Breakfast cookies are like the superhero of morning meals! They’re quick, easy, and oh-so-delicious, making them perfect for those busy mornings when you need a nutritious boost. My favorite version is these banana oatmeal high protein breakfast cookies. Trust me, they’re a game-changer! Packed with ripe bananas, wholesome oats, and a healthy dose of protein, they really kickstart my day. Plus, they satisfy my sweet tooth without the guilt. I love whipping up a batch on a Sunday and having them ready to go throughout the week. They’re not just tasty; they’re a nourishing way to fuel your day ahead!
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
How to Prepare Banana Oatmeal High Protein Breakfast Cookies
Making these banana oatmeal high protein breakfast cookies is a breeze! I love how simple the steps are, and you’ll be enjoying these delicious treats in no time. Let’s get started!
Step-by-Step Instructions
- First thing’s first, preheat your oven to 350°F (175°C). This will ensure your cookies bake evenly and turn out perfectly.
- In a medium bowl, mash the 2 ripe bananas until they’re nice and smooth. I like to use a fork for this, but you can totally use a potato masher if you have one handy!
- Once your bananas are mashed, add in 1 cup of rolled oats, 1/2 cup of protein powder, 1/4 cup of almond butter, 1/4 cup of honey or maple syrup, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Now, mix everything together until it’s all well combined. It should be a thick and sticky dough.
- If you’re feeling a bit indulgent, fold in 1/2 cup of chocolate chips at this point. Who can resist a little chocolate, right?
- Next, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. I usually aim for about 2 tablespoons per cookie, giving them a little space to spread out.
- Pop them in the oven and bake for 12-15 minutes or until they’re golden brown. Keep an eye on them towards the end to avoid overbaking!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle!
Why You’ll Love This Recipe
- Nutritious: These cookies are packed with wholesome ingredients like bananas and oats, making them a great way to fuel your day.
- Quick to make: With just a few simple steps, you can whip up a batch in no time—perfect for busy mornings!
- High in protein: The addition of protein powder gives these cookies a satisfying boost, keeping you full and energized.
- Customizable: Feel free to swap in your favorite nut or seed butter, or add different mix-ins like nuts or dried fruit for a personal touch.
- Great for meal prep: Bake a batch ahead of time and grab one on your way out the door for a nutritious breakfast on the go.
Tips for Success
Want to make sure your banana oatmeal high protein breakfast cookies turn out perfectly? I’ve got you covered with some pro tips that I swear by!
- Choose ripe bananas: The riper your bananas, the sweeter and more flavorful your cookies will be. Look for those with lots of brown spots—trust me, they’re the best!
- Protein powder matters: Different protein powders can affect the texture of your cookies. I recommend using a whey or plant-based powder that you enjoy on its own, as it’ll enhance the flavor.
- Don’t skip the parchment paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze. Nobody likes scrubbing baked-on cookies!
- Watch your baking time: Every oven is a little different, so keep an eye on your cookies as they bake. They’re ready when they’re golden brown and firm to the touch, usually around 12-15 minutes.
- Storing your cookies: These cookies are best stored in an airtight container at room temperature for up to a week. If you want to keep them longer, pop them in the freezer—just make sure to separate them with parchment paper to prevent sticking!
Following these tips will help you achieve cookie perfection every time. Happy baking!
Nutritional Information
These banana oatmeal high protein breakfast cookies are not only delicious but also a nutritious way to kickstart your day! Here’s the estimated nutritional breakdown per cookie:
- Calories: 120
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 5g
- Protein: 5g
- Sodium: 50mg
- Cholesterol: 0mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you choose to use. If you swap out almond butter for peanut butter or use a different type of protein powder, the numbers might change a bit, but they’ll still be a wholesome treat!
FAQ Section
Can I use a different type of protein powder?
Absolutely! You can use any protein powder you like, whether it’s whey, casein, or a plant-based option. Just keep in mind that different powders can change the texture slightly, so choose one that you enjoy!
How do I store these cookies?
Store your banana oatmeal high protein breakfast cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them—just make sure to separate them with parchment paper to prevent sticking!
Can I make these cookies vegan?
Yes, you can easily make these cookies vegan! Just substitute the honey with maple syrup and use a plant-based protein powder. You can also replace the almond butter with your choice of nut or seed butter.
What can I substitute for almond butter?
If almond butter isn’t your thing or you have a nut allergy, feel free to swap it out for peanut butter, sunflower seed butter, or even tahini. Each will add its unique flavor while keeping the cookies delicious!
How long can I freeze these cookies?
You can freeze these cookies for up to three months. Just wrap each cookie tightly in plastic wrap or place them in a freezer-safe bag. When you’re ready to enjoy them, simply thaw them in the fridge or at room temperature, and they’ll be good to go!
Storage & Reheating Instructions
Storing your banana oatmeal high protein breakfast cookies is super easy and will keep them fresh for whenever you’re ready to enjoy them! After they’ve cooled completely, place them in an airtight container. They’ll stay delicious at room temperature for up to one week. I like to stack them with a piece of parchment paper in between to prevent them from sticking together.
If you want to keep them longer, you can freeze these cookies! Just wrap each cookie individually in plastic wrap or place them in a freezer-safe bag, making sure to remove as much air as possible. They’ll last for about three months in the freezer. When you’re ready to indulge, just take out a cookie and let it thaw at room temperature or pop it in the microwave for about 10-15 seconds. This will warm them up nicely and give you that fresh-baked feel!
Whether you’re enjoying them fresh or reheated, these cookies are perfect for a quick breakfast or snack anytime. Happy munching!
Z nadrukami
Banana Oatmeal High Protein Breakfast Cookies You’ll Adore
- Całkowity Czas: 25 minutes
- Ustępować: 12 cookies 1x
- Dieta: Wegańskie
Opis
These banana oatmeal high protein breakfast cookies are a nutritious and delicious way to start your day.
Składniki
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mash the bananas until smooth.
- Add oats, protein powder, almond butter, honey, cinnamon, and salt to the bowl.
- Mix the ingredients until well combined.
- If using, fold in the chocolate chips.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Uwagi
- Store cookies in an airtight container for up to one week.
- These cookies freeze well for longer storage.
- Substitute almond butter with any nut or seed butter of your choice.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 15 minutes
- Kategoria: Breakfast
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 5g
- Sód: 50mg
- Kwasy: 4g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 18g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 0mg
Słowa kluczowe: banana oatmeal high protein breakfast cookies
