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Easy High Protein Oatmeal Banana Breakfast Cookies

Three hearty, golden-brown oatmeal breakfast cookie stacked on a small, light-colored plate.
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Make these easy, chewy oatmeal banana breakfast cookies for a quick, grab-and-go morning meal. They are packed with wholesome ingredients for sustained energy.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/2 cup peanut butter (natural style recommended)
  • 1/4 cup maple syrup or honey (adjust to taste)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour or oat flour
  • 1 scoop vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (e.g., chocolate chips, dried fruit, or nuts)

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, egg, and vanilla extract. Mix until smooth.
  3. In a separate medium bowl, whisk together the rolled oats, flour, protein powder, baking powder, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
  5. Fold in your chosen mix-ins.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between them. Flatten slightly with the back of a spoon.
  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.
  • These cookies store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
  • For a lower sugar breakfast cookie, reduce the maple syrup by one tablespoon and omit chocolate chips.
  • These are excellent for meal prep breakfast snacks.

Nutrition

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