Banana Oatmeal High Protein Breakfast Cookies Recipe

Oh, the joy of baking! There’s something utterly enchanting about filling your kitchen with the comforting aroma of sweet bananas and warm spices. I first stumbled upon this delightful recipe one chilly morning when I had overripe bananas staring back at me, begging for redemption. My kitchen was aglow, and as I mixed oats with nut butter, the smell of cinnamon wafted in the air, wrapping me in cozy vibes and igniting my creativity.

These Banana Oatmeal High Protein Breakfast Cookies quickly turned into a favorite of mine—and soon, of my friends and family too! It’s hard not to love a cookie that tastes like a little piece of comfort while packing in the nutrients to kickstart your day. Each bite is a delightful balance of sweetness from the bananas and the rich, nutty flavor of oats, with just a hint of cinnamon warmth. Trust me, once you try these, you’ll want to share the joy with everyone you know!

Why You’ll Love This Recipe

• Quick and Easy: With just a handful of simple ingredients, you can whip these cookies up in no time!
• Nutrient-Packed: Each cookie is a powerhouse of protein and fiber, perfect for a healthy breakfast or snack.
• Customizable: You can easily swap in your favorite nuts, seeds, or dried fruits for a personal touch!
• Warm and Cozy: The delightful smell will make your home feel like a warm hug on a chilly day.
• Kid-Friendly: Your little ones will love them—and they won’t even know they’re healthy!

Ingredients

• 2 ripe bananas, mashed: The riper, the better! Sweet bananas lend a natural sweetness that’s hard to beat.
• 1 1/2 cups rolled oats: Whole grains mean staying power; they’ll keep you feeling full longer!
• 1/2 cup vanilla protein powder (or your preferred flavor): This gives your cookies a healthy boost—choose a flavor you love!
• 1/4 cup nut butter (peanut, almond, or cashew): Adds creaminess and healthy fats; go for your favorite nutty variety!
• 1/4 cup unsweetened applesauce (or another 1/4 cup nut butter): Moisture is key—this keeps your cookies from being too dry!
• 1/4 cup ground flaxseed or chia seeds (optional): A great way to sneak in extra fiber and omega-3s if you fancy!
• 1/2 tsp cinnamon: Because life is always better with a pinch of spice!
• 1/4 tsp vanilla extract (optional): A splash of vanilla elevates the flavor—totally worth it!
• 1/4 cup dark chocolate chips (optional): These are a must for chocolate lovers; they melt into gooey pockets of delight!
• 1/4 cup raisins or dried cranberries (optional): A touch of chewy sweetness—perfect for little bursts of flavor!
• Pinch of salt: Balances all the flavors beautifully.

Full recipe card is below.

How to Make It

Preheat the oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or give it a light spritz of nonstick cooking spray. This little step makes for easy cleanup later on!

Mash the bananas

In a large bowl, grab those ripe bananas and mash them until they’re smooth and creamy, though don’t be shy about leaving a few chunky bits for added texture. The smell will instantly lift your spirits!

Mix the dry ingredients

In a separate bowl, combine the protein powder, rolled oats, cinnamon, ground flaxseed or chia seeds, and a pinch of salt. Give it a good stir! The cinnamon will make your kitchen smell divine, trust me.

Combine wet and dry ingredients

Now, add the dry mixture into the bananas. Stir in the nut butter and applesauce (or extra nut butter if you prefer), along with the vanilla extract. If you’re using any of those scrumptious optional add-ins like chocolate chips or raisins, toss them in too! It’s a delightful mess of colors and textures.

Scoop the dough

Using a spoon or cookie scoop, drop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Don’t worry if they’re not perfectly shaped—each cookie will turn out uniquely beautiful!

Bake

Pop your sheet into the oven and let those cookies bake for about 12–15 minutes, until they’re golden brown and feel firm to the touch. Your kitchen will be filled with the warm hug of baked goodness.

Cool and Enjoy

Once baked, let them cool on the sheet for about 5 minutes, then gently transfer them to a wire rack to cool completely. Go ahead, sneak a bite while they’re still warm—such joy!

Pro Tips for Success

• Use Overripe Bananas: The riper they are, the sweeter and more flavorful your cookies will be!
• Don’t Skip the Cooling: It’s tempting to eat them right away, but cooling helps them firm up and taste even better!
• Experiment with Nuts: Try tossing in walnuts or pecans for a bit of crunch.
• Watch the Baking Time: Ovens can vary, so keep an eye on your cookies to avoid overbaking.

Flavor Variations

Feel free to get creative! Swap out the nut butter for sunflower seed butter for a nut-free option, or add a pinch of nutmeg for a seasonal twist! You can even mix in shredded coconut for a tropical vibe or chia seeds for added nutrition.

Serving Suggestions

These cookies are versatile! Serve them as a quick breakfast on the go or pair them with a warm mug of tea or coffee. For a nutritious breakfast plate, serve alongside Greek yogurt topped with fresh berries.

Make-Ahead & Storage

You can whip up a batch on the weekend and enjoy them throughout the week! Store in an airtight container at room temperature for up to four days, or in the fridge for up to a week. They’ll stay fresh and delicious!

Leftovers

If any cookies happen to be left (which is rare in my house!), try crumbling them over yogurt or using them as a topping for oatmeal. They make a delightful crunchy addition!

Freezing

Yes, you can freeze these cookies! Once cool, place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a zip-top bag, label, and freeze for up to three months. They’re great to have on hand for busy days!

Reheating

To enjoy them warm, pop them in the microwave for about 10-15 seconds, or heat them in a skillet for a warm, crispy exterior. You could even warm them in the oven to make them a little extra toasty!

FAQs

Can I use quick oats instead of rolled oats?
Yes, but they will create a different texture—finer and softer. Rolled oats provide a chewy bite that I love.

Can I make these cookies vegan?
Absolutely! Use maple syrup or your favorite plant-based protein powder and ensure your nut butter is made without dairy.

How do I know when they’re done baking?
Look for a golden brown color and a firm texture. They’ll firm up a bit more as they cool.

Can I omit the protein powder?
Yes! Just replace it with an extra half cup of oats for a deliciously chewy cookie.

Final Thoughts

As I wrap up this cozy kitchen adventure, I hope you feel inspired to give these Banana Oatmeal High Protein Breakfast Cookies a whirl! Remember, cooking is all about joy and a sprinkle of love. Grab those ripe bananas, unleash your creativity, and fill your home with warmth and delightful aromas. Happy baking, and may your kitchen always be filled with love and laughter!

With warmth,
Chef Caroline