The two ingredient banana oat cookie taken up a notch with the addition of some Pulsin Whey Protein and a date to sweeten them up a lickle bit more and create a bit more chew!
I had never made the infamous banana oat date cookies…perhaps they weren’t around back when I was previously an oat addict. I’m going to say 6 years of eating a grain free diet ish…has led me back to being an oat addict but this time as part of a more balanced diet. Prior to being paleo I was vegan and ate carbs for breakfast, lunch and dinner, most notably from fruit and vegetables, not a whole load of complete protein and my diet definitely lacked in fat.
It took me a long time to get to where I’m at today but finally I’ve found my happy place, a place of balance defined by me and nobody else.
These cookies are a great handy little pre or post workout snack, breakfast on the move or a delightful addition to a smoothie bowl if one is need of an extra dose of carbs and protein in one fell swoop.
Banana Oatmeal Breakfast Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: bake breakfast dessert snack gluten-free sugar-free vegetarian banana oats whey protein
Macros: 1 cookie without mix ins 24C 7P 1F (21 net carbs, 3g fibre)
Ingredients (6 cookies)
- 1 cup mashed ripe banana (approx 2 bananas… 300g)
- 1 cup (90g) rolled oats (rolled rather than instant work better for these)
- 3 tbsp (30g) Pulsin Whey Protein Concentrate
- 1 large pitted Medjool date (20g) blended to a paste; I usually do this in bulk or you can blend them in a high speed blender with the ripe banana
- Pinch or two of cinnamon (optional)
- 1 -2 tbsp chopped roast nuts / chocolate chips or chunks / raisins…
Preheat oven to 180C (350F).
Blend banana and dates together until smooth; in a high speed blender.
Mix with oats, protein and whatever mix ins you like. I like to add a pinch of cinnamon and for this batch I added 1 tbsp (15g) raisins.
You could also add some vanilla extract or powder and pinch of Pink Himalayan rock salt!
Scoop 2 tbsp of the mixture out onto a lined and lightly greased baking tray; use spray oil or a small amount of melted coconut oil to grease the baking paper.
Shape the cookies with your finger tips.
Repeat to create 6 larger or 12 small cookies.
Bake in the preheated oven for 15 minutes. Remove and allow to cool on the tray for 10 minutes. I prefer the texture when they’re fresh. They are also awesome crumbled on top of a smoothie bowl.