If you’ve ever wished for a breakfast treat that feels indulgent yet fuels your day with wholesome energy, you’re going to love this Banana Oatmeal High Protein Breakfast Cookies Recipe. These cookies combine the natural sweetness of ripe bananas with the hearty texture of oats and a protein boost that keeps you satisfied well into the afternoon. They’re quick to whip up, delightfully soft with a perfect touch of chewiness, and offer a nourishing start to your morning without any fuss.
Ingredients You’ll Need
Keep things simple but powerful with ingredients that not only taste fantastic but bring excellent texture and nutrition to your breakfast cookies. Each component has a special role in creating that perfect balance between sweetness, protein, and comforting oats.
- 2 ripe bananas, mashed: The natural sweetener and binder that keeps everything together while adding moisture.
- 1 cup rolled oats: Provides hearty texture and fiber for lasting energy throughout your morning.
- 1/2 cup protein powder: The muscle-friendly ingredient that transforms these cookies into a high-protein breakfast.
- 1/4 teaspoon cinnamon: Adds a warm, cozy spice that complements the bananas perfectly.
- 1/4 cup dark chocolate chips (optional): For a touch of indulgent sweetness and a melty surprise in every bite.
- 1/4 cup chopped walnuts: Adds crunch and healthy fats to round out the flavor and texture.
How to Make Banana Oatmeal High Protein Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures even baking and makes cleanup a breeze.
Step 2: Mix Your Base Ingredients
In a large bowl, combine the mashed bananas, rolled oats, protein powder, and cinnamon. Stir these well until you get a uniform mixture; this is where your cookies start coming together with a rich, wholesome foundation.
Step 3: Add the Chocolate Chips and Walnuts
If you’re using dark chocolate chips and walnuts, fold them gently into your mixture now. These ingredients add delightful texture and flavor contrasts, elevating your cookies from simple to spectacular.
Step 4: Scoop Your Cookies
Using a tablespoon, scoop portions of the dough onto your prepared baking sheet. Leave a little space between each because they’ll spread slightly during baking.
Step 5: Bake to Perfection
Bake your cookies for 10 to 12 minutes until they’re golden brown around the edges. This quick bake time keeps the centers soft and chewy, exactly how a great breakfast cookie should be.
Step 6: Cool and Enjoy
Once baked, let the cookies cool completely on the baking sheet. This step is crucial so they set properly and don’t fall apart when you pick them up.
How to Serve Banana Oatmeal High Protein Breakfast Cookies Recipe
Garnishes
For an extra pop of color and nutrition, sprinkle freshly chopped nuts or a dusting of cinnamon on top before serving. A drizzle of honey or a smear of nut butter can also elevate these cookies into a gourmet breakfast treat.
Side Dishes
Pair your cookies with a refreshing fruit salad or a simple Greek yogurt for a balanced breakfast experience. The smooth creaminess of yogurt contrasts beautifully with the chewy texture of the cookies.
Creative Ways to Present
Serve these cookies stacked with layers of peanut butter and banana slices between them for a breakfast cookie sandwich. Or pack a few in a mason jar with some milk for a grab-and-go meal that’s as practical as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store your banana oatmeal high protein breakfast cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days, perfect for quick mornings.
Freezing
If you want to keep them longer, freeze the cookies in a zip-lock bag or freezer-safe container. They’ll maintain their flavor and texture for up to 2 months, ready to thaw when you’re craving a healthy breakfast on busy days.
Reheating
Reheat frozen or room temperature cookies gently in a microwave for about 15-20 seconds or warm them in an oven at low heat to bring back their soft, freshly-baked goodness.
FAQs
Can I use a different type of protein powder?
Absolutely! This recipe is versatile and works well with whey, plant-based, or collagen protein powders. Just choose your favorite flavor to complement the bananas.
Are these cookies suitable for a vegan diet?
They can be vegan if you select a plant-based protein powder and omit the chocolate chips or choose dairy-free versions. The base ingredients are naturally vegan.
Can I substitute the walnuts with other nuts?
Yes, feel free to swap walnuts for almonds, pecans, or even seeds like pumpkin or sunflower for added crunch and nutrition.
How ripe should the bananas be?
For best results, use bananas that are very ripe with plenty of brown spots. They are sweeter and mash easier, enhancing the flavor and texture of your cookies.
Can I make these cookies without baking?
This recipe relies on baking to achieve the right texture and to set the cookies well. No-bake alternatives require different techniques and ingredients.
Final Thoughts
Now that you know how simple and rewarding the Banana Oatmeal High Protein Breakfast Cookies Recipe is, there’s no reason not to enjoy a batch. They’re a fantastic way to start your day with warmth, energy, and a little sweet treat all wrapped into one. Give them a try and watch how they quickly become a staple in your morning routine.
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Total Time: 17 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Banana Oatmeal High Protein Breakfast Cookies are a nutritious and delicious way to start your day. Combining ripe bananas, rolled oats, and protein powder, these cookies are packed with energy and protein to keep you fueled through the morning. Enhanced with a touch of cinnamon, walnuts, and optional dark chocolate chips, they offer a perfect balance of flavors and textures. Easy to prepare and bake in just 17 minutes, these cookies are an ideal grab-and-go breakfast or snack for anyone seeking a healthy boost.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 teaspoon cinnamon
- 1/4 cup dark chocolate chips (optional)
- 1/4 cup chopped walnuts
Wet Ingredients
- 2 ripe bananas, mashed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Ingredients: In a large bowl, combine the mashed ripe bananas with the rolled oats, protein powder, and cinnamon. Stir until all the ingredients are well incorporated into a uniform dough.
- Add Mix-Ins: Gently fold in the dark chocolate chips and chopped walnuts if you wish to include these for added sweetness and crunch.
- Form Cookies: Using a tablespoon, scoop portions of the dough and place them spaced apart on the prepared baking sheet, shaping them slightly into cookie forms.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they turn golden brown around the edges, indicating they are cooked through.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before serving to ensure the best texture.
Notes
- Ensure bananas are very ripe for natural sweetness and easy mashing.
- Use your preferred protein powder, such as whey, pea, or soy protein.
- Walnuts can be omitted or substituted with other nuts like almonds or pecans based on preference or allergies.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Perfect to freeze for longer storage; thaw before eating.
- For a nut-free version, omit walnuts and use nut-free protein powder.
- Optionally add a pinch of salt to balance sweetness and enhance flavor.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
