Description
There’s nothing quite like the smell of ripe bananas sitting on your counter, just begging to be turned into something delicious. For years, I struggled with rushed mornings, often skipping breakfast entirely until I realized how much it affected my energy. That’s when I started experimenting, and the result is this Banana Oatmeal High Protein Breakfast Cookies Recipe. It’s the perfect solution for anyone who needs a quick, healthy, and satisfying breakfast that actually tastes amazing. These cookies are soft, naturally sweet, and packed with protein to keep you full and focused all morning long. They’re also incredibly easy to make, gluten-free friendly, and ideal for meal prep. Whether you’re a busy parent, a student, or just someone who values a good start to the day, this recipe is about to become your new go-to.
Ingredients
- 2 large ripe bananas, mashed (about 1 cup)
- 1 ½ cups old-fashioned rolled oats (use certified gluten-free if needed)
- ½ cup vanilla or unflavored protein powder (whey, plant-based, or collagen)
- ¼ cup creamy peanut butter or almond butter
- 2 tablespoons maple syrup or honey (optional, for extra sweetness)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup mix-ins like dark chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mash and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are okay. Add the peanut butter, maple syrup (if using), and vanilla extract. Stir until everything is well combined and creamy.
- Combine Dry Ingredients: To the same bowl, add the rolled oats, protein powder, cinnamon, and salt. Use a spatula to fold everything together. The mixture will be thick and might seem a bit dry at first, but keep stirring. The moisture from the bananas will eventually bring it all together into a cohesive dough.
- Fold in Mix-ins: Gently stir in your chosen mix-ins like chocolate chips or nuts.
- Scoop and Shape: Using a cookie scoop or a heaping tablespoon, portion out the dough onto your prepared baking sheet. Gently flatten each mound with the back of a spoon or your fingers. These cookies don’t spread much, so shaping them helps them bake evenly.
- Bake to Perfection: Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They will firm up as they cool.
Notes
Smart Substitutions: Nut-Free: Use sunflower seed butter instead of peanut butter. Vegan: Choose a plant-based protein powder and maple syrup. Lower Sugar: Omit the maple syrup and use unsweetened protein powder. Common Mistakes to Avoid: Using Underripe Bananas: The riper the banana, the sweeter and more moist your cookies will be. Green-tipped bananas won’t provide enough sweetness or binding power. Overmixing the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the oats gummy. Skipping the Flattening Step: Because there’s no butter or oil to help them spread, you need to press the dough balls down slightly to get that perfect cookie shape. Eating Them Straight from the Oven: They need time to set as they cool. If you try to move them too soon, they may crumble. Storing Tips: Room Temperature: Store in an airtight container at room temperature for 2-3 days. Refrigerator: They will keep fresh for up to a week in the fridge. Freezer: These cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They will keep for up to 3 months. Thaw at room temperature or warm briefly in the toaster oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 6g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg