If you are on the lookout for a breakfast option that is both nourishing and downright delicious, you have to try this Banana Oatmeal High Protein Breakfast Cookies Recipe. These cookies are a fantastic way to kickstart your day with wholesome ingredients like ripe bananas, hearty oats, and a punch of protein powder, all coming together to create a soft, naturally sweet morning treat. They are perfect for busy mornings when you need something quick, satisfying, and made with love. Plus, the optional chocolate chips and walnuts add just the right touch of indulgence and crunch, making every bite a delightful experience.
Ingredients You’ll Need
Cooking these Banana Oatmeal High Protein Breakfast Cookies Recipe is incredibly simple, requiring a handful of basic yet essential ingredients. Each one plays a vital role in balancing nutrition, texture, and flavor to give you a cookie that’s both wholesome and palate-pleasing.
- 2 ripe bananas: Naturally sweet and moist, these create the perfect base and binder.
- 1 cup rolled oats: Adds heartiness and chewy texture to hold the cookies together.
- 1/2 cup protein powder: Boosts the protein content to keep you full and energized.
- 1/4 teaspoon cinnamon: Infuses a warm, cozy spice flavor that brightens each bite.
- 1/4 cup dark chocolate chips (optional): For a touch of indulgence, these melt slightly to give bursts of chocolaty goodness.
- 1/4 cup chopped walnuts: Adds crunch and healthy fats for an extra layer of texture and nutrition.
How to Make Banana Oatmeal High Protein Breakfast Cookies Recipe
Step 1: Prepare your baking environment
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and don’t stick, making clean-up a breeze.
Step 2: Mix the base ingredients
In a large bowl, combine the mashed bananas, rolled oats, protein powder, and cinnamon thoroughly. This mixture forms the heart of your cookie dough, blending the natural sweetness of bananas with the satisfying graininess of oats.
Step 3: Add your mix-ins
Gently stir in the chocolate chips and chopped walnuts, if you’re using them. These mix-ins offer delightful bursts of flavor and textures that make the cookies exciting to bite into.
Step 4: Portion and arrange the dough
Use a tablespoon to scoop out dough portions onto your prepared baking sheet. Space them evenly to allow for slight spreading during baking, so each cookie stays beautifully round.
Step 5: Bake until golden
Bake for 10 to 12 minutes, watching for that lovely golden brown color around the edges. This timing ensures a cookie that is soft in the middle but with a light crispness on the outside.
Step 6: Cool and enjoy
Let the cookies cool completely on a wire rack. Cooling helps them set up perfectly, so they hold their shape and texture, and it’s the perfect excuse to pause and get ready for the first bite.
How to Serve Banana Oatmeal High Protein Breakfast Cookies Recipe
Garnishes
Sprinkle your cookies with a light dusting of cinnamon or a few extra chopped walnuts on top for an inviting presentation. A drizzle of natural peanut butter or almond butter can also amplify the protein and flavor.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a hot cup of coffee, or fresh fruit like berries or sliced apples to balance the protein-packed cookie with some refreshing juiciness.
Creative Ways to Present
Turn these breakfast cookies into a grab-and-go meal by stacking them with layers of Greek yogurt and fresh fruit in a mason jar. Or wrap a couple individually for a nutritious snack to toss in your kids’ lunchboxes or take on your commute.
Make Ahead and Storage
Storing Leftovers
Store your leftover Banana Oatmeal High Protein Breakfast Cookies Recipe in an airtight container at room temperature for up to three days. They make an excellent ready-made breakfast or snack for busy days ahead.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They will keep deliciously frozen for up to three months without losing their fresh flavor.
Reheating
To reheat, simply pop the cookies in the microwave for about 20 seconds or warm them in a preheated oven at 300°F (150°C) for 5 minutes. Reheating revives their softness and enhances the comforting aroma that makes them irresistible.
FAQs
Can I use other types of protein powder in this recipe?
Absolutely! Whey, plant-based, or collagen protein powders all work well. Just choose one you enjoy the taste of, as it will subtly influence the cookie’s flavor and texture.
Are these cookies suitable for a gluten-free diet?
Yes, as long as you use certified gluten-free rolled oats and protein powder, this Banana Oatmeal High Protein Breakfast Cookies Recipe fits perfectly into a gluten-free lifestyle.
Can I substitute the walnuts with another nut or seed?
Feel free to swap walnuts for almonds, pecans, pumpkin seeds, or sunflower seeds depending on your preference. Each option adds a unique crunch and nutritional benefit.
How ripe should the bananas be for best results?
The bananas should be very ripe, with plenty of brown spots, to maximize sweetness and moisture, ensuring your cookies bake up perfectly soft and naturally sweetened.
Can I make these cookies vegan?
Yes, simply use a plant-based protein powder and ensure your chocolate chips are dairy-free. This easy swap keeps your Banana Oatmeal High Protein Breakfast Cookies Recipe vegan-friendly without sacrificing taste.
Final Thoughts
These Banana Oatmeal High Protein Breakfast Cookies Recipe are a joyful way to start the day or fuel an afternoon. Their simplicity and wholesome ingredients make them a standout staple you’ll reach for again and again. I encourage you to give them a try — your mornings deserve a breakfast that feels like a treat but delivers on nourishment.
Print
Banana Oatmeal High Protein Breakfast Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Banana Oatmeal High Protein Breakfast Cookies are a delicious and nutritious way to start your day. Made with ripe bananas, rolled oats, and protein powder, they offer a perfect balance of natural sweetness and protein to keep you energized throughout the morning. Optional chocolate chips and walnuts add extra flavor and texture, making these cookies a wholesome and satisfying breakfast or snack option.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 teaspoon cinnamon
Wet Ingredients
- 2 ripe bananas, mashed
Add-ins (Optional)
- 1/4 cup dark chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Preheat the 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 dry and wet ingredients: In a large bowl, combine the mashed bananas with the rolled oats, protein powder, and cinnamon. Mix well until all ingredients are thoroughly combined into a sticky dough.
- Add optional ingredients: Gently fold in the dark chocolate chips and chopped walnuts if you choose to include them, distributing them evenly throughout the dough.
- Form cookies: Scoop tablespoon-sized portions of the dough and place them evenly spaced on the prepared baking sheet to allow room for spreading.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies turn golden brown around the edges.
- Cool and serve: Remove the cookies from the oven and let them cool completely on the baking sheet before serving to allow them to firm up and develop the best texture.
Notes
- You can substitute walnuts with other nuts like pecans or almonds based on preference or allergies.
- Use gluten-free oats if you need a gluten-free version of the recipe.
- For a vegan option, choose a plant-based protein powder and ensure the chocolate chips are dairy-free.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; thaw before eating.
