This Dietitian’s Raspberry Chocolate Breakfast Cookie Recipe Is Packed With Plant-Based Protein and Fiber

Of course, we’ve all heard that oatmeal is the epitome of a hearty, versatile, and super nutrient-dense breakfast dish. For starters, fiber is basically its middle name—oats are loaded with tons of it, helping to keep your gut health and digestion in check. Plus, they’re a powerful source of plant-based protein, antioxidants, plus vitamins and minerals (including iron, zinc, selenium, and magnesium). Honestly, the list goes on and on.

That being said, I’ll be the first to admit that I struggle to get excited over a bowl oatmeal unless it’s loaded with cinnamon, apples, and *tons* of brown sugar and/or maple syrup. Which kind of, sort of, consistently sends me straight into a post-sugar-high energy crash by the time my 10am meeting rolls around. If you also fancy yourself a ~texturally sensitive type~ that can easily get thrown off by the look and feel of anything bland and mushy, oatmeal might not be your number one pick.

However, that’s not to say that we can never enjoy oatmeal ever again. Fortunately, we’ve discovered a brilliant way to transform this wholesome ingredient into a palatable, chewy raspberry chocolate breakfast cookie using our beloved air fryer. Trust: This protein- and fiber-packed cookie makes eating dessert for breakfast not only acceptable, but totally nutritious, too.

Why this raspberry chocolate breakfast cookie recipe makes for such a delicious, well-balanced breakfast

First of all, who doesn’t love a delicious grab-and-go breakfast that you can bake in your air fryer? But aside from their great taste and texture, rest assured that this healthy cookie recipe from registered dietitian Nicole Addison, RD, the recipe developer and blogger behind Nourished by Nic, serves as a super well-balanced morning meal. (It was developed by a dietitian after all!)

Much like a bowl of oatmeal, Addison’s breakfast cookie recipe stars oats as the main ingredient, which means they’re packed with fiber, protein, and antioxidants. (Each cookie has a half cup of oats, which contains roughly six grams of protein and nine grams of fiber per serving.) For even more protein—and naturally sweet, nutty flavor—Addison adds a scoop of her favorite protein powder, mashed banana, and a tablespoon of creamy peanut butter to each one.

The tasty mix-ins, like cinnamon and raspberries, used in this cookie recipe are also rich in polyphenols, anti-inflammatory plant compounds that can help boost your heart health and reduce your risk of cognitive decline due to aging. And of course, any breakfast cookie wouldn’t be complete without a few chocolate chips, which also contain antioxidants and anti-inflammatory benefits. You’ll just want to choose a chocolate with 70 percent cacao or higher. “When looking at any of the health benefits related to chocolate, it is specifically the cocoa in chocolate that is linked to positive outcomes—the higher the percentage of cocoa, the more active compounds that are present to provide health benefits,” registered dietitian Melissa Rifkin, MS, RD, CDN, previously told Well+Good.

Also, feel free to customize these cookies to your heart’s content: Swap out the berries for your favorite fruit that’s in season, like peaches or pears. You can stir in other delicious, nutrient-dense ingredients like chia seeds, roasted walnuts, or shredded coconut, too.

Air fryer raspberry chocolate breakfast cookie recipe

Yields 1 serving

Ingredients1/2 cup oats (quick, minute, or rolled)1/2 of one medium banana mashed1 tsp baking powder1/2 scoop protein powder (optional)1 Tbsp melted coconut oil1 Tbsp milkSprinkle of cinnamonSmall handful of chocolate chipsSmall handful of raspberries

1. Preheat the air fryer to 360°F (or preheat the oven to 350°F).

2. Mix all ingredients except for the chocolate chips and raspberries in a small bowl.

3. Form batter into a round ball and press into a cookie shape in the basket of the prepared air fryer (spray lightly with cooking spray) or on a prepared cookie sheet.

4. Add chocolate chips and raspberries on top and gently press them into the top of the cookie.

5. Air fry for about 10 minutes (or bake in the oven for 15 minutes).

We just can’t get enough of oats around here, TBH: