Banana Breakfast Roll

20 Jun

banana breakfast roll

I often find myself needing a quick yet filling breakfast to get me going in the morning, and I’ve posted a few of my usual breakfast recipes before. Well, here’s another recipe that fills the role quite nicely. A riff on the classic combination of banana and peanut butter, rolled in a mixture of oats, flaxseed, chia seeds, and cinnamon for a great source of protein and fiber to start your day. It accomplishes the trifecta I often strive for: simple, healthy, and delicious. This recipe can easily be customized based on what you have around – coconut flakes or finely chopped nuts would be a great addition, for example, or you could even use granola to roll in for an especially simple version.

Banana Breakfast Roll (adapted from Some the Wiser)
Yield: 1 serving


  • 2 Tbsp peanut butter*
  • 1/2 Tbsp honey
  • 1 Tbsp quick or old-fashioned oats, toasted**
  • 1/2 Tbsp ground flaxseed
  • 1/2 Tbsp chia seeds
  • 1/4 tsp ground cinnamon
  • 1 banana, peeled

*Look for peanut butter where the only ingredients are peanuts or peanuts and salt. If unsalted, add a pinch of salt when mixing the peanut butter and honey.
**To toast oats, simply heat a small pan over medium-high heat, add the oats, and cook, stirring frequently, until they are slightly browned and smell toasty. Oats are gluten-free, but many are processed on the same equipment as wheat, so make sure to check the label if you can’t eat gluten.


  1. In a small bowl, mix together 2 Tbsp peanut butter and 1/2 Tbsp honey until smooth, then set aside.
  2. In a wide, shallow bowl or on a plate, mix together 1 Tbsp quick or old-fashioned oats, toasted, 1/2 Tbsp ground flaxseed, 1/2 Tbsp chia seeds, and 1/4 tsp ground cinnamon until everything is just about evenly distributed.
  3. Completely coat 1 banana, peeled with the peanut butter mixture (I cut my banana in half to make this easier or you could even do smaller chunks), then roll the sticky banana in the oat mixture. Serve with an extra drizzle of honey.

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11 Responses to “Banana Breakfast Roll”

  1. Helene June 21, 2012 at 1:42 pm #

    Something different that looks yummy!

    • Claire June 21, 2012 at 1:54 pm #

      It’s indeed quite yummy, thanks!

  2. Angie@Angie's Recipes July 9, 2012 at 4:06 am #

    What a fabulous idea! I am going to get some bananas to try this too. Thanks!

    • Claire July 9, 2012 at 8:15 am #


  3. Kristen July 11, 2012 at 9:02 am #

    I’ve been eating bananas coated in pb and rolled in granola for forever but I never thought to add in chia or flaxseed for the extra nutrition! I’m definitely giving this a go soon (:

    • Claire July 11, 2012 at 10:21 am #

      I love adding chia seeds to my breakfasts – helps get me started for the day. I also really like their texture here! Hope you enjoy!

  4. Abigail May 27, 2014 at 4:28 pm #

    Could you make them and freeze them?

  5. April January 10, 2015 at 10:47 am #

    What a great idea! I made them this morning and my kids loved them! I had natural almond butter on hand so that’s what I used, but it took me a while to coat the banana. Is there a trick or does it just require patience? 🙂

    • Claire January 10, 2015 at 4:15 pm #

      Glad to hear your kids loved them! I bet they were delicious with almond butter! The best trick I’ve come up with is heating the nut butter and honey just a little (start with 15 – 30 seconds in the microwave) – this will make it a little thinner and easier to coat the banana with. Hope that helps!

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