Banana and Oat Breakfast Cookies
Caryn Robbins
Caryn Robbins
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137 Calories
18 g Carbs
7 g Protein
4 g Fat
Total Time
12 servings

These banana and oat "cookies" are a great way to start your day or when on the go!


  • 3 medium (7" to 7-7/8" long) banana
  • 2 cup old-fashioned oats
  • ΒΌ cup natural peanut butter
  • 2 scoop signature 100% Whey Isolate, Chocolate
  • 2 tsp honey

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  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium sized mixing bowl, mash the three bananas with a fork. Add peanut butter and with a whisk or an electric mixer, beat for a few minutes until smooth.
  3. Add oats and protein powder and mix well, then add honey and stir. Optional add-ins: chocolate chips, nuts, chia seeds
  4. Drop by rounded spoonful onto a nonstick cookie sheet. Place in oven and bake for about 8-13 minutes or until firm.
  5. Remove and let cool for a few minutes before removing from the baking sheet with a spatula.
  6. Store these in the refrigerator to keep them fresh, and enjoy for up to one week after baking!

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