Banana Oatmeal High Protein Breakfast Cookies Recipe
If you’re on the hunt for a breakfast that’s easy to make, naturally sweet, and packed with protein, look no further than these Banana Oatmeal High Protein Breakfast Cookies. With just the right balance of wholesome oats, creamy peanut butter, and a boost from vanilla protein powder, these cookies are the ultimate grab-and-go morning treat. They’re chewy, nutty, and just sweet enough—plus, they fit a variety of diets and lifestyles. Whether you need a quick snack before the gym, something to fuel your busiest mornings, or simply want a healthier cookie option, these Banana Oatmeal High Protein Breakfast Cookies are about to become your new favorite.
Ingredients You’ll Need
What makes these Banana Oatmeal High Protein Breakfast Cookies so special is their simplicity—each ingredient is chosen for its flavor, texture, or nutritional boost. Don’t skip any of these, as they all play a part in making these cookies deliciously satisfying and hearty!
- Bananas: Ripe bananas give natural sweetness, moisture, and a soft texture to the cookies.
- Old-fashioned rolled oats: These add a hearty, chewy bite and keep the cookies gluten-free (if you use certified GF oats).
- Natural peanut butter: Not only does this add protein and healthy fats, but it also gives a rich, nutty flavor.
- Honey or maple syrup: Either sweetener works to enhance the bananas’ flavor and help bind the cookies together.
- Vanilla protein powder: This is the secret to making these genuine Banana Oatmeal High Protein Breakfast Cookies—plus, it adds a subtle vanilla note.
- Ground flaxseed: Adds extra fiber and a nutty undertone while helping to hold the dough together.
- Cinnamon: Just a touch brings warmth and depth to the flavor profile.
- Salt: Balances out the sweetness and brings all the flavors to life.
- Mini chocolate chips or chopped nuts (optional): Add-ins like these give a little crunch or melty chocolate in every bite—totally up to you!
- Unsweetened shredded coconut (optional): For extra texture and tropical flavor, coconut is a fantastic choice.
- Milk of choice (if needed): Sometimes the dough needs a splash of moisture—any milk you like works here.
How to Make Banana Oatmeal High Protein Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and to keep your cookies from sticking. This way, you’ll get perfectly baked Banana Oatmeal High Protein Breakfast Cookies every time, and you won’t have to worry about scraping them off the tray.
Step 2: Mash the Bananas
Grab a large mixing bowl and add your ripe bananas. Use a fork or potato masher to mash them until they’re nice and smooth. The bananas act as a natural sweetener and binder, so make sure there aren’t any big chunks left.
Step 3: Mix in Peanut Butter and Sweetener
Add the peanut butter and honey (or maple syrup) to the mashed bananas. Stir until everything is well combined and you’ve got a creamy, uniform mixture. This step is where the base of the cookies comes together, ensuring every bite is flavorful and moist.
Step 4: Add Dry Ingredients
Now it’s time to add the oats, vanilla protein powder, ground flaxseed, cinnamon, and salt. Stir everything together until a thick cookie dough forms. If the mixture feels a little too dry, go ahead and add a splash of your favorite milk to bring it all together.
Step 5: Stir in Your Add-Ins
Fold in any optional chocolate chips, chopped nuts, or shredded coconut. This is your chance to personalize your Banana Oatmeal High Protein Breakfast Cookies—whether you crave a bit of crunch, extra nuttiness, or a pop of chocolate.
Step 6: Shape and Bake the Cookies
Using a tablespoon or small cookie scoop, portion out the dough and place it on your prepared baking sheet. Gently flatten each cookie with your fingers, as they won’t spread much on their own. Slide the tray into the oven and bake for 10 to 12 minutes, until the edges are lightly golden. Let them cool on the pan for five minutes before transferring to a wire rack.
Step 7: Cool Completely
Give your cookies a little time to cool on the rack—this helps them firm up and lets all the flavors meld. Once cooled, your Banana Oatmeal High Protein Breakfast Cookies are ready to enjoy or store for later!
How to Serve Banana Oatmeal High Protein Breakfast Cookies
Garnishes
For an extra-special touch, sprinkle your cookies with a pinch of flaky sea salt or an extra dusting of cinnamon right after baking. If you’re feeling fancy, drizzle with a little melted dark chocolate or a swirl of almond butter. These little flourishes take Banana Oatmeal High Protein Breakfast Cookies from everyday to extraordinary.
Side Dishes
Pair your cookies with a creamy Greek yogurt parfait, a glass of cold almond milk, or a hot cup of coffee for a balanced, energizing breakfast. These cookies also work beautifully alongside a fresh fruit salad for a burst of color and freshness.
Creative Ways to Present
Try stacking a few cookies and tying them with baker’s twine for a sweet gift or easy lunchbox treat. For brunch, arrange them on a pretty platter next to mini smoothie shots or breakfast bars. Banana Oatmeal High Protein Breakfast Cookies are also perfect for meal prep—tuck them into jars or snack boxes for the week ahead.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Oatmeal High Protein Breakfast Cookies in an airtight container at room temperature for up to five days. They’ll stay chewy and moist, making them a great snack to reach for anytime you need a quick bite.
Freezing
To freeze, arrange the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep perfectly in the freezer for up to three months—just grab one when you need a quick, protein-packed breakfast or snack!
Reheating
If you like your cookies a little warm, simply pop one in the microwave for 10 to 15 seconds. You can also let them thaw at room temperature for an hour or so if you’re planning ahead. They taste just as good as freshly baked!
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter work beautifully in these Banana Oatmeal High Protein Breakfast Cookies. Each will give a slightly different flavor profile, so feel free to experiment with your favorite.
What type Breakfast
Vanilla plant-based or whey protein powder both work well. Just make sure you enjoy the flavor (since it comes through in the cookies), and that it blends easily into the dough.
Are these cookies suitable for kids?
Yes! These cookies are naturally sweetened and packed with wholesome ingredients, making them a great option for kids’ breakfasts or snacks. Just double-check for any allergies, especially to nuts or seeds.
Can I make these cookies vegan?
Definitely—swap the honey for maple syrup, use a plant-based protein powder, and choose your favorite dairy-free milk. With these simple swaps, Banana Oatmeal High Protein Breakfast Cookies can be completely vegan-friendly.
How can I make the cookies even higher in protein?
For an extra protein boost, add an extra tablespoon of protein powder or stir in a handful of chopped nuts or seeds. Just be sure to balance with a splash more milk if the dough gets too thick.
Final Thoughts
There’s something truly joyful about starting your day with Banana Oatmeal High Protein Breakfast Cookies—they’re nourishing, satisfying, and bursting with flavor in every bite. Give them a try and see just how easy it is to make mornings a little brighter and a lot more delicious!
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious and nutritious Banana Oatmeal High Protein Breakfast Cookies made with ripe bananas, rolled oats, natural peanut butter, and vanilla protein powder. These gluten-free, vegetarian cookies are perfect for a quick breakfast or a post-workout snack that provides a healthy boost of energy and protein.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 1/2 cup vanilla protein powder
- 1/4 cup ground flaxseed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup mini chocolate chips or chopped nuts
- 1/4 cup unsweetened shredded coconut
- 1/4 cup milk of choice (if needed for moisture)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating a moist base for the cookie dough.
- Combine Wet Ingredients: Stir in the natural peanut butter and honey or maple syrup into the mashed bananas until the mixture is well blended.
- Add Dry Ingredients: Add the rolled oats, vanilla protein powder, ground flaxseed, cinnamon, and salt to the wet mixture. Mix everything until it forms a thick, cohesive dough.
- Adjust Moisture: If the dough feels too dry to form cookies, gradually stir in up to 1/4 cup milk of your choice until the desired consistency is achieved.
- Incorporate Optional Mix-ins: Fold in the mini chocolate chips, chopped nuts, or shredded coconut if using, to add extra flavor and texture.
- Form Cookies: Using a tablespoon, scoop out portions of the dough and shape them into small cookie rounds. Place them evenly spaced on the prepared baking sheet and flatten each slightly with your fingers.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden and the cookies are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies make an excellent grab-and-go breakfast option or a nutritious post-workout snack.
- You can substitute natural peanut butter with almond butter or sunflower seed butter if preferred.
- Adjust the sweetness by choosing honey or maple syrup according to your taste or dietary preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
