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Easy High Protein Banana Oatmeal Breakfast Cookies

Three oatmeal breakfast cookie stacked on a white plate, featuring visible oats and chocolate chips.
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Make these easy, grab-and-go breakfast cookies using oats and banana for a filling start to your busy morning. This recipe offers a wholesome option perfect for meal prep.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/2 cup peanut butter (creamy or crunchy)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats (use certified gluten-free if needed)
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/2 cup mix-ins (e.g., chocolate chips, chopped nuts, or dried fruit)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed bananas, peanut butter, maple syrup, and vanilla extract. Mix until smooth.
  3. Stir in the cinnamon and salt.
  4. Add the rolled oats and protein powder to the wet ingredients. Mix well until everything is fully incorporated.
  5. Fold in your chosen mix-ins.
  6. Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten the tops slightly with a fork.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, use certified gluten-free rolled oats.
  • You can substitute almond butter for peanut butter if you have a peanut allergy.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
  • These cookies freeze well for longer storage; thaw overnight before eating.

Nutrition

Find it online: https://tastethisplate.com/easy-high-protein-banana-oatmeal-breakfast-cookie/