Banana Blueberry Oatmeal Breakfast Cookies Recipe
If you’re looking for a wholesome twist on your morning routine, these Banana Blueberry Oatmeal Breakfast Cookies will be your new go-to. Imagine a cookie that’s soft, chewy, naturally sweet, and loaded with juicy blueberries and hearty oats—perfect for busy mornings, post-workout fuel, or just a cozy treat with your favorite mug of coffee. Even better, this recipe comes together in a flash with ingredients you probably have in your kitchen already, making it easy to whip up a batch any day of the week!
Ingredients You’ll Need
What I absolutely adore about these cookies is just how simple—yet thoughtfully balanced—each ingredient is. Every item adds its own bit of magic, whether it’s sweetness, chewiness, or that irresistible pop of blueberry. Here’s what you’ll need, along with tips on why each one counts so much in these Banana Blueberry Oatmeal Breakfast Cookies.
- Bananas: Use extra-ripe bananas for the best natural sweetness and moisture—the riper, the better!
- Rolled oats: They give the cookies hearty texture and whole-grain goodness for lasting energy.
- Quick oats: Help hold everything together and deliver a pleasantly soft chew in each bite.
- Almond butter or peanut butter: Adds healthy fats, nutty flavor, and helps bind all the ingredients.
- Honey or maple syrup: Natural sweetness to complement the fruit without overpowering it.
- Vanilla extract: Just a teaspoon lifts the flavor and rounds out the cookie with a warm note.
- Cinnamon: Gives gentle spice, which pairs beautifully with banana and blueberry.
- Salt: Balances sweetness and brings all the flavors into focus.
- Baking powder: Ensures your cookies puff up ever so slightly for a soft, satisfying bite.
- Blueberries: Fresh or frozen, they add bursts of juicy flavor and vibrant color.
- Chopped walnuts or almonds (optional): For extra crunch and a boost of healthy fats—highly recommended!
How to Make Banana Blueberry Oatmeal Breakfast Cookies
Step 1: Prep Your Baking Sheet
To get started, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and save you a bit of cleanup later. It’s a little thing that makes all the difference in how your cookies bake and release from the pan.
Step 2: Mix Wet Ingredients
In a large mixing bowl, blend the mashed bananas, almond (or peanut) butter, honey (or maple syrup), and vanilla extract. Take an extra minute here to mix until smooth—this is where all your moisture and sweetness come from, so you want it well combined for even flavor in every cookie.
Step 3: Stir in Dry Ingredients
Add the rolled oats, quick oats, cinnamon, salt, and baking powder to your bowl. Stir until the mixture comes together smoothly, ensuring there aren’t any dry pockets. The oats will soak up the banana mixture, giving you that chewy, hearty texture Banana Blueberry Oatmeal Breakfast Cookies are famous for.
Step 4: Add Blueberries and Nuts
Gently fold in the blueberries (straight from the freezer if you’re using frozen!) and the nuts if you’re including them. Try not to overmix at this stage to prevent crushing the blueberries—those gorgeous pops of color are part of the charm.
Step 5: Shape and Bake
Let the mixture sit for about 5 minutes to thicken up a bit, making it easier to handle. Scoop heaping tablespoons onto your prepared tray and gently flatten each cookie into a round with the back of your spoon. Bake for 13–15 minutes, just until the edges are golden and the centers are set. Your kitchen will smell heavenly!
Step 6: Cool and Enjoy
Once baked, allow your Banana Blueberry Oatmeal Breakfast Cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps them firm up so they hold together perfectly for breakfast on the go—or a quick snack whenever the craving strikes.
How to Serve Banana Blueberry Oatmeal Breakfast Cookies
Garnishes
For extra flair, try a light dusting of cinnamon over the warm cookies or a drizzle of nut butter across the top. A few extra blueberries or nuts scattered on the platter make them look bakery-worthy.
Side Dishes
Pair these cookies with a creamy Greek yogurt parfait or a fresh fruit salad for a breakfast spread that feels special but takes just minutes to pull together. They also go wonderfully with a smoothie or hot tea for a filling, balanced meal.
Creative Ways to Present
Stack them in a jar tied with ribbon for a grab-and-go breakfast, or serve them in a rustic basket lined with a cloth napkin for brunch gatherings. These Banana Blueberry Oatmeal Breakfast Cookies are just as lovely packed in lunch boxes or arranged on a cake stand for a breakfast buffet.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, these cookies keep well in an airtight container in the fridge for up to five days. Their soft, chewy texture holds up perfectly, making them ideal for grabbing on your way out the door all week long.
Freezing
If you like to prep ahead, Banana Blueberry Oatmeal Breakfast Cookies freeze beautifully. Stack them with parchment between layers in a freezer-safe bag or container, and they’ll be good for up to three months. Just thaw them at room temperature or give them a quick warm-up before serving.
Reheating
Pop a cookie in the microwave for 10–15 seconds for that fresh-from-the-oven warmth, or place them in a low oven (about 300°F) for a few minutes to re-crisp the edges. This little step makes the berries taste like they’ve just burst!
FAQs
Can I use all rolled oats instead of quick oats?
You can! The cookies will be slightly chewier and heartier in texture, but they’ll bake up just fine. If you prefer a softer cookie, try to stick to the blend of rolled and quick oats.
What’s the best way to keep blueberries from bleeding?
Using frozen blueberries straight from the freezer helps prevent them from staining the batter. Just fold them in gently and get them onto the tray quickly for the freshest look and taste.
Are these cookies suitable for kids?
Absolutely! Banana Blueberry Oatmeal Breakfast Cookies are naturally sweetened, soft, and perfect for little hands. Plus, since they’re nut butter-based, they’re both satisfying and packed with real ingredients you can feel good about serving.
Can I make these vegan?
Yes, you can easily make these cookies vegan by using maple syrup instead of honey and sticking to a plant-based nut butter. Every other ingredient is already plant-friendly!
Do I have to include the nuts?
Nope—the nuts add lovely crunch and healthy fats, but if you or your family have allergies, just leave them out. The cookies will still be full of wholesome flavor and texture.
Final Thoughts
I just know you’ll fall for the wholesome charm and easy sweetness of these Banana Blueberry Oatmeal Breakfast Cookies! They’re every bit as delicious as they sound, and once you’ve tried them, you’ll want to keep a batch on hand all the time. Give them a go and start your morning with a cookie that’s pure joy in every bite!
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Banana Blueberry Oatmeal Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian, Gluten-Free
Description
These Banana Blueberry Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like oats, bananas, blueberries, and nuts, these cookies are perfect for a quick breakfast or snack on the go.
Ingredients
Ingredients:
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- ½ cup quick oats
- ¼ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fresh or frozen blueberries
- ¼ cup chopped walnuts or almonds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, mix the mashed bananas, almond butter, honey, and vanilla extract until smooth.
- Add dry ingredients: Stir in the rolled oats, quick oats, cinnamon, salt, and baking powder until fully combined.
- Combine blueberries and nuts: Gently fold in the blueberries and chopped nuts if using. Let the mixture sit for 5 minutes to firm up slightly.
- Bake: Scoop heaping tablespoons of the mixture onto the prepared baking sheet and flatten slightly into rounds. Bake for 13–15 minutes, or until the edges are lightly golden and the centers are set.
- Cool and enjoy: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use frozen blueberries straight from the freezer to prevent bleeding.
- These cookies store well in the fridge for up to 5 days or can be frozen for longer storage.
- Great for meal prep or an on-the-go breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
