These Banana Blueberry Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day. Packed with natural sweetness from bananas and juicy blueberries, these cookies are soft, chewy, and filled with fiber-rich oats. They are easy to make and perfect for a grab-and-go breakfast or a healthy snack.
Why You’ll Love This Recipe
- Healthy and nutritious – Made with natural ingredients like bananas, oats, and blueberries.
- No refined sugar – The sweetness comes from ripe bananas and optional natural sweeteners.
- Quick and easy – Simple ingredients and minimal prep time make these cookies a breeze to bake.
- Great for meal prep – Bake a batch and have a ready-to-go breakfast for the week.
- Kid-friendly – A fun and healthy treat that kids will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- Rolled oats
- Fresh blueberries
- Honey or maple syrup (optional)
- Cinnamon
- Vanilla extract
- Baking powder
- Egg (or flaxseed egg for a vegan option)
- Almond butter or peanut butter
- Chia seeds (optional for extra nutrition)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Add wet ingredients – Mix in almond butter, vanilla extract, and honey or maple syrup if using. Stir well.
- Combine dry ingredients – Add rolled oats, baking powder, cinnamon, and chia seeds (if using). Mix until well combined.
- Fold in blueberries gently to avoid smashing them.
- Scoop the dough onto the prepared baking sheet, forming small cookie shapes.
- Bake for 12-15 minutes, or until the cookies are golden brown and set.
- Cool on a wire rack before enjoying.
Servings and Timing
- Servings: About 12 cookies
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Make it vegan – Use a flax egg instead of a regular egg.
- Add crunch – Stir in chopped nuts like almonds or walnuts.
- Extra sweetness – Mix in raisins or dark chocolate chips.
- Boost protein – Add a scoop of protein powder or more nut butter.
- Gluten-free option – Use certified gluten-free oats.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months.
- Reheating: Warm in the microwave for 10-15 seconds or let them thaw at room temperature.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
Can I make these cookies without eggs?
Yes, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Are these cookies gluten-free?
If you use certified gluten-free oats, the cookies will be gluten-free.
Can I substitute quick oats for rolled oats?
Yes, but the texture will be slightly softer.
How do I make these cookies crunchier?
Bake them for a few extra minutes until they are golden and crisp on the edges.
Can I add protein powder to the recipe?
Yes, you can add a scoop of protein powder, but you may need to adjust the moisture content.
Do I need to refrigerate these cookies?
Not necessarily, but refrigeration helps them stay fresh longer.
Can I use almond flour instead of oats?
No, almond flour has a different texture and would not provide the right consistency.
What can I use instead of nut butter?
Sunflower seed butter or tahini work well as nut-free alternatives.
Are these cookies good for kids?
Yes! They are naturally sweet, nutritious, and a great snack for kids.
Conclusion
Banana Blueberry Oatmeal Breakfast Cookies are a perfect way to enjoy a healthy, satisfying breakfast or snack. They are easy to make, naturally sweet, and packed with wholesome ingredients. Whether you’re meal prepping for the week or just want a quick and tasty treat, these cookies are a great choice. Try them today and enjoy a nutritious start to your day!
Print
Banana Blueberry Oatmeal Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 cookies
- Category: Breakfast, Snack, Healthy Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Banana Blueberry Oatmeal Breakfast Cookies are a wholesome, naturally sweetened way to start your day. Packed with fiber-rich oats, juicy blueberries, and mashed bananas, these soft and chewy cookies make a perfect grab-and-go breakfast or a healthy snack.
Ingredients
- 2 ripe bananas – Naturally sweetens the cookies and adds moisture
- 1 ½ cups rolled oats – Provides fiber and structure
- ½ cup fresh blueberries – Adds bursts of sweetness
- 1 tablespoon honey or maple syrup (optional) – Enhances natural sweetness
- 1 teaspoon cinnamon – Adds warmth and flavor
- 1 teaspoon vanilla extract – Enhances the taste
- ½ teaspoon baking powder – Helps with texture
- 1 egg (or flax egg for vegan) – Binds the ingredients
- ¼ cup almond butter or peanut butter – Adds protein and richness
- 1 tablespoon chia seeds (optional) – Adds extra fiber and omega-3s
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mash & Mix Wet Ingredients
- In a large bowl, mash the bananas until smooth.
- Stir in almond butter, vanilla extract, and honey or maple syrup (if using).
Step 3: Add Dry Ingredients
- Add rolled oats, baking powder, cinnamon, and chia seeds (if using). Mix until well combined.
Step 4: Fold in Blueberries
- Gently fold in blueberries to avoid smashing them.
Step 5: Shape & Bake
- Scoop the dough onto the prepared baking sheet, forming small cookie shapes.
- Bake for 12-15 minutes, or until the cookies are golden brown and set.
Step 6: Cool & Enjoy
- Let cookies cool on a wire rack before enjoying!
Notes
- Use Ripe Bananas – The riper the bananas, the sweeter the cookies will be, reducing the need for added sweeteners.
- Don’t Overmix – Gently fold in the blueberries to avoid crushing them and making the batter too wet.
- Customize Sweetness – If your bananas aren’t very ripe, add a little honey or maple syrup for extra sweetness.
- For Extra Chewiness – Let the dough rest for 5-10 minutes before baking to allow the oats to absorb moisture.
- Make Them Crunchier – Bake for a few extra minutes until the edges are golden brown.
- Keep Them Moist – Store in an airtight container to maintain softness, especially if kept at room temperature.
- Use Gluten-Free Oats – If you need these cookies to be gluten-free, ensure your oats are certified gluten-free.
- Boost Nutrition – Add chia seeds, flaxseeds, or a scoop of protein powder for extra nutrients.
- Nut-Free Option – Replace nut butter with sunflower seed butter or tahini.
- Best Storage Tip – Freeze individually on a tray before storing in a bag to prevent cookies from sticking together.
Your email address will not be published. Required fields are marked *