Ever find yourself rushing out the door with no time for breakfast? I’ve been there too many times – until I discovered these magical banana oatmeal high protein breakfast cookies! Picture this: it’s 7am, you’re half-asleep, but you NEED something nutritious to power through your morning. That’s when I start grabbing these little lifesavers from the fridge. They’re packed with wholesome oats, ripe bananas (no sugar needed!), and a protein punch to keep you full for hours. The best part? You can mix the dough in one bowl while your coffee brews. My kids even sneak them as after-school snacks (shh!). Seriously, these cookies have saved more mornings than I can count.
Ingredients for Banana Oatmeal High Protein Breakfast Cookies
Here’s what you’ll need to make my go-to breakfast cookies – and trust me, you probably have most of this in your pantry right now! The key is using ripe bananas – the spottier, the better for natural sweetness. Here’s the full list:
- 2 ripe bananas, mashed (about 3/4 cup)
- 1 cup rolled oats (not quick oats – we want that chewy texture!)
- 1/4 cup protein powder (I use vanilla, but unflavored works too)
- 1/4 cup almond butter (or peanut butter if that’s your jam)
- 1/4 cup dark chocolate chips (because who doesn’t need chocolate at breakfast?)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt (just a pinch to make all the flavors pop)
How to Make Banana Oatmeal High Protein Breakfast Cookies
Okay, let’s turn those ingredients into cookie magic! This is seriously one of the easiest recipes in my rotation – you’ll be amazed how quickly it comes together. Just follow these simple steps:
Mixing the Dough
First, grab a big bowl and mash those bananas really well with a fork – you want them nice and smooth with just a few small lumps. Then stir in the almond butter and vanilla until it looks like a creamy, slightly glossy mixture. This is your wet base.
Now dump in all the dry stuff – oats, protein powder, cinnamon, and that pinch of salt. Stir slowly at first (or you’ll get a protein powder cloud!), then mix until everything’s just combined. The dough should be thick enough to hold its shape but still easy to stir. Fold in those chocolate chips last – I always sneak a few extra!
Baking and Cooling
Use a tablespoon to scoop mounds onto your lined baking sheet – I make about 12 cookies. Flatten them slightly with the back of a spoon (they won’t spread much). Pop them in the oven and watch for golden edges at about 12 minutes – that’s when you know they’re perfect!
Here’s the hard part: let them cool completely on the pan. I know, I know – they smell amazing! But they firm up as they cool, I promise. If you try to move them too soon, they’ll fall apart. Wait until they’re just warm before transferring to a rack.
Why You’ll Love This Banana Oatmeal High Protein Breakfast Cookies Recipe
These cookies aren’t just delicious—they’re little morning miracles. Here’s why they’ve become my (and my family’s) absolute favorite:
- Protein powerhouse: Between the almond butter and protein powder, each cookie packs 5g of protein to keep you full till lunch
- No added sugar: Those ripe bananas sweeten the deal naturally
- Grab-and-go perfection: Toss ’em in your bag—they won’t crumble like granola bars
- Kid-approved: My picky eaters think they’re getting dessert for breakfast (I’ll never tell!)
- One-bowl wonder: Less cleanup means more time for that second cup of coffee
Seriously, once you try these, you’ll wonder how you ever survived busy mornings without them!
Ingredient Substitutions and Tips
No almond butter? No problem! Peanut butter works just as well – I actually use whatever nut butter I have on hand. If you’re out of protein powder, try adding 1/4 cup Greek yogurt for extra protein (just reduce the almond butter slightly). And listen – don’t overmix the dough! A few lumps are totally fine. Overworking it makes tough cookies. Oh, and if your bananas aren’t quite ripe enough? Pop them in a 300°F oven for 10 minutes to soften and sweeten them up.
Storing and Reheating Banana Oatmeal High Protein Breakfast Cookies
These cookies keep beautifully in an airtight container at room temperature for up to 5 days – if they last that long! For longer storage, freeze them between parchment paper layers. No reheating needed, just grab and munch straight from the fridge or freezer!
Nutritional Information
Nutrition facts vary by ingredients used, but each cookie averages about 120 calories with 5g protein – perfect fuel for busy mornings!
Frequently Asked Questions
Can I freeze these breakfast cookies? Absolutely! They freeze beautifully for up to 3 months—just layer them between parchment paper in an airtight container. Perfect for meal prep!
What can I use instead of protein powder? No worries! Substitute with 1/4 cup Greek yogurt (reduce almond butter slightly) or just add extra oats. The cookies will still be delicious and protein-packed.
What if I don’t have ripe bananas? Applesauce works great as a swap! Use 3/4 cup unsweetened applesauce for similar moisture and sweetness. The flavor changes slightly, but they’re still amazing.
Final Thoughts
There you have it – my secret weapon for hectic mornings! If you try these banana oatmeal high protein breakfast cookies (and I really think you should!), snap a pic and tag me. Nothing makes me happier than seeing your cookie creations! For more great recipes, check out Simply Recipes.
Banana Oatmeal High Protein Breakfast Cookies – 12 Easy Bites of Bliss
Banana oatmeal high protein breakfast cookies are a healthy, easy-to-make snack packed with nutrients. Perfect for busy mornings or post-workout fuel.
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup protein powder (vanilla or unflavored)
- 1/4 cup almond butter
- 1/4 cup dark chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix mashed bananas, almond butter, and vanilla extract.
- Add oats, protein powder, cinnamon, and salt. Stir until combined.
- Fold in chocolate chips.
- Scoop tablespoon-sized portions onto the baking sheet. Flatten slightly.
- Bake for 12-15 minutes until edges are golden. Cool before serving.
Notes
- Use overripe bananas for natural sweetness.
- Substitute almond butter with peanut butter if preferred.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
