Protein Breakfast Cookie

We’ve all heard it – breakfast is the most important meal of the day. But sometimes I’m lucky if I have matching shoes on, much less a complete breakfast! I know I’m not the only one, because there is an entire line of breakfast “to-go” foods, everything from bars to shakes. But have you read the ingredients on them? Some of them I can’t even pronounce.

For a long time, I really didn’t understand labels. I was really just worried about the calories and thought that was the most important thing. However, after a little education, I quickly became more knowledgeable about what all those numbers mean and started being “that person” in the grocery store aisle reading and comparing EVERY label before making a decision. Yes my grocery trips take a little longer, but Dave and I feel it’s worth it.

I was feeling a little creative for this recipe – maybe taking a little inspiration from Carolyn Ketchum’s Gluten-Free Banana Chocolate Chip Breakfast Cake. The basics are banana, oats and coconut oil, after that you can add whatever you want to suite your taste.


Three ingredients are all that's needed to make this power-packed breakfast.

2 older bananas (just to help mash easier)

1 cup oats

2 tablespoons Kelapo Coconut Oil


1 scoop protein powder

1/2 cup chocolate chips


  1. Heat oven to 350 degrees.
  2. Blend all ingredients together in a big bowl until well combined.
  3. Lightly spray Kelapo Coconut Oil Non-Stick Spray on baking sheet. Scoop a tablespoon of the mixture, evenly spaced out. I got about a dozen cookies out of the ingredients.
  4. Bake for 15-20 minutes until golden brown.

I put my cookies in an air-tight container in the fridge and took two out every morning. If you want, you can pop them in the microwave for 15-20 seconds, or you can eat them as-is. I hope you enjoy this easy recipe as much as I did!

Want more breakfast ideas? Try our Simple Scrambled Eggs or Homemade Whole Wheat Waffles.


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