If you’ve been searching for a breakfast treat that’s both nourishing and delicious, you’re going to fall head over heels for this Banana Oatmeal High Protein Breakfast Cookies Recipe. It’s the perfect blend of natural sweetness from ripe bananas, hearty oats, and a protein-packed punch that keeps you energized way past lunch. Whether you’re rushing out the door or enjoying a laid-back morning, these cookies offer a wholesome boost that feels like a little hug in edible form.
Ingredients You’ll Need
The magic behind these cookies lies in a handful of simple ingredients, each bringing its own unique touch to the mix. From creamy peanut butter adding richness to cinnamon’s warm spice, every component plays a role in creating that perfect flavor and texture harmony.
- 2 ripe bananas (mashed): Naturally sweet and moist, they bind everything together beautifully.
- 1 1/2 cups rolled oats: Provide a hearty texture and filling energy to keep you satisfied.
- 1/4 cup natural peanut butter: Adds creaminess along with healthy fats and protein.
- 1/4 cup vanilla protein powder: Boosts the protein content for a sustaining breakfast.
- 2 tablespoons honey or maple syrup: Gives just the right touch of sweetness without overpowering.
- 1/4 teaspoon cinnamon: Delivers warmth and a subtle spicy note.
- 1/4 teaspoon salt: Enhances flavors and balances the sweetness.
- 1/4 cup mini chocolate chips or chopped nuts (optional): Adds delightful texture and flavor pops.
- 1/4 cup milk (dairy or non-dairy, as needed): Helps achieve the perfect dough consistency.
How to Make Banana Oatmeal High Protein Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, mash those ripe bananas until they’re wonderfully smooth. Then, stir in the peanut butter along with honey or maple syrup. This combination creates a luscious, sweet base that sets the tone for the cookies’ flavor.
Step 3: Incorporate the Dry Ingredients
Next, sprinkle in the rolled oats, vanilla protein powder, cinnamon, and salt. Fold everything together gently until a thick dough forms. If things feel a bit too dry, splash in some milk gradually until you achieve a soft, scoopable texture.
Step 4: Add Optional Extras
If you like a little surprise in your bites, gently fold in mini chocolate chips or chopped nuts. These add bursts of flavor and a delightful crunch that take these cookies to the next level.
Step 5: Shape and Bake
Scoop heaping tablespoons of dough onto your prepared baking sheet, then press each mound lightly with the back of a spoon to flatten. Pop them in the oven for about 12 to 15 minutes, or until the edges turn a gentle golden color.
Step 6: Cool and Enjoy
Once baked, let the cookies rest on the pan for a few minutes before transferring to a wire rack. This resting time helps them set perfectly without crumbling.
How to Serve Banana Oatmeal High Protein Breakfast Cookies Recipe
Garnishes
Sprinkle a tiny pinch of cinnamon or drizzle a bit of melted peanut butter on top for an inviting finish. A dusting of powdered sugar can add a charming touch if you want to treat yourself a little extra.
Side Dishes
Pair your cookies with a fresh fruit salad or a creamy yogurt to round out your breakfast with even more nutrients and flavors. A glass of your favorite milk or a warm mug of coffee makes for a perfectly balanced morning meal.
Creative Ways to Present
Stack a few cookies on a pretty plate and tie them with a rustic ribbon for a lovely gift or snack pack. They also make fabulous lunchbox additions or post-workout bites when you want something both tasty and filling.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Oatmeal High Protein Breakfast Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. This keeps the texture soft and inviting without drying out.
Freezing
For longer storage, freeze the cookies by placing them in a freezer-safe bag or container. They’ll stay great for up to 3 months and thaw quickly when you’re ready for a nutritious grab-and-go snack.
Reheating
Warm your cookies gently in the microwave for about 15 seconds or pop them in a low oven for a few minutes. This brings back that fresh-baked softness and makes them feel just like warm homemade treats.
FAQs
Can I make this Banana Oatmeal High Protein Breakfast Cookies Recipe vegan?
Absolutely! Just swap the honey for maple syrup and use a plant-based protein powder along with non-dairy milk. These simple swaps keep the cookies vegan-friendly without sacrificing taste or texture.
What type of protein powder works best in this recipe?
Vanilla-flavored protein powders work beautifully here, as they complement the sweetness of bananas and the warmth of cinnamon. You can use whey, plant-based, or your favorite protein blend depending on your dietary preferences.
Can I substitute peanut butter with another nut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter are excellent alternatives. Just choose one with a similar consistency to keep the dough balanced and tasty.
How do I make sure the cookies don’t turn out dry?
Keep an eye on your dough’s consistency. It should be thick but slightly sticky. If it looks crumbly or dry, add a little milk bit by bit until it feels right. Also, avoid overbaking—remove the cookies once the edges are lightly golden.
Are these cookies suitable as a post-workout snack?
Definitely! With a solid dose of protein, fiber, and natural carbs, these cookies are perfect for refueling your body and satisfying hunger after exercise.
Final Thoughts
I can’t recommend this Banana Oatmeal High Protein Breakfast Cookies Recipe enough for anyone looking to add a bit of wholesome goodness to their mornings. It’s effortless to whip up, portable, and delicious all at once—making healthy eating feel like a true treat. Give it a try and watch how quickly these cookies become your new breakfast favorite!
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and nutritious Banana Oatmeal High Protein Breakfast Cookies that are perfect for a quick breakfast or healthy snack. Made with ripe bananas, rolled oats, peanut butter, and protein powder, these cookies provide a balanced boost of energy and protein to start your day right.
Ingredients
Basic Ingredients
- 2 ripe bananas (mashed)
- 1 1/2 cups rolled oats
- 1/4 cup natural peanut butter
- 1/4 cup vanilla protein powder
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup milk (dairy or non-dairy, as needed for consistency)
Optional Add-Ins
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until they form a smooth consistency that will help bind the ingredients together.
- Mix Wet Ingredients: Add the natural peanut butter and honey or maple syrup to the mashed bananas, mixing thoroughly until well combined.
- Add Dry Ingredients: Stir in rolled oats, vanilla protein powder, cinnamon, and salt into the wet mixture until everything is evenly incorporated.
- Adjust Consistency: If the dough feels too dry or crumbly, add a splash of milk to achieve a thick cookie dough consistency suitable for shaping.
- Fold in Extras: Gently fold in the mini chocolate chips or chopped nuts if you choose to include them for added texture and flavor.
- Shape Cookies: Using a spoon, scoop heaping tablespoons of the cookie dough onto the prepared baking sheet and flatten them slightly with the back of the spoon to form cookie shapes.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges turn lightly golden and the cookies are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- To make these cookies vegan, use plant-based protein powder and non-dairy milk.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies are excellent for meal prepping as a grab-and-go high-protein breakfast or snack.
