These Banana Blueberry Oatmeal Breakfast Cookies are a healthy and delicious way to kick-start your morning. Packed with the natural sweetness of bananas, the tartness of blueberries, and the heartiness of oats, these cookies are perfect for a grab-and-go breakfast or snack. They’re easy to make, wholesome, and irresistibly tasty!
Why You’ll Love This Recipe
- Healthy and nutritious: Made with simple, wholesome ingredients and free from refined sugars.
- Quick and easy: Ready in less than 30 minutes with minimal effort.
- Perfect for meal prep: These cookies store well, making them ideal for busy mornings.
- Customizable: Add your favorite mix-ins like nuts, seeds, or chocolate chips.
- Kid-approved: A fun and nutritious treat for kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- Rolled oats
- Fresh or frozen blueberries
- Honey or maple syrup (optional, for added sweetness)
- Vanilla extract
- Ground cinnamon
- Baking powder
- Salt
Directions
- Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash bananas: In a large bowl, mash the ripe bananas until smooth.
- Combine ingredients: Add rolled oats, honey (if using), vanilla extract, ground cinnamon, baking powder, and salt to the mashed bananas. Mix well to form a dough.
- Fold in blueberries: Gently fold in the blueberries, being careful not to crush them.
- Shape cookies: Scoop spoonfuls of the dough onto the prepared baking sheet and flatten slightly with the back of the spoon.
- Bake: Bake for 15–18 minutes or until the cookies are golden and set.
- Cool and enjoy: Allow the cookies to cool on a wire rack before serving.
Servings and Timing
- Servings: 12 cookies
- Prep time: 10 minutes
- Cook time: 15–18 minutes
- Total time: 25–30 minutes
Variations
- Nutty boost: Add chopped walnuts, almonds, or pecans for extra crunch and protein.
- Seed mix-ins: Incorporate chia seeds, flaxseeds, or sunflower seeds for added nutrients.
- Chocolate lover’s twist: Sprinkle in some dark chocolate chips for a hint of indulgence.
- Dried fruit: Swap blueberries with dried cranberries, raisins, or chopped dried apricots.
- Gluten-free option: Use certified gluten-free oats to make this recipe gluten-free.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezer: Freeze the cookies in a single layer before transferring them to a freezer-safe bag. They’ll last up to 3 months. Thaw at room temperature before eating.
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries work well. Don’t thaw them before adding to the dough to prevent excess moisture.
2. Can I make these cookies vegan?
Yes, substitute honey with maple syrup or agave, and ensure your oats are vegan-certified.
3. Are these cookies gluten-free?
They can be made gluten-free by using certified gluten-free oats.
4. How do I keep the blueberries from bursting?
Gently fold the blueberries into the dough to minimize bursting during mixing and baking.
5. Can I substitute the bananas?
Applesauce or mashed sweet potatoes can be used as a substitute, though the flavor will change slightly.
6. Can I add protein powder to these cookies?
Yes, you can add a scoop of your favorite protein powder. Adjust the liquid or banana quantity if needed.
7. Can I double the recipe?
Absolutely! Double all the ingredients, but ensure you have enough baking trays or bake in batches.
8. Are these cookies good for kids?
Yes, they’re a healthy and kid-friendly snack or breakfast option.
9. Can I make these without sweeteners?
Yes, the bananas and blueberries provide natural sweetness. Skip the honey or maple syrup if desired.
10. How do I keep the cookies moist?
Ensure the bananas are ripe, as their moisture and sweetness are key to the recipe.
Conclusion
Banana Blueberry Oatmeal Breakfast Cookies are a wholesome, satisfying, and easy-to-make option for a quick breakfast or snack. With their soft texture, natural sweetness, and burst of blueberries, they’re sure to become a family favorite. Try this recipe today and enjoy a nutritious treat that’s as convenient as it is delicious!
PrintBanana Blueberry Oatmeal Breakfast Cookies
These Banana Blueberry Oatmeal Breakfast Cookies are soft, chewy, and naturally sweetened with bananas and blueberries. Perfect for a grab-and-go breakfast or a healthy snack, they’re packed with wholesome oats, juicy blueberries, and a hint of cinnamon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned oats
- 1/4 cup almond butter (or peanut butter)
- 2 tbsp honey or maple syrup (optional, for added sweetness)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped nuts or seeds (optional, e.g., walnuts, almonds, or sunflower seeds)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Wet Ingredients:
- In a large bowl, mash the bananas until smooth.
- Stir in the almond butter, honey (if using), and vanilla extract until well combined.
3. Add the Dry Ingredients:
- Add the oats, cinnamon, and salt to the wet mixture. Stir until combined.
- Gently fold in the blueberries and any optional nuts or seeds.
4. Shape the Cookies:
- Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheet. Flatten slightly with the back of the spoon.
5. Bake:
- Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Serve:
- Enjoy warm or at room temperature. These cookies pair well with a cup of coffee or tea!
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months for a longer shelf life.
- Customizations: Add dark chocolate chips, shredded coconut, or dried fruit for variety.
- Gluten-Free: Ensure your oats are certified gluten-free if needed.