Banana Oatmeal High Protein Breakfast Cookies Recipe

When you’re in search of a healthy, filling, and delicious breakfast, these Banana Oatmeal High Protein Breakfast Cookies are the perfect solution. Packed with protein, fiber, and healthy fats, they make for an ideal on-the-go meal or snack. These cookies combine the natural sweetness of ripe bananas with the wholesome goodness of oats and high-protein ingredients, offering a satisfying start to your day.

Whether you’re looking for a pre-workout snack, a way to fuel your morning routine, or something to pack for a busy day, these breakfast cookies are your answer. They can easily be made in advance, allowing you to grab one (or two) whenever you’re in a rush. Plus, they are highly customizable based on your dietary needs and preferences.

Why These Cookies Are Perfect for Breakfast

1. High in Protein: Protein is an essential macronutrient, vital for muscle repair and growth, as well as keeping you full throughout the day. These cookies pack a punch in the protein department with ingredients like protein powder, Greek yogurt, and nut butter.

2. Full of Fiber: Oats are a great source of soluble fiber, which supports healthy digestion and can help regulate blood sugar levels. Fiber also contributes to that full feeling, meaning you won’t be reaching for unhealthy snacks mid-morning.

3. Healthy Fats: Incorporating nuts, seeds, and nut butters into the recipe provides heart-healthy fats. These fats help with hormone regulation and keep you satiated.

4. Naturally Sweetened: These cookies are sweetened with ripe bananas, offering natural sugars and a dose of potassium. You won’t find any refined sugars in this recipe, making it a healthier alternative to store-bought cookies.

5. Gluten-Free and Customizable: If you’re avoiding gluten or following a specific diet, these cookies can be easily made gluten-free. You can also adjust the ingredients based on dietary preferences—whether you prefer a dairy-free option or want to increase the protein content.

Instructions for Making Banana Oatmeal High Protein Breakfast Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure they bake evenly.

Step 2: Prepare the Wet Ingredients

In a large bowl, mash the ripe bananas using a fork or potato masher until smooth. The riper the banana, the sweeter the cookies will be. To this, add the peanut butter, Greek yogurt, eggs, and vanilla extract. Stir everything together until the mixture is smooth and creamy.

Step 3: Mix the Dry Ingredients

In a separate bowl, combine the rolled oats, protein powder, ground cinnamon, baking powder, and a pinch of salt. Whisk them together to ensure the dry ingredients are evenly distributed.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring to combine. The dough will start to thicken as the oats absorb the moisture. If the dough seems too thick, you can add a splash of milk (dairy or non-dairy) to help loosen it up.

Step 5: Add Optional Mix-ins

Now is the time to fold in any optional add-ins you like, such as chocolate chips, chopped nuts, or seeds. This is the fun part where you can customize the cookies to your taste.

Step 6: Portion the Dough

Using a cookie scoop or spoon, portion out the dough into small rounds (about 2 tablespoons each) and place them onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon to form a disc shape, as these cookies won’t spread much during baking.

Step 7: Bake the Cookies

Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden and the cookies are firm to the touch. They should be lightly browned but still soft in the center.

Step 8: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and firm up. Once cooled, they are ready to enjoy!

Storage and Serving Suggestions

These Banana Oatmeal High Protein Breakfast Cookies can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. If you want them to last longer, you can freeze them for up to 3 months. Just thaw them at room temperature or heat them up in the microwave for a few seconds before enjoying.

These cookies make a great breakfast paired with a cup of coffee or tea, or as a snack during the day. You can also add some Greek yogurt or a handful of fresh fruit on the side for extra nutrients.

This makes them an excellent option for a breakfast that will keep you full and energized.

Customizing Your Banana Oatmeal Cookies

One of the best things about this recipe is its flexibility. Here are a few ways you can modify it to suit your tastes or dietary preferences:

1. Gluten-Free Version

To make this recipe gluten-free, ensure you use gluten-free rolled oats. Oats are naturally gluten-free, but they are often processed in facilities that also process wheat, so make sure they’re certified gluten-free if needed.

2. Vegan Version

For a vegan version of these cookies, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use dairy-free yogurt and nut butters like almond butter or sunflower seed butter.

3. Higher Protein

To increase the protein content, you can add extra protein powder (up to an additional scoop), hemp seeds, or chia seeds. You could also replace some of the oats with quinoa flakes for an additional protein boost.

4. Low-Carb/Keto Version

To make a low-carb or keto-friendly version, you can substitute the oats with almond flour or coconut flour and lower the banana amount slightly, as bananas have a fair amount of sugar.

5. Add Extra Flavor

For extra flavor, try adding cocoa powder, ground ginger, or a handful of raisins or dried cranberries. A pinch of nutmeg could also complement the cinnamon.

Conclusion

Banana Oatmeal High Protein Breakfast Cookies are a fantastic choice for anyone looking to start their day off with something healthy, satisfying, and delicious. With their high protein and fiber content, they’ll keep you full for longer, while also providing plenty of nutrients to support your energy levels. Whether you’re heading to the gym, need a quick breakfast, or want a wholesome snack, these cookies fit the bill.

Yield: 12

Banana Oatmeal High Protein Breakfast Cookies Recipe

Print

When you’re in search of a healthy, filling, and delicious breakfast, these Banana Oatmeal High Protein Breakfast Cookies are the perfect solution. Packed with protein, fiber, and healthy fats, they make for an ideal on-the-go meal or snack. These cookies combine the natural sweetness of ripe bananas with the wholesome goodness of oats and high-protein ingredients, offering a satisfying start to your day.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups rolled oats
• 1/2 cup vanilla protein powder (or your preferred flavor)
• 1/4 cup nut butter (peanut, almond, or cashew)
• 1/4 cup unsweetened applesauce (or another 1/4 cup nut butter)
• 1/4 cup ground flaxseed or chia seeds (optional, for added fiber)
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract (optional)
• 1/4 cup dark chocolate chips (optional)
• 1/4 cup raisins or dried cranberries (optional)
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or spray it lightly with nonstick cooking spray.
2. Mash the bananas in a large bowl until smooth, leaving a few chunks for texture.
3. Mix the dry ingredients (protein powder, oats, cinnamon, ground flax/chia, and salt) together in a separate bowl.
4. Combine wet and dry ingredients: Add the dry mixture to the mashed bananas, then stir in the nut butter, applesauce (or additional nut butter), vanilla extract, and any optional add-ins (chocolate chips, raisins, etc.).
5. Scoop the dough onto the baking sheet using a spoon or cookie scoop, spacing them about 2 inches apart.
6. Bake for 12–15 minutes, or until the cookies are golden brown and firm to the touch.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Texture Tip: These cookies are soft, so they’ll firm up as they cool. Don’t overbake them, or they may dry out.

Protein Powder: Adjust the amount of protein powder based on the brand you're using; some powders may absorb more liquid than others.

Sweetness Level: If you want a sweeter cookie, add a tablespoon of honey or maple syrup to the batter.