These Banana Oatmeal Breakfast Cookies are packed with protein and fibre. All you need are 4 ingredients and you can freeze them for later!
Ingredients and substitutions
- Quick oats – rolled oats would work but will result in a chewier cookie.
- Sunflower butter – peanut butter or almond butter would also be good in this recipe.
- Bananas – unsweetened applesauce is the best substitute for bananas.
- Egg – make a flax egg by combining one tablespoon of ground flax seeds with three tablespoons of water then refrigerate for 15 minutes.
How to make breakfast cookies
- Mash the bananas.
- Add in sunflower butter and eggs.
- Mix in the oatmeal.
- Stir in any toppings.
- Bake for 18-20 minutes.
- Freeze for later or serve fresh!
Using applesauce instead of bananas
Unsweetened applesauce is a great substitute in baking, especially when it replaces fat (such as butter or bananas) and/or refined sugar.
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You can replace 1 banana with 1/2 cup of applesauce, but avoid using more than 1 cup total applesauce in a recipe. Doing this will make your baked goods very dense and too wet. As a result, they may not set up during baking.
To make this banana oatmeal cookie recipe vegan, you can replace one egg with 1/4 cup of applesauce. But again, avoid using more than 1 cup of applesauce for the entire recipe, regardless of what you're using it as a replacement for.
TIP: If you do use 1 full cup of applesauce and you want to give the oatmeal cookies a lighter texture, add 1/2 teaspoon of baking powder to the recipe.
Frequently Asked Questions
Obviously, you shouldn't chow down on a box of Oreos for breakfast – but this recipe is a great way to stay healthy while still enjoying your favourite snack in the morning.
Yes! These breakfast cookies are super healthy and are packed with protein and fibre. Since there are only four ingredients, there aren’t any of the additives you’d find in store-bought cookies. Just make sure you don’t go overboard when it comes to the toppings or your breakfast can quickly rack up the calories.
These breakfast cookies are already pretty high in protein, but if you want to boost the protein content, add in some whey protein powder, collagen powder or chia seeds.
As much as I love add-ins, it’s important not to go overboard with them. Using more than 1 cup of them will make the cookies too difficult to bake properly and add more calories. Some of my favourite add-ins include chocolate chips, hemp hearts, wheat germ, seeds, dried fruit and even a bit of M&Ms.
Storing breakfast cookies
These cookies are best when eaten fresh. However, if you store them in an airtight container or Ziploc bag, they will stay tasty for up to a week. They’re the perfect thing to grab on the way out the door!
You can either store them at room temperature or in the refrigerator. Refrigeration is best, especially if you live in a warm climate.
Freezing this recipe
Fortunately, these breakfast cookies are also very freezer-friendly! This makes them perfect for easy meal prep. You can freeze them in an airtight freezer-safe container for up to 4 months.
They thaw out pretty quickly at room temperature – just take them out of the freezer, keep them in the container on your kitchen counter overnight and they’ll be ready to eat in the morning.
More healthy breakfast recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing leftover cookies.
- Order some hemp hearts online.
- Order some sunflower butter online.
Banana Oatmeal Breakfast Cookies {High Protein}
Ingredients
- 2 cups quick oats
- 1 cup sunflower butter or peanut or almond butter
- 3 bananas, mashed
- 2 eggs
Add-in ideas (add no more than 1 cup total)
- chocolate chips
- hemp hearts
- pumpkin seeds
- dried fruit
- shredded coconut
Instructions
- Preheat oven to 350 F. Mash bananas in a large bowl, then mix with sunflower butter and eggs. Mix in oatmeal until well combined, then any add-ins of choice.
- Add batter by a large spoonful to a parchment-lined baking sheet, then bake for 18-20 minutes until browned.
- Let cookies cool for 5-10 minutes before enjoying. Cookies can be frozen up to 3 months. Enjoy!
LJ says
Wow. I just made these and I love them. Thank you!
Taylor Stinson says
I’m so happy you enjoyed!
Adrienne W. says
Delicious! I just made a batch of 18 thick cookies, and they are so filling! I added chocolate chips and chia seeds, and they are delightful! Not too sweet, and a great, guilt-free breakfast idea!
Taylor Stinson says
I’m so happy you enjoyed!! Thanks so much for leaving your review, Adrienne 🙂
Dana A says
I love these.. They are so easy to make and so versatile! I used Lilly’s semi-sweet chocolate chips to get the WW points down even further since they are sugar free and didn’t use any dried fruit and used pecans and they are the bomb! THANK YOU!!! Lovin’ you fight about now! 😘
Taylor Stinson says
I’m so happy you enjoyed, Dana!