If there were ever a breakfast that tastes like a treat but fuels you like a powerhouse, it’s the Banana Oatmeal High Protein Breakfast Cookies. These cookies are the ultimate blend of wholesome, nourishing ingredients and pure delight, combining the natural sweetness of ripe bananas with hearty oats, nutty peanut butter, and just a touch of honey. With a boost from protein powder and flaxseed, they’re the kind of portable, satisfying option you’ll crave on busy mornings or post-workout afternoons. Trust me, after just one batch, you’ll wonder how your breakfast routine ever survived without these mouthwatering, nutritious cookies!
Ingredients You’ll Need
The beauty of Banana Oatmeal High Protein Breakfast Cookies is in the simplicity of their ingredients. Each one brings its own charm: sweetness, chewiness, or a protein punch, making these cookies satisfying and flavorful without ever feeling heavy.
- Bananas: Use ripe bananas for maximum natural sweetness and a super moist texture in every bite.
- Old-fashioned oats: These hearty oats create the perfect chewy structure and make the cookies feel extra comforting.
- Natural peanut butter: For an irresistible nutty richness and a dash of healthy fats and extra protein.
- Honey or maple syrup: Adds lovely sweetness and helps everything stick together; choose maple syrup for a vegan version.
- Cinnamon: A warm spice that lifts all the flavors and gives each cookie subtle fragrance and depth.
- Vanilla extract: Just a little goes a long way in rounding out all the other flavors.
- Salt: Balances the sweetness and brings out the best in both the oats and peanut butter.
- Protein powder: The secret behind the high protein punch! Use vanilla or unflavored for best results.
- Ground flaxseed: Adds a pleasant texture and ups the fiber and healthy fat content.
- Mini chocolate chips (optional): For anyone craving a hit of chocolate in their healthy breakfast (I highly recommend it!).
- Chopped nuts or seeds (optional): For extra crunch and an even more satisfying cookie.
How to Make Banana Oatmeal High Protein Breakfast Cookies
Step 1: Get Ready and Preheat
The journey starts with a little prep: set your oven to 350°F so it’s hot and ready for baking. Line a baking sheet with parchment paper for easy cleanup—and to ensure your Banana Oatmeal High Protein Breakfast Cookies don’t stick.
Step 2: Mash and Mix the Wet Ingredients
In a large mixing bowl, mash up your bananas until smooth but with a few small lumps for texture. Stir in the peanut butter, honey (or maple syrup), vanilla extract, and cinnamon. Mix until everything’s luscious and well combined.
Step 3: Add the Dry Ingredients
Now, sprinkle in the oats, protein powder, ground flaxseed, and salt. Stir until the mixture comes together and all the dry patches disappear. The dough will be thick and a bit sticky—which is exactly what you want.
Step 4: Fold in the Extras
For cookies that feel a little more decadent, gently fold in the chocolate chips and chopped nuts or seeds. This is where you can truly make your Banana Oatmeal High Protein Breakfast Cookies your own!
Step 5: Portion and Shape
Scoop tablespoon-sized mounds of dough and drop them onto your prepared baking sheet. Once they’re all portioned, use the back of a spoon to gently flatten them, as these cookies won’t spread much during baking.
Step 6: Bake and Cool
Bake your cookies for 10 to 12 minutes, just until the edges start to look golden and the centers are set. Let them cool on the pan for about 5 minutes (they’ll be soft at first!), then transfer to a wire rack to cool completely before enjoying.
How to Serve Banana Oatmeal High Protein Breakfast Cookies
Garnishes
For an extra-special breakfast, sprinkle the tops of your cookies with a few extra chocolate chips or some flaky sea salt while they’re still warm. A quick dusting of ground cinnamon or a drizzle of melted nut butter is also divine—each little flourish adds a new layer of flavor to your Banana Oatmeal High Protein Breakfast Cookies.
Side Dishes
Pair your cookies with a cool glass of almond milk, a creamy latte, or a bowl of Greek yogurt for a truly satisfying morning. They’re also lovely alongside fresh berries or apple slices, providing a balanced meal with a little something from every food group.
Creative Ways to Present
If you’re serving guests, try stacking the cookies high on a pretty platter or wrapping them individually with parchment and a piece of string for a charming, on-the-go breakfast treat. For brunch spreads, design a DIY breakfast “cookie bar” with fruits, nut butters, and spreads to let everyone customize their own Banana Oatmeal High Protein Breakfast Cookies masterpiece!
Make Ahead and Storage
Storing Leftovers
To keep your Banana Oatmeal High Protein Breakfast Cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days, making them a fantastic make-ahead option for busy weeks.
Freezing
These cookies are freezer superstars! Once baked and cooled, pop them into a zip-top bag or freezer-safe container. They’ll keep beautifully for up to three months—just grab one whenever you need a quick, protein-packed bite.
Reheating
If you love your cookies warm and gooey, simply microwave one for about 10 to 15 seconds straight from the fridge or freezer. They’ll taste freshly baked and utterly irresistible!
FAQs
Are Banana Oatmeal High Protein Breakfast Cookies gluten-free?
If you use certified gluten-free oats and a gluten-free protein powder, these cookies are 100 percent gluten-free. Always double-check your specific ingredient labels for safety.
Can I make these cookies vegan?
Absolutely! Swap the honey for maple syrup and select a plant-based protein powder. Make sure any chocolate chips you use are dairy-free, and you’ll have perfectly vegan-friendly cookies.
What kind of protein powder works best?
Vanilla or unflavored protein powders blend in seamlessly, but feel free to experiment with your favorite varieties. Just be aware that flavored powders may alter the taste and sweetness of your Banana Oatmeal High Protein Breakfast Cookies.
Can I add other mix-ins?
Definitely! Dried fruit like cranberries or raisins, coconut flakes, or extra seeds are all wonderful add-ins. Have fun customizing based on your cravings or what you have on hand.
Are these cookies good for meal prep?
They’re perfect for meal prep because they keep well, freeze brilliantly, and make mornings infinitely easier. Just grab one (or two!) for a breakfast that’s ready whenever you are.
Final Thoughts
All that stands between you and a week of energized mornings is a quick batch of these Banana Oatmeal High Protein Breakfast Cookies. They’re the kind of recipe you’ll want to make again and again, sharing with friends, family, and anyone hungry for a feel-good start to their day. Give them a try and watch them become your new breakfast favorite!
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 delicious and nutritious way to start your day. Packed with wholesome ingredients like ripe bananas, oats, and protein powder, these cookies are perfect for a quick and satisfying breakfast or snack.
Ingredients
Ripe Bananas:
- 2 ripe bananas (mashed)
Old-Fashioned Oats:
- 1 1/2 cups
Natural Peanut Butter:
- 1/2 cup
Honey or Maple Syrup:
- 1/4 cup
Cinnamon:
- 1/2 teaspoon
Vanilla Extract:
- 1 teaspoon
Salt:
- 1/4 teaspoon
Vanilla or Unflavored Protein Powder:
- 1/4 cup
Ground Flaxseed:
- 1/4 cup
Mini Chocolate Chips (optional):
- 1/4 cup
Chopped Nuts or Seeds (optional):
- 1/4 cup
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, peanut butter, honey, vanilla extract, and cinnamon until smooth.
- Add dry ingredients: Stir in the oats, protein powder, ground flaxseed, and salt until fully combined.
- Optional add-ins: Fold in the chocolate chips and nuts if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flatten slightly, and bake for 10–12 minutes until golden.
- Cool and store: Let cool on the pan for 5 minutes before transferring to a wire rack. Store in an airtight container for up to 5 days.
Notes
- Use plant-based protein powder and maple syrup for a vegan option.
- Add dried fruit for extra texture and sweetness.
- These cookies freeze well for convenient grab-and-go breakfasts.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
