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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges turn lightly golden brown.
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