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Banana Blueberry Oatmeal Breakfast Cookies

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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.

Ingredients

Scale
  • 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:

  1. 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:

  1. In a large bowl, mash the bananas until smooth.
  2. Stir in the almond butter, honey (if using), and vanilla extract until well combined.

3. Add the Dry Ingredients:

  1. Add the oats, cinnamon, and salt to the wet mixture. Stir until combined.
  2. Gently fold in the blueberries and any optional nuts or seeds.

4. Shape the Cookies:

  1. 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:

  1. Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
  2. 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.