Banana Oatmeal High Protein Breakfast Cookies Recipe
If you’re on the hunt for a breakfast that tastes like a treat but powers you up like a superfood, let me introduce you to my all-time favorite Banana Oatmeal High Protein Breakfast Cookies. Imagine all the comfort of a warm, chewy cookie, but packed with nourishing oats, sweet bananas, nutty peanut butter, and a high-protein boost that keeps you fueled for hours. These cookies come together in minutes and work perfectly as a grab-and-go breakfast, post-workout snack, or even a guilt-free dessert. Trust me, you’re about to fall in love with breakfast all over again!
Ingredients You’ll Need
Making these Banana Oatmeal High Protein Breakfast Cookies couldn’t be easier, and the ingredient list is refreshingly short and wholesome. Each component is chosen both for what it brings to the table flavor-wise, and for how it adds a special nutrient boost to the cookies. Here’s what you’ll need and why each one matters:
- 2 ripe bananas (mashed): Super ripe bananas lend natural sweetness, moisture, and a soft cookie texture.
- 1 cup rolled oats: Old-fashioned oats give that classic hearty chew and lasting energy.
- ½ cup vanilla protein powder: Adds a delicious vanilla aroma while giving the cookies their impressive muscle-building protein punch.
- ¼ cup natural peanut butter: Not only does peanut butter hold everything together, but it adds rich flavor and healthy fats.
- 2 tablespoons honey or maple syrup: A touch of natural sweetener makes each bite deliciously satisfying.
- 1 teaspoon vanilla extract: Rounds out the flavors and brings all the cozy, cookie vibes.
- ½ teaspoon cinnamon: Adds gentle warmth and depth that pairs perfectly with banana and oats.
- ¼ teaspoon salt: Just enough to balance out the sweetness and bring all the flavors forward.
- ¼ cup mini chocolate chips or raisins (optional): For a touch of chocolatey or fruity flair—totally up to you!
- 2 tablespoons chia seeds or ground flaxseed (optional): Sneak in extra fiber and crunch with these easy superfood boosts.
How to Make Banana Oatmeal High Protein Breakfast Cookies
Step 1: Prep Your Baking Sheet
First things first: set your oven to preheat at 350°F so it’s ready when you are. Line a baking sheet with parchment paper to keep the cookies from sticking, and for easy cleanup afterward. This way, you’re set up for smooth cookie-baking success!
Step 2: Mix Wet Ingredients
In a large bowl, mash your bananas until smooth—they’re the secret to that soft, moist texture. Add the peanut butter, honey (or maple syrup), and vanilla extract. Give everything a thorough stir, making sure the mixture is well-blended and creamy. This is where the flavor starts to build!
Step 3: Add Dry Ingredients and Mix-ins
Sprinkle in the rolled oats, protein powder, cinnamon, and salt. If you’re feeling adventurous, now’s the time to toss in your chocolate chips, raisins, chia seeds, or flaxseed. Stir until your dough is thick, hearty, and thoroughly combined. Don’t worry—it’s supposed to be a bit sticky.
Step 4: Shape and Bake
Using a tablespoon or cookie scoop, drop heaping portions of dough onto your prepared baking sheet. Flatten each slightly with the back of your spoon so they bake up evenly and maintain that classic cookie shape. Pop them in the oven and bake for 12–14 minutes, until they’re just golden and set.
Step 5: Cool and Enjoy
Let your Banana Oatmeal High Protein Breakfast Cookies cool on the baking sheet for five minutes. This helps them firm up and makes them super easy to transfer. Move them to a wire rack to cool completely—if you can wait that long before digging in!
How to Serve Banana Oatmeal High Protein Breakfast Cookies
Garnishes
For a special breakfast (or snack) moment, try topping your Banana Oatmeal High Protein Breakfast Cookies with a sprinkle of flaky sea salt, a dusting of cinnamon, or even a drizzle of extra peanut butter. These garnishes not only look impressive, they give every bite an extra punch of flavor.
Side Dishes
Pair your cookies with a big mug of coffee, a fruit smoothie, or a bowl of Greek yogurt for a well-rounded morning. They also make an excellent sidekick to a savory scrambled egg breakfast if you’re really looking to start your day off strong.
Creative Ways to Present
Arrange your cookies in a pretty tin or on a tiered stand for a brunch gathering. Stack a few in a mason jar tied with colorful ribbon for a quick, thoughtful gift. Pack them into lunchboxes for a fun, protein-packed surprise your family will love any time of day.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Oatmeal High Protein Breakfast Cookies fresh by storing them in an airtight container at room temperature. They’ll stay moist and chewy for up to five days—if they last that long!
Freezing
Want to stock up? These cookies freeze beautifully! Simply let them cool completely, layer between sheets of parchment, and store in a zip-top freezer bag. Pop out a cookie or two for a ready-made breakfast or snack any time.
Reheating
Just a quick zap in the microwave (about 10–15 seconds) brings back that “fresh-from-the-oven” tenderness and makes those chocolate chips all melty again. Or, if you prefer, let them come to room temperature on their own—either way, they’re delightful.
FAQs
Can I make these Banana Oatmeal High Protein Breakfast Cookies vegan?
Absolutely! Just use a plant-based protein powder and swap the honey for maple syrup. The recipe is flexible and still delivers that incredible flavor and texture without any animal products.
Do I have to use vanilla protein powder?
While vanilla protein powder really enhances the flavor of these Banana Oatmeal High Protein Breakfast Cookies, you can definitely use a plain or chocolate version instead. It’s a fun way to change up the cookie’s character while keeping that nutritional punch.
Can I add nuts or other mix-ins?
Definitely—chopped walnuts, pecans, dried cranberries, or even coconut flakes are fabulous additions. Mix and match to make your cookies as packed or as simple as your mood (or pantry) dictates!
How big should each cookie be?
A heaping tablespoon per cookie is perfect, but you can make them a bit larger or smaller depending on your preference. Just remember to flatten them slightly so they bake evenly and keep that lovely chewy texture.
Are these cookies good for meal prepping?
Banana Oatmeal High Protein Breakfast Cookies are practically made for meal prepping! Whip up a batch on Sunday and you’ll have a delicious, nourishing grab-and-go breakfast option all week long.
Final Thoughts
If you’re looking for an easy, satisfying, and utterly delicious start to your day, give these Banana Oatmeal High Protein Breakfast Cookies a try. They’re a hit with kids and adults alike, and might just become the new staple in your breakfast rotation. Happy baking!
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Total Time: 24 minutes
- Yield: 10–12 cookies
- Diet: Vegetarian
Description
These Banana Oatmeal High Protein Breakfast Cookies are a delicious and nutritious way to start your day. Packed with protein, fiber, and natural sweeteners, they are perfect for a quick breakfast or snack on the go.
Ingredients
Ripe Bananas:
2 mashed
Rolled Oats:
1 cup
Vanilla Protein Powder:
½ cup
Natural Peanut Butter:
¼ cup
Honey or Maple Syrup:
2 tablespoons
Vanilla Extract:
1 teaspoon
Cinnamon:
½ teaspoon
Salt:
¼ teaspoon
Optional: Mini Chocolate Chips or Raisins:
¼ cup
Optional: Chia Seeds or Ground Flaxseed:
2 tablespoons
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed bananas, peanut butter, honey, and vanilla extract.
- Add dry ingredients: Stir in oats, protein powder, cinnamon, salt, and any optional add-ins.
- Form and bake cookies: Scoop dough onto baking sheet, flatten slightly, and bake for 12–14 minutes until golden.
- Cool and store: Let cool on the baking sheet before transferring to a wire rack. Store in an airtight container or freeze for later.
Notes
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- To make vegan, use plant-based protein powder and maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
