Protein Oatmeal Breakfast Cookies Recipe
If you crave a wholesome, grab-and-go breakfast that packs a nutritional punch and actually tastes delicious, these Protein Oatmeal Breakfast Cookies are about to become your new morning heroes. They’re soft and chewy, subtly sweet, and customizable for everyone at your table. Plus, with hearty oats, ripe bananas, and a scoop of your favorite protein powder, you’ll get balanced energy and protein in every bite. Whether you’re racing out the door or savoring your coffee, these cookies are a smart, tasty, and super satisfying way to start your day.
Ingredients You’ll Need
These Protein Oatmeal Breakfast Cookies use simple pantry staples, each chosen for their unique role in creating the best texture and flavor. Every ingredient works in harmony to deliver cookies that are hearty, nourishing, and truly crave-worthy.
- Rolled oats: The hearty base that gives the cookies chew, fiber, and staying power.
- Vanilla protein powder: Adds a subtle sweetness and a generous protein boost—choose plant-based for dairy-free cookies.
- Baking powder: Helps the cookies rise slightly and achieve a tender texture.
- Ground cinnamon: Brings warm, comforting spice that pairs beautifully with banana and oats.
- Salt: Enhances all the other flavors for a perfectly balanced bite.
- Eggs: Act as a binding agent to hold everything together and give structure.
- Ripe bananas: Naturally sweeten and moisten the dough, plus add great flavor—you want those speckled bananas!
- Peanut butter or almond butter: Provides richness, healthy fats, and an irresistible nutty taste.
- Honey or maple syrup: For natural sweetness that ties it all together (maple syrup keeps it vegan with plant-based protein and dairy-free chocolate chips).
- Vanilla extract: Lends those signature bakery cookie notes.
- Raisins or chocolate chips: For pops of sweetness and texture—pick your favorite or mix them up.
- Chopped nuts or seeds (optional): Add crunch, color, and extra nutrition—try walnuts, pecans, or sunflower seeds.
How to Make Protein Oatmeal Breakfast Cookies
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. This step will guarantee your cookies bake evenly and won’t stick—plus cleanup is a breeze!
Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the rolled oats, protein powder, baking powder, cinnamon, and salt. Mixing dry ingredients first ensures everything is evenly dispersed, giving every breakfast cookie that perfect flavor and texture.
Step 3: Mix the Wet Ingredients
In a second bowl, whisk the eggs until well beaten. Add mashed bananas, your chosen nut butter, honey or maple syrup, and vanilla extract. Whisk until the mixture is smooth and unified—this provides that luscious moistness to your Protein Oatmeal Breakfast Cookies.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Stir gently but thoroughly to coat all of the oats, ensuring even flavor and structure throughout the cookie batter.
Step 5: Add Mix-Ins
Fold in the raisins or chocolate chips, and any chopped nuts or seeds you’d like to include. This is where you can make the cookies your own, adding texture and little bursts of flavor with every bite!
Step 6: Shape and Bake
Use a ¼-cup scoop or measuring cup to portion the dough onto your prepared baking sheet. Space them apart and press each mound down slightly with the back of a spoon—they won’t spread much as they bake. Bake for 12 to 15 minutes, until the cookies are set and lightly golden on the edges.
Step 7: Cool Before Enjoying
Let your Protein Oatmeal Breakfast Cookies cool on the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. This helps them set perfectly and develop their chewy, satisfying texture.
How to Serve Protein Oatmeal Breakfast Cookies
Garnishes
Dress up your Protein Oatmeal Breakfast Cookies with a sprinkle of flaky sea salt, a drizzle of extra nut butter, or a dusting of cinnamon right before serving. These little finishing touches make them feel extra special—even on a weekday morning!
Side Dishes
Pair these cookies with a cup of Greek yogurt, a bowl of fresh fruit, or your morning latte for a balanced, energizing breakfast. They’re also perfect as part of a brunch spread when you want something wholesome to contrast with sweeter pastries.
Creative Ways to Present
For grab-and-go mornings, individually wrap cookies in parchment or pop them into colorful containers. Stack them up with parchment between layers and tie with twine for a sweet homemade gift or a pretty addition to a breakfast buffet.
Make Ahead and Storage
Storing Leftovers
Keep your Protein Oatmeal Breakfast Cookies fresh by storing them in an airtight container in the fridge. They’ll stay moist, chewy, and delicious for up to 5 days—ready for you to grab anytime hunger hits.
Freezing
If you like to meal prep, these cookies freeze like a dream. Place cooled cookies in a freezer-safe bag or container, separating layers with parchment to prevent sticking. They’ll keep well for up to 3 months—just thaw overnight for a ready-made breakfast or snack.
Reheating
For that just-baked feel, pop a chilled or thawed cookie in the microwave for 10–15 seconds. You’ll bring back the softness and the aroma of fresh-baked oats—perfect for cozy mornings or a quick snack fix.
FAQs
Are Protein Oatmeal Breakfast Cookies gluten-free?
They can be! Just use certified gluten-free oats and make sure your protein powder doesn’t contain any gluten-containing ingredients. Always double-check your mix-ins for hidden gluten if that’s a concern.
What’s the best protein powder to use?
Both plant-based and whey protein powders work well here. Vanilla varieties add a lovely flavor, but you can play around with chocolate or even unflavored if you want more flexibility. Just make sure your powder mixes smoothly!
Can I substitute applesauce for banana?
Absolutely! Swap in unsweetened applesauce for a milder, less banana-forward flavor. Start with about 1 cup of applesauce in place of the two bananas, and adjust to reach the right dough consistency.
How can I make the cookies nut-free?
Just use sunflower seed butter in place of peanut or almond butter, and skip any nuts in the mix-ins. Check that your protein powder is safe for nut allergies as well. Seeds like pumpkin or sunflower make great nut-free adds for extra crunch.
Are these cookies good for meal prep?
They’re fantastic for meal prep! The protein and fiber keep you full, and they store beautifully in the fridge or freezer, making busy mornings so much easier and tastier. Batch bake and enjoy breakfast sorted for days.
Final Thoughts
There’s nothing like a tray of warm, homemade Protein Oatmeal Breakfast Cookies to make mornings brighter and healthier. I can’t wait for you to try them—tweak them to your taste, share with a friend, and savor the simple pleasure of a cookie you can feel great about. Enjoy every nourishing, delicious bite!
Print
Protein Oatmeal Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian, Gluten-Free
Description
These Protein Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Packed with oats, protein powder, and wholesome ingredients, these cookies make a satisfying breakfast or snack.
Ingredients
Dry Ingredients:
- 2 cups rolled oats
- ½ cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 medium ripe bananas, mashed
- ¼ cup peanut butter or almond butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Mix-ins:
- ½ cup raisins or chocolate chips
- ¼ cup chopped nuts or seeds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a large bowl, combine the oats, protein powder, baking powder, cinnamon, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, mashed bananas, peanut butter, honey, and vanilla extract until smooth.
- Combine the mixtures: Pour the wet mixture into the dry ingredients and stir until well combined.
- Add mix-ins: Fold in the raisins or chocolate chips and nuts, if using.
- Bake: Scoop the dough into ¼-cup portions and place them on the prepared baking sheet, flattening slightly with the back of a spoon. Bake for 12 to 15 minutes, or until the cookies are set and lightly golden on the edges.
- Cool and enjoy: Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For a dairy-free option, use plant-based protein powder and dairy-free chocolate chips.
- You can swap bananas for unsweetened applesauce for a milder flavor.
- These cookies store well in the fridge for up to 5 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
