If you’re on the lookout for a breakfast that’s as delicious as it is nutritious, the Banana Oatmeal High Protein Breakfast Cookies Recipe is about to become your new best friend. These cookies pack a flavorful punch with the natural sweetness of ripe bananas and the wholesome goodness of oats, complemented by a boost of protein that keeps you fueled well into the morning. Whether you’re rushing out the door or craving a satisfying snack, these cookies strike the perfect balance between health and indulgence with every bite.
Ingredients You’ll Need
The ingredients in this recipe might be simple, but each plays a crucial role in creating the perfect texture, taste, and nutrition profile for these breakfast cookies. From natural peanut butter bringing creamy richness to oats providing a hearty, chewy base, every item makes these cookies truly special.
- 2 ripe bananas (mashed): The natural sweetener and moistener that forms the heart of these cookies.
- 1 1/2 cups old-fashioned oats: Adds chewy texture and wholesome fiber for lasting energy.
- 1/2 cup natural peanut butter: Provides a creamy, nutty flavor and healthy fats to keep you satisfied.
- 1/4 cup honey or maple syrup: For a touch of natural sweetness that blends perfectly with the bananas.
- 1/2 teaspoon cinnamon: Adds warmth and depth, elevating the overall flavor.
- 1 teaspoon vanilla extract: Enhances the sweetness and adds a lovely fragrant note.
- 1/4 teaspoon salt: Balances the sweetness and amplifies the other flavors.
- 1/4 cup vanilla or unflavored protein powder: The secret ingredient for that high protein kick.
- 1/4 cup ground flaxseed: Gives a subtle nutty taste and extra fiber for digestion.
- 1/4 cup mini chocolate chips (optional): A fun, melty surprise that adds indulgence without guilt.
- 1/4 cup chopped nuts or seeds (optional): For an added crunch and nutritional punch.
How to Make Banana Oatmeal High Protein Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a cinch. Proper prep here sets the stage for perfectly baked cookies.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, natural peanut butter, honey (or maple syrup), vanilla extract, and cinnamon. Stir until the mixture is smooth and well combined. This flavorful base is what gives the cookies moisture and a lovely aroma.
Step 3: Add the Dry Ingredients
Next, stir in the oats, protein powder, ground flaxseed, and salt. Mixing these ingredients thoroughly ensures every cookie has a consistent texture with a good balance of protein and fiber.
Step 4: Incorporate Optional Add-Ins
Fold in the mini chocolate chips and chopped nuts or seeds, if you’re using them. These optional extras bring delightful bursts of flavor and texture, making each bite interesting and delicious.
Step 5: Shape and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them evenly. Flatten each cookie slightly using the back of a spoon to help them bake uniformly. Pop the tray in the oven and bake for 10 to 12 minutes until the edges turn lightly golden and the cookies feel set to the touch.
Step 6: Cool and Enjoy
Once baked, let the cookies cool on the pan for 5 minutes. This rest allows them to firm up perfectly before transferring to a wire rack to cool completely. Now you’re ready to savor your homemade, protein-packed breakfast cookies!
How to Serve Banana Oatmeal High Protein Breakfast Cookies Recipe
Garnishes
These cookies are already packed with flavor, but adding a dollop of Greek yogurt or a thin smear of nut butter on top creates a creamy contrast. Fresh berries or sliced bananas can also add a fresh, fruity flair that balances the cookies’ sweetness.
Side Dishes
Pair your cookies with a glass of cold milk or a warm cup of coffee or tea to round out your morning meal. A side of fresh fruit salad or a green smoothie offers a refreshing, nutrient-dense accompaniment for a complete breakfast experience.
Creative Ways to Present
Want to spice up your breakfast routine? Serve these cookies stacked with layers of peanut butter and sliced bananas between each one to create mini sandwich-style snacks. You could also crumble them over oatmeal or yogurt bowls for added crunch and protein.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Banana Oatmeal High Protein Breakfast Cookies in an airtight container to keep them fresh for up to five days. They’re perfect for pulling out when you need a quick, nutritious bite.
Freezing
If you want to keep these cookies for longer, simply freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Frozen, they’ll stay fresh for up to three months and thaw quickly when you want them.
Reheating
To bring frozen or refrigerated cookies back to life, pop them in the microwave for 15 to 20 seconds or warm them in a toaster oven until soft and fragrant. This little reheating trick makes them taste just like they’re freshly baked.
FAQs
Can I make these cookies vegan?
Absolutely! Use plant-based protein powder and replace honey with maple syrup to keep everything vegan-friendly without losing any of the flavor or texture.
Are these cookies gluten-free?
They can be! Just ensure your oats and protein powder are certified gluten-free to avoid any cross-contamination.
Can I add other mix-ins?
Definitely. Dried fruits like raisins or cranberries, shredded coconut, or even a handful of seeds can add wonderful texture and nutrition.
How many cookies does this recipe make?
This Banana Oatmeal High Protein Breakfast Cookies Recipe yields about 12 cookies, perfect for a week’s worth of breakfasts or snacks.
Are these cookies suitable for kids?
Yes! They’re a nourishing and tasty option that kids usually love — especially with the optional chocolate chips.
Final Thoughts
This Banana Oatmeal High Protein Breakfast Cookies Recipe is a true game-changer for busy mornings or anytime you need a wholesome pick-me-up. They’re easy to make, packed with nutrition, and wonderfully delicious. Give them a try and watch them become a staple in your breakfast routine—you’ll love having a tasty, protein-rich option ready to go whenever hunger strikes!
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Oatmeal High Protein Breakfast Cookies are a nutritious and delicious way to start your day. Made with wholesome ingredients like ripe bananas, oats, natural peanut butter, and protein powder, they provide a balanced boost of energy and satiety. Perfect for meal prep or a quick grab-and-go breakfast, these cookies are easy to make, customizable with optional nuts or chocolate chips, and can be made vegan with simple substitutions.
Ingredients
Dry Ingredients
- 1 1/2 cups old-fashioned oats
- 1/4 cup vanilla or unflavored protein powder
- 1/4 cup ground flaxseed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup chopped nuts or seeds (optional)
Wet Ingredients
- 2 ripe bananas (mashed)
- 1/2 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, natural peanut butter, honey (or maple syrup), vanilla extract, and cinnamon. Mix thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: Stir in the oats, protein powder, ground flaxseed, and salt. Mix well until all ingredients are fully incorporated and a thick dough forms.
- Fold in Optional Ingredients: Gently fold in mini chocolate chips and chopped nuts or seeds if using, to add texture and flavor to your cookies.
- Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet. Flatten each portion slightly using the back of a spoon to create cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges turn lightly golden and the cookies are set but still soft in the middle.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes. Then transfer them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Notes
- To keep these cookies vegan, use plant-based protein powder and substitute honey with maple syrup.
- Add dried fruit like raisins or cranberries for extra texture and natural sweetness.
- These cookies freeze well, making them perfect for meal prep and quick breakfasts.
