Banana Oatmeal High Protein Breakfast Cookies Recipe
If you’re searching for a grab-and-go breakfast that feels like a treat but is packed with goodness, Banana Oatmeal High Protein Breakfast Cookies are about to become your morning superheroes. These cookies combine ripe bananas, hearty oats, a generous dose of protein, and crunchy add-ins for a nourishing start to your day. Sweetened naturally, full of texture, and endlessly customizable, this recipe ensures you can fuel up even when you’re short on time (or motivation!). Plus, they’re so delicious, you may find yourself reaching for them as a snack any time cravings hit.
Ingredients You’ll Need
Making these Banana Oatmeal High Protein Breakfast Cookies couldn’t be easier, and every ingredient pulls double duty for flavor, nutrition, or that perfect chewy bite. Let’s talk about why each one matters before you gather your goodies.
- Bananas: Use ripe bananas for natural sweetness and plenty of moisture—no extra sugar needed!
- Old-fashioned rolled oats: Oats deliver that hearty, chewy cookie texture and plenty of fiber to keep you full longer.
- Vanilla protein powder: Adds a major protein boost for lasting energy, and a hint of vanilla flavor.
- Natural peanut butter or almond butter: Healthy fats and creamy richness make every bite irresistible—choose your favorite!
- Honey or maple syrup: Naturally sweetens the cookies and gives them a subtle sticky chew.
- Cinnamon: Adds warmth and that cozy, comforting aroma every breakfast cookie deserves.
- Vanilla extract: Elevates flavor and complements the bananas beautifully.
- Ground flaxseed: Provides plant-powered omega-3s and fiber for extra nutrition.
- Chia seeds (optional): Amp up the crunch and add another layer of superfood status—totally optional but worth trying!
- Salt: Just a pinch brings out the sweetness and balances all the flavors.
- Dark chocolate chips or chopped nuts: Whether you choose decadent chocolate or toasty nuts, this mix-in adds the perfect finishing touch.
- Raisins or dried cranberries: Little pops of chewy, tangy sweetness are the secret to keeping each bite interesting.
How to Make Banana Oatmeal High Protein Breakfast Cookies
Step 1: Prep Your Baking Sheet and Preheat the Oven
Start by preheating your oven to 350°F so it’s good and hot when your cookies are ready to bake. Grab a baking sheet and line it with parchment paper for easy clean-up—these cookies don’t stick, and you’ll appreciate skipping a sticky pan later.
Step 2: Mix Wet Ingredients
In a large mixing bowl, add your ripe mashed bananas, peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Stir everything together until the mixture is creamy and well-blended. You want a smooth base so every cookie is evenly sweet and moist.
Step 3: Add Dry Ingredients
Next, add the rolled oats, protein powder, cinnamon, ground flaxseed, chia seeds (if you’re using them), and salt to the bowl. Mix until all the dry ingredients are incorporated and the dough looks uniform. This is where the real magic happens: the oats soak up the wet ingredients and give you that satisfying cookie texture.
Step 4: Fold in Goodies
Now, gently fold in your chocolate chips or chopped nuts and raisins or dried cranberries. These add bursts of flavor and create pockets of deliciousness in every bite. Be gentle—over-mixing can make the cookies a bit tough rather than tender.
Step 5: Shape and Bake
Scoop about 2 tablespoons of dough per cookie onto your lined baking sheet, keeping a bit of space between each. Flatten the tops slightly with the back of a spoon or your fingertips—these cookies won’t spread much on their own. Bake for 12 to 14 minutes, until the edges are golden and the tops feel firm to the touch.
Step 6: Cool and Enjoy
Let your Banana Oatmeal High Protein Breakfast Cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows them to set perfectly and makes them easier to handle—they smell amazing, but patience here pays off for the best texture.
How to Serve Banana Oatmeal High Protein Breakfast Cookies
Garnishes
Top your freshly baked cookies with a drizzle of nut butter or a sprinkle of chia seeds for extra nutrition and crunch. A small dusting of cinnamon just before serving also adds some inviting color and aroma to your Banana Oatmeal High Protein Breakfast Cookies.
Side Dishes
Pair these cookies with a thick Greek yogurt, a big mug of hot coffee, or even a simple fruit salad. These options complement the cookies’ flavors and make for a truly satisfying, balanced breakfast.
Creative Ways to Present
Try layering your cookies into a yogurt parfait, crumbling them as a topping for smoothie bowls, or wrapping them in parchment paper to tuck into lunchboxes. Banana Oatmeal High Protein Breakfast Cookies also look gorgeous stacked high on a rustic wooden tray for a brunch spread—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Banana Oatmeal High Protein Breakfast Cookies in an airtight container at room temperature for up to 3 days. If you like a chewy cookie, this is the perfect window to enjoy them fresh and soft every morning.
Freezing
For longer storage, place cooled cookies in a freezer-safe bag or container, separating layers with parchment. Pop them in the freezer for up to 3 months. Whenever you’re craving a cookie, just grab one (or two!) and let thaw at room temperature for a quick, nourishing treat.
Reheating
If you prefer your cookies warm, reheat individual cookies in the microwave for about 10 to 15 seconds. They’ll be soft, gooey, and will taste just like they’re fresh from the oven.
FAQs
Are Banana Oatmeal High Protein Breakfast Cookies gluten-free?
If you use certified gluten-free oats and double-check your protein powder, these cookies are safely gluten-free and perfect for anyone avoiding wheat.
Can I make these cookies nut-free?
You can easily swap out the peanut or almond butter for sunflower seed butter, making these Banana Oatmeal High Protein Breakfast Cookies safe for nut-free homes or lunchboxes.
What protein powder works best?
Vanilla whey works beautifully, but plant-based or pea protein keeps the recipe vegan and dairy-free—just use your favorite kind, and keep in mind that taste and texture will vary slightly.
Can I switch up the mix-ins?
Absolutely! You can use chopped dried apricots, shredded coconut, seeds, or any chocolate you like. The recipe is ultra-flexible, so make these breakfast cookies your own.
How do I know when the cookies are done?
Bake until the cookies are golden at the edges and just firm on top. They’ll finish setting as they cool, so don’t overbake for the soft and chewy texture you crave.
Final Thoughts
If you’re ready for a breakfast that tastes like a cookie but delivers serious nutrition, these Banana Oatmeal High Protein Breakfast Cookies are the answer. They’re easy to whip up, endlessly customizable, and truly satisfying. Give them a try and discover just how delicious, healthy mornings can be!
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Total Time: 24 minutes
- Yield: 12 cookies
- Diet: Vegetarian, Gluten-Free
Description
These Banana Oatmeal High Protein Breakfast Cookies are a delicious and nutritious way to start your day. Packed with protein, fiber, and natural sweetness, these cookies are perfect for breakfast on the go or as a satisfying snack.
Ingredients
Ripe Bananas:
2 (mashed)
Old-Fashioned Rolled Oats:
1½ cups
Vanilla Protein Powder:
½ cup
Natural Peanut Butter or Almond Butter:
¼ cup
Honey or Maple Syrup:
¼ cup
Cinnamon:
1 teaspoon
Vanilla Extract:
1 teaspoon
Ground Flaxseed:
2 tablespoons
Chia Seeds (Optional):
1 tablespoon
Salt:
¼ teaspoon
Dark Chocolate Chips or Chopped Nuts:
⅓ cup
Raisins or Dried Cranberries:
¼ cup
Instructions
- Preheat the oven: to 350°F and line a baking sheet with parchment paper.
- Combine wet ingredients: In a large bowl, mix mashed bananas, peanut butter, honey, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, protein powder, cinnamon, flaxseed, chia seeds, and salt until fully combined.
- Fold in mix-ins: Stir in chocolate chips and raisins.
- Bake: Scoop dough onto baking sheet, flatten, and bake for 12–14 minutes until golden.
- Cool: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for longer storage.
- Substitute sunflower seed butter for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
