Low sugar

Banana, peanut butter and oat cookies for a post-workout snack

Looking for a healthy yet delicious post-workout snack? Look no further than our scrumptious recipe here for banana, peanut butter and oat cookies.

Full of protein and high-fibre carbohydrates, these delicious cookies are ideal for refuelling after exercise. Not only do they give you a boost of energy, they’ll keep you sustained until your next meal.

A batch of these healthy bakes will go far, meaning you’ll always have a post-workout snack to hand. What’s more, they’ll keep in an airtight container for up to three days and are sure to be a hit with the whole family.

For an additional treat, add dark chocolate chips to the mixture. A little dark chocolate may help curb our appetite for unhealthier foods. Research at the University of Copenhagen suggests that dark chocolate is more filling than milk chocolate. Not only that, it reduces cravings for salty, fatty or sugary items, helping you keep your hunger at bay for longer.

Subscribe for more inspiration from Liz Earle Wellbeing

You’ll find even more delights in our gorgeous print magazine. Built on over 30 years of Liz Earle’s personal, award-winning advice, experience and research, our much-loved, bi-monthly magazine brings you the best ways to look good and feel great. You’ll find each issue packed with tried-and-trusted recipes, inspirational ideas and simple ways to bring out the very best in you. Wellbeing wisdom you can trust is at the heart of all we do.

Subscribe to Liz Earle Wellbeing Magazine

Discover more delicious recipes


  • 2 ripe bananas
  • 60g crunchy peanut butter
  • 1 tsp vanilla extract
  • 2 tsp chia seeds
  • Pinch of salt
  • 250g oats


  1. Preheat oven to 175°C/350°F/gas mark 3. Mash the bananas into a purée with a fork, then stir in the remaining ingredients apart from the oats until well combined.
  2. Fold in the oats until completely mixed in. Using a tablespoon, spoon the mixture into balls on a non-stick baking sheet (or line a baking tray with greaseproof paper), leaving plenty of room between each ball, until you have 12-15 cookies.
  3. Bake in the oven for 12-15 minutes until the cookies are slightly coloured, then remove from the oven and leave to cool.
  4. Keep in an airtight container for up to three days. Feel free to add some dark chocolate chips to the mixture if you like.