When it comes to healthy breakfast choices, I’m all about finding delicious ways to kickstart my day, and these banana oatmeal high protein breakfast cookies are my go-to! They’re not just cookies; they’re filled with wholesome ingredients that keep me energized and satisfied until lunchtime. I remember the first time I whipped these up on a busy morning—I was running late, and instead of skipping breakfast, I grabbed a couple of these gems and felt like I was indulging in a treat while still being healthy. The combination of ripe bananas and rolled oats creates a chewy texture that’s just irresistible. Trust me, once you try these cookies, they’ll become a regular in your breakfast rotation! Plus, they’re super easy to make, so let’s dive right into the recipe!
Ingredients List
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup protein powder (your favorite flavor)
- 1/4 cup almond butter (or your preferred nut butter)
- 1/4 cup honey (adjust to taste)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (optional, but oh-so-delicious!)
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is essential because it ensures that your cookies bake evenly and develop that lovely, golden-brown color. Trust me, it makes a difference!
Mash the Bananas
Next, grab those ripe bananas and mash them up in a bowl until they’re smooth and creamy. You can use a fork for this—it’s super easy and satisfying! The bananas not only provide natural sweetness but also help bind the ingredients together, giving your cookies that perfect chewy texture.
Combine Ingredients
Now it’s time to mix everything together! In the same bowl with your mashed bananas, add the rolled oats, protein powder, almond butter, honey, cinnamon, and salt. Mix all the ingredients until they’re well combined. You want the mixture to be sticky yet hold together nicely. If you’re adding in those dark chocolate chips, this is the moment to fold them in gently!
Prepare the Baking Sheet
Line a baking sheet with parchment paper—this is key! The parchment prevents the cookies from sticking, making cleanup a breeze. Plus, it helps them bake evenly. Scoop spoonfuls of your delicious dough onto the prepared sheet, spacing them a couple of inches apart.
Bake the Cookies
Pop the baking sheet into your preheated oven and bake for about 12-15 minutes. You’ll know they’re ready when the edges are golden brown and the tops look set. Keep an eye on them because every oven is a little different!
Cooling Process
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling is crucial because it allows the cookies to firm up a bit, making them easier to handle. Plus, you’ll get to enjoy that heavenly aroma wafting through your kitchen!
Nutritional Information
As with any recipe, the nutritional information can vary based on the specific ingredients and brands you choose. So, keep in mind that these values are estimates, not precise figures. Each cookie is packed with goodness, and here’s a rough breakdown of the nutrition per cookie:
- Calories: 120
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 5g
- Protein: 5g
- Sodium: 50mg
- Cholesterol: 0mg
Feel free to adjust the ingredients according to your dietary needs, and these cookies will still be a fantastic, nutritious way to start your day!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy mornings!
- Packed with protein to keep you full and energized.
- Made with wholesome ingredients, so you can feel good about indulging.
- Customizable with your favorite mix-ins, like nuts or dried fruit.
- Deliciously chewy and naturally sweetened with bananas and honey.
Tips for Success
To ensure your banana oatmeal high protein breakfast cookies turn out perfectly every time, I’ve got a few handy tips! First, make sure your bananas are really ripe—this means more natural sweetness and easier mashing. Don’t hesitate to tweak the sweetness to your liking; if you prefer a sweeter cookie, add a bit more honey. Also, if your dough feels too dry, a splash of almond milk can help bring it all together without compromising the texture.
When it comes to baking, keep an eye on your cookies as they near the end of the baking time—ovens can vary, and you don’t want them to overbake! Finally, let them cool completely on a wire rack; this helps maintain that chewy texture. With these tips in your back pocket, you’ll be a cookie pro in no time!
Variations
- Nut Butter Swap: Feel free to swap almond butter with peanut butter or cashew butter for a different flavor profile. Each nut butter brings its own delicious twist!
- Add Some Crunch: Toss in a handful of chopped nuts like walnuts or pecans for added texture and healthy fats. They not only taste great but also give a satisfying crunch!
- Fruit Explosion: Mix in some dried fruits like cranberries or raisins for a burst of sweetness and extra fiber. You can also add fresh berries for a fruity twist!
- Spice It Up: Experiment with spices like nutmeg or ginger to elevate the flavor even more. A pinch of vanilla extract would also add a lovely aroma!
- Protein Boost: Want to amp up the protein even more? Consider adding a scoop of your favorite nut or seed butter along with the protein powder for a supercharged breakfast cookie!
Storage & Reheating Instructions
To keep your banana oatmeal high protein breakfast cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, they freeze beautifully! Just wrap each cookie tightly in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to indulge, simply thaw them overnight in the fridge or pop them in the microwave for about 10-15 seconds for a quick warm-up. This will bring back that delightful chewy texture and make them taste like they just came out of the oven! Enjoy your cookies anytime you need a healthy treat on the go!
FAQ Section
Can I use a different type of protein powder?
Absolutely! You can use any flavor or type of protein powder you like, whether it’s whey, plant-based, or something else. Just keep in mind that flavors like chocolate or vanilla can add a nice twist to your cookies!
What if I don’t have almond butter?
No worries at all! You can easily swap almond butter for peanut butter, cashew butter, or even sunflower seed butter if you want a nut-free option. Each one will give your cookies its own unique flavor!
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, these banana oatmeal high protein breakfast cookies can be gluten-free! Just check the label on your oats to be sure.
How do I know when the cookies are done baking?
You’ll know the cookies are ready when the edges are golden brown, and the tops look set. If they’re still too soft in the center, give them a minute or two more, but be careful not to overbake!
Can I make these cookies vegan?
Yes! To make these cookies vegan, simply replace the honey with maple syrup or agave nectar, and make sure the protein powder you use is plant-based. They’ll still be just as delicious!
Banana Oatmeal High Protein Breakfast Cookies: 5 Reasons to Love
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Healthy banana oatmeal high protein breakfast cookies.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup almond butter
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mash the bananas until smooth.
- Add rolled oats, protein powder, almond butter, honey, cinnamon, and salt. Mix well.
- If desired, fold in dark chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust sweetness by adding more or less honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: banana oatmeal high protein breakfast cookies
