Banana Oatmeal High Protein Breakfast Cookies
These Banana Oatmeal High Protein Breakfast Cookies are the perfect solution for busy mornings. They give you real nutrition even when you don’t have time to sit down and eat. I created this recipe after watching my daughter skip breakfast again and again because cooking eggs felt like too much work before her commute.
While testing this recipe, I wanted that same comforting feeling, but with the protein and fiber that modern families need. These naturally sweet banana cookies remind me of slow weekend mornings, yet they’re simple enough for the busiest weekday. Time to preheat the oven and bring back that homemade bakery smell.
What Makes These Cookies So Special
These high-protein cookies are everything I believe healthy food should be — simple, tasty, and satisfying.
- Ready in just 15 minutes from bowl to baking sheet
- Uses pantry staples you likely already have
- Each cookie gives about 8–10 grams of protein
- Naturally sweetened with ripe bananas
- Easy to adjust for vegan or gluten-free diets
- Great for meal prep and stay soft all week
- Keep their chewy texture even after storing
Ingredients You’ll Need
- Ripe Bananas
They form the base of the cookies. Use bananas with lots of brown spots for the best sweetness and moisture.
- Rolled Oats
They give the cookies a hearty texture and chewy bite. Old-fashioned rolled oats hold up better than quick oats.
- Vanilla Protein Powder
This is what turns the cookies into a real breakfast option. Whey makes them softer, while plant-based powders create a slightly drier texture.
- Nut Butter
Peanut or almond butter adds healthy fats, protein, and rich flavor that keeps you full longer.
- Unsweetened Applesauce
It helps keep the cookies moist without adding extra fat or sugar.
- Ground Flaxseed or Chia Seeds
These bring fiber and a light nutty taste. Freshly ground flaxseed releases more nutrients, but store-bought works fine.
- Cinnamon
Just a little boosts the banana flavor and fills your kitchen with a warm bakery smell.
- Dark Chocolate Chips
Optional, but loved by my family. Their slight bitterness balances the natural banana sweetness.
How to Make Banana Oatmeal High Protein Breakfast Cookies
Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup simple.
Step 2. Mash the ripe bananas in a large bowl. I leave a few small chunks because they create sweet pockets in the cookies.
Step 3. In another bowl, mix the protein powder, oats, cinnamon, flax or chia, and a pinch of salt. Mixing the dry ingredients first prevents clumping.
Step 4. Add the dry mix to the bananas. Stir in the nut butter, applesauce, vanilla, and any extras like chocolate chips. Stir just until everything comes together.
Step 5. Scoop rounded tablespoons of dough onto the baking sheet, leaving space between each cookie. Gently flatten them since they won’t spread much while baking.
Step 6. Bake for 12–15 minutes until the edges turn light golden. My family likes them when the centers stay a little soft because they continue to firm up as they cool.
Step 7. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack. This helps them hold their shape.
Keeping These Cookies Fresh
Store the cookies in an airtight container on the counter for 3–4 days. They stay soft and chewy. In warm or humid kitchens, keep them in the fridge for up to a week.
For longer storage, freeze them. Once cooled, layer them in a freezer-safe container with parchment paper between layers. They last up to 3 months.
To thaw, leave them at room temperature for 30 minutes, or microwave for 15–20 seconds for a soft, fresh-baked feel. My grandkids enjoy them straight from the freezer on hot mornings.
Building the Perfect Plate
Here are some ideas to create a filling breakfast:
- Greek Yogurt with Berries — adds extra protein and a tangy contrast
- Hot Coffee or Tea — completes the cozy breakfast feeling
- Sliced Apples with Nut Butter — more crunch, fruit, and protein
- High Protein Overnight Oats — crumble a cookie on top for texture
- Cottage Cheese Egg Bites — great savory balance to the sweet cookies
- Green Smoothie — blend spinach, banana, and almond milk for a complete meal
Banana Oatmeal High Protein Breakfast Cookies
Course: Breakfast, SnacksCuisine: American16
Cookies10
minutes15
minutes95
kcal25
minutesUse very ripe, spotty bananas for best flavor. Choose certified gluten-free oats if needed. Store in an airtight container: 3–4 days at room temp, 1 week in the fridge, or 3 months in the freezer. Flatten cookies slightly before baking for even cooking.
Ingredients
2 Ripe Bananas with brown spots, mashed
1 1/2 cups Rolled Oats old-fashioned
1/2 cup Vanilla Protein Powder or 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 Ground Cinnamon
1/4 tsp Vanilla Extract optional
1/4 cup Dark Chocolate Chips optional
1/4 cup Raisins or Dried Cranberries optional
1 pinch Salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
- Mash the bananas in a large bowl until mostly smooth, keeping a few small chunks for texture and sweet pockets.
- In a separate bowl, whisk together the protein powder, oats, cinnamon, ground flax or chia seeds, and salt.
- Add the dry mixture to the mashed bananas. Stir in the nut butter, applesauce, vanilla extract, and any optional add-ins like chocolate chips or raisins. Mix just until everything is combined.
- Scoop the dough onto the baking sheet using a spoon or cookie scoop, leaving about 2 inches between cookies. Gently flatten each one—they won’t spread much while baking.
- Bake for 12–15 minutes, or until the cookies are golden brown and firm around the edges but still slightly soft in the center.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before storing.
keyword
- OATMEAL HIGH PROTEIN BREAKFAST
FAQ’s
Can I make these without protein powder?
Yes. Replace the protein powder with extra oats or almond flour, but the cookies will have less protein and a denser texture.
What if my cookies turn out dry?
Make sure your bananas are very ripe and that you’re using enough nut butter. You can also add an extra tablespoon of applesauce or a splash of milk.
Can I use quick oats instead of rolled oats?
Quick oats will work, but the cookies may be more dense and cake-like. Rolled oats give the best chewy texture.
