Ultimate Healthy Grab-and-Go Breakfast Cookies with Oats, Banana, and Protein
I’m Alex, and I’m happy you found this recipe. These ultimate healthy breakfast cookies are perfect for meal prep and give you sustained energy for busy mornings. They are chewy, naturally sweetened, and packed with oats and protein.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 18 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 1 cup protein powder (vanilla or unflavored)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large ripe bananas, mashed well
- 1/2 cup natural peanut butter (or almond butter)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup mix-ins (e.g., mini chocolate chips, chopped walnuts, or dried blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the rolled oats, protein powder, baking soda, salt, and cinnamon.
- In a separate, medium bowl, mash the ripe bananas until smooth. Stir in the peanut butter, maple syrup, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix everything together until just combined. Do not overmix.
- Fold in your chosen mix-ins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops slightly with the back of a spoon.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown. They will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results and a chewy texture, make sure your bananas are very ripe.
- These are excellent for freezer friendly breakfast storage; freeze cooled cookies in an airtight container for up to 3 months.
- If you need a gluten free breakfast cookies option, use certified gluten-free rolled oats.
- You can substitute the maple syrup with honey if you are not keeping this recipe strictly vegan.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7
- Sodium: 110
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
- Cholesterol: 0
Find it online: https://www.purecookingjoy.com/breakfast-cookies/