Banana Blueberry Oatmeal Breakfast Cookies Recipe

If you are looking for a wholesome, delicious, and convenient way to start your mornings, then this Banana Blueberry Oatmeal Breakfast Cookies Recipe is exactly what you need. These cookies combine naturally sweet ripe bananas, juicy bursts of blueberries, and hearty oats to create a soft, chewy treat that’s packed with flavor and nutrition. Perfect for busy weekdays or a quick snack, this recipe brings together simple ingredients to craft a nourishing breakfast that feels indulgent but is surprisingly good for you.

Ingredients You’ll Need

Getting these cookies just right means starting with a few simple but essential ingredients. Each component plays a unique role, from the moisture and sweetness of bananas to the chewy texture of oats and the fresh pop of blueberries, resulting in a balanced and tasty cookie.

• 2 ripe bananas, mashed: Naturally sweet and moist, ripe bananas bind the ingredients and add flavor.
• 1 ½ cups old-fashioned rolled oats: Provide that hearty chew and act as the cookie’s healthy base.
• ½ cup almond butter or peanut butter: Adds creaminess, protein, and a subtle nutty flavor.
• ¼ cup honey or maple syrup: A touch of natural sweetness that complements the fruit.
• 1 teaspoon vanilla extract: Enhances the overall aroma and flavor depth.
• ½ teaspoon cinnamon: Gives a warm, comforting spice note.
• ¼ teaspoon salt: Balances the sweetness and boosts all the flavors.
• ½ teaspoon baking powder: Helps the cookies rise just enough for softness and lightness.
• ½ cup fresh or frozen blueberries: Adds juicy bursts of freshness and beautiful color.
• ¼ cup chopped walnuts or almonds (optional): For crunch and added nutrition if you like a little texture contrast.

How to Make Banana Blueberry Oatmeal Breakfast Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and clean-up is a breeze. This step sets the stage for perfect cookies every time.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine your mashed bananas, almond butter, honey, and vanilla extract. Stir these together until they become a smooth, creamy mixture that smells incredible. This wet blend infuses the cookies with moisture and natural sweetness.

Step 3: Add the Dry Ingredients

Next, stir in the oats, cinnamon, salt, and baking powder. Mix until everything is evenly distributed, and the dough starts to come together. The oats give the cookies their classic texture, and the spices wake up the flavors beautifully.

Step 4: Fold in Blueberries and Nuts

Gently fold in the blueberries and, if you’re using them, the chopped walnuts or almonds. Be careful not to overmix as this can flatten the blueberries or crush the nuts too much. These add delightful bursts of flavor and texture that make each bite interesting.

Step 5: Scoop and Shape

Use about 2 tablespoons of the dough per cookie. Place them spaced out on the prepared baking sheet. Flatten each slightly with the back of a spoon to ensure even baking and a lovely cookie shape.

Step 6: Bake and Cool

Bake your cookies for 12 to 15 minutes until the edges turn a light golden color. Once done, let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling helps the cookies set so they’ll hold their shape without falling apart.

How to Serve Banana Blueberry Oatmeal Breakfast Cookies Recipe

Garnishes

Try sprinkling a few fresh blueberries or a light dusting of cinnamon on top of your cookies before serving to make them look as inviting as they taste. A drizzle of almond butter or a thin spread of yogurt can also elevate the experience.

Side Dishes

These cookies are delicious on their own, but pairing them with a glass of cold almond milk, a cup of hot coffee, or a refreshing green smoothie creates a well-rounded breakfast or snack. They balance perfectly with fresh fruits or a dollop of nut butter on the side.

Creative Ways to Present

Pack these Banana Blueberry Oatmeal Breakfast Cookies Recipe treats in a lunchbox for a grab-and-go delight or stack them with layers of yogurt and fruit to create oatmeal cookie parfaits. You can even crumble them over ice cream or smoothie bowls for extra flavor and crunch.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They stay soft and chewy for up to four days, perfect if you want to enjoy several breakfasts or snacks throughout the week.

Freezing

These cookies freeze beautifully, making them a great option for meal prep. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They will keep for up to three months without losing their texture or flavor.

Reheating

When you’re ready to enjoy a frozen cookie, simply thaw at room temperature or pop it in the microwave for 20 to 30 seconds. Reheating brings back that freshly baked warmth and softness as if you just made them.

FAQs

Can I use frozen blueberries in the Banana Blueberry Oatmeal Breakfast Cookies Recipe?

Absolutely! Frozen blueberries work just as well as fresh ones. Just fold them in gently to avoid breaking up the berries and adding too much extra moisture.

Are these cookies suitable for people with dietary restrictions?

Yes, this recipe is gluten-free, dairy-free, and vegetarian. Just be sure to use certified gluten-free oats if you have gluten intolerance, and choose your nut butter accordingly.

Can I substitute the almond butter with another nut or seed butter?

Definitely! Peanut butter, cashew butter, or sunflower seed butter will all work nicely and bring their own unique flavors to the cookies.

How sweet are these cookies without added sugar?

Thanks to the ripe bananas and honey or maple syrup, these cookies have a gentle, natural sweetness that’s satisfying but not overly sugary—perfect for a healthy start to your morning.

Can I add other mix-ins like chocolate chips or seeds?

Of course! Dairy-free chocolate chips, chia seeds, or flaxseeds can be stirred in before baking to add extra nutrition and variety to your Banana Blueberry Oatmeal Breakfast Cookies Recipe.

Final Thoughts

This Banana Blueberry Oatmeal Breakfast Cookies Recipe is a true game-changer for busy mornings and healthy snacking alike. Its simplicity, wholesome ingredients, and incredible flavor make it a recipe you’ll want to keep coming back to. Give it a try, and trust me, these cookies will quickly become your new favorite go-to breakfast treat.

Banana Blueberry Oatmeal Breakfast Cookies Recipe

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3.9 from 82 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free, Vegetarian

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Description

These Banana Blueberry Oatmeal Breakfast Cookies are a wholesome and delicious grab-and-go option perfect for busy mornings. Made with ripe bananas, oats, almond butter, and sweetened naturally with honey or maple syrup, they deliver a soft, chewy texture packed with nutritious blueberries and optional nuts for added crunch. Gluten-free, dairy-free, and vegetarian, these cookies make a guilt-free treat or snack that the whole family will love.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 ripe bananas, mashed
• ½ cup almond butter or peanut butter
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups old-fashioned rolled oats
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ teaspoon baking powder

Add-ins

• ½ cup fresh or frozen blueberries
• ¼ cup chopped walnuts or almonds (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, almond butter, honey, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and smooth.
3. Add Dry Ingredients: Add the rolled oats, cinnamon, salt, and baking powder into the wet mixture. Stir gently until the mixture forms a cohesive dough.
4. Fold in Blueberries and Nuts: Carefully fold in the blueberries and chopped nuts, if using, making sure they are evenly distributed without breaking the berries too much.
5. Shape Cookies: Using a spoon or cookie scoop, place about 2 tablespoons of dough onto the prepared baking sheet per cookie. Flatten each cookie slightly with the back of a spoon to help them bake evenly.
6. Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges turn lightly golden brown.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and makes them easier to handle.

Notes

• The cookies have a soft, chewy texture which makes them ideal for a quick breakfast or snack on the go.
• For a variation, substitute dairy-free chocolate chips for blueberries to add a sweeter twist.
• Add chia seeds or flaxseeds for an extra boost of nutrition.
• Store the cookies in an airtight container at room temperature for up to 4 days or freeze them for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American