If you have been searching for a wholesome, delicious, and energizing way to start your mornings, this Banana Blueberry Oatmeal Breakfast Cookies Recipe is your new best friend. These cookies bring together the natural sweetness of ripe bananas and juicy blueberries with the satisfying chew of oats, creating a perfect balance of flavors and textures that feels like a warm hug in every bite. Easy to whip up and packed with nourishing ingredients, they’re not only a treat for your taste buds but also a fantastic option for meal prep or on-the-go breakfasts that keep you fueled and happy.
Ingredients You’ll Need
The magic of these Banana Blueberry Oatmeal Breakfast Cookies Recipe lies in the simplicity and quality of its ingredients. Each component lends something special—whether it’s moisture, flavor, texture, or a nutritional boost—making the final cookies utterly irresistible.
- 2 ripe bananas (mashed): Naturally sweet and soft, they bind everything together without the need for extra sugar.
- 1 1/2 cups old-fashioned rolled oats: The heart of the cookies, providing chewiness and fiber.
- 1/2 cup almond butter or peanut butter: Adds creamy richness and a subtle nutty depth.
- 1/4 cup honey or maple syrup: A natural sweetener that enhances the fruit flavors.
- 1/2 teaspoon vanilla extract: Brings warmth and a hint of floral sweetness.
- 1/2 teaspoon cinnamon: Offers a cozy spice note that complements the bananas perfectly.
- 1/4 teaspoon salt: Balances the sweetness and brings out all the flavors.
- 1/2 teaspoon baking powder: Lightens the texture just enough for a tender bite.
- 1/2 cup fresh or frozen blueberries: Bursts of juicy freshness that brighten every bite.
- Optional: 1/4 cup chopped nuts or seeds: Adds crunch and an extra layer of nutrition.
- 2 tablespoons ground flaxseed or chia seeds: Boosts fiber and omega-3 fatty acids for a wholesome edge.
How to Make Banana Blueberry Oatmeal Breakfast Cookies Recipe
Step 1: Prep the 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 bake evenly. This simple first step sets you up for success with perfectly baked cookies that slide right off the tray.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the ripe bananas until smooth, then add almond butter, honey, and vanilla extract. Stir these together until you have a creamy, well-blended mixture. This wet base is what gives the cookies that heavenly moist texture and natural sweetness without any refined sugar.
Step 3: Combine the Dry Ingredients
Next, stir in the rolled oats, cinnamon, salt, baking powder, and your chosen ground flaxseed or chia seeds if you’re using them. These dry ingredients add structure and a delightful chewiness, while the spices awaken your senses and create warmth throughout the cookies.
Step 4: Gently Fold in Blueberries and Optional Add-Ins
Carefully fold fresh or frozen blueberries into the cookie dough, making sure not to smash them—those juicy pockets are the highlight of this recipe. If you love a bit of crunch or extra nutrition, sprinkle in chopped nuts or seeds at this stage.
Step 5: Shape and Bake
Using about two tablespoons of dough per cookie, scoop and place them onto your prepared baking sheet. Flatten each slightly with the back of a spoon so they bake evenly. Pop the tray in the oven and bake for 12 to 15 minutes, or until the edges turn a delicate golden color and the centers are set but still tender.
Step 6: Cool and Enjoy
Let your Banana Blueberry Oatmeal Breakfast Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This cooling time helps them firm up just enough to hold their shape while remaining soft and chewy inside.
How to Serve Banana Blueberry Oatmeal Breakfast Cookies Recipe
Garnishes
While these cookies are fantastic as they are, you can take them up a notch with some thoughtful garnishes. A light drizzle of almond butter, a sprinkle of chia seeds, or a few extra fresh blueberries on top add visual appeal and an extra flavor boost.
Side Dishes
Pair these cookies with a side of Greek yogurt or a smoothie for a well-rounded breakfast. A cup of herbal tea or freshly brewed coffee also complements their fruity, nutty flavor beautifully, making breakfast something you genuinely look forward to.
Creative Ways to Present
If you want to impress your family or guests, serve these cookies stacked with a layer of cream cheese and blueberry compote between them. You could even crumble them over oatmeal or ice cream for a delightful crunchy topping that’s both healthy and delicious.
Make Ahead and Storage
Storing Leftovers
These Banana Blueberry Oatmeal Breakfast Cookies keep beautifully at room temperature for up to two days when sealed in an airtight container. For longer freshness, store them in the refrigerator where they can stay moist and tasty for up to a week.
Freezing
If you want to batch-make these cookies, they freeze wonderfully. Simply place them in a freezer-safe bag or container, separated by parchment paper to avoid sticking. When stored this way, your cookies will stay fresh for up to 3 months — perfect for busy mornings ahead.
Reheating
To enjoy a freshly baked taste, reheat the cookies in a toaster oven or microwave for 15-20 seconds. This gentle warmth brings back their softness and lets the flavors bloom, making each bite as delightful as the first time you made them.
FAQs
Can I use dried blueberries instead of fresh or frozen?
Absolutely! Using dried blueberries will reduce the moisture content slightly, resulting in a chewier cookie. Just keep in mind that dried fruit is sweeter, so you may want to adjust the sweetener if preferred.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free rolled oats, this Banana Blueberry Oatmeal Breakfast Cookies Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
Can I substitute almond butter with another nut butter?
Definitely! Peanut butter or sunflower seed butter work well too and will give the cookies a slightly different but equally delicious twist.
How can I make these cookies vegan?
Simply swap honey for maple syrup or agave nectar to keep the recipe 100% vegan without sacrificing sweetness or flavor.
What’s the best way to add extra fiber?
Incorporating ground flaxseed or chia seeds as listed is perfect. They blend seamlessly into the batter, offering an easy fiber boost without changing the taste much.
Final Thoughts
There is something truly special about these Banana Blueberry Oatmeal Breakfast Cookies Recipe that makes breakfast feel like a treat rather than a chore. With their natural sweetness, wholesome ingredients, and vibrant bursts of fruit, they quickly become a kitchen favorite that’s easy to prepare and enjoy every day. Give this recipe a try and discover how deliciously simple healthy mornings can be!
Print
Banana Blueberry Oatmeal Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
These Banana Blueberry Oatmeal Breakfast Cookies are a wholesome, naturally sweetened treat perfect for a quick and nutritious start to your day. Made with ripe bananas, rolled oats, almond butter, and fresh blueberries, they offer a delightful blend of flavors and textures, ideal for meal prep and on-the-go breakfasts.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons ground flaxseed or chia seeds (optional)
Add-ins
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped nuts or seeds (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the mashed ripe bananas, almond butter, honey (or maple syrup), and vanilla extract. Stir until the mixture becomes smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats, cinnamon, salt, baking powder, and ground flaxseed or chia seeds if using. Mix thoroughly to evenly distribute all the dry ingredients throughout the batter.
- Fold in Blueberries and Nuts: Gently fold the fresh or frozen blueberries into the mixture, along with the optional chopped nuts or seeds, ensuring they are evenly incorporated without crushing the berries.
- Form Cookies: Scoop approximately 2 tablespoons of the dough per cookie onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon to help them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookie edges turn lightly golden and the centers are set.
- 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 the cookies firm up and prevents them from breaking.
Notes
- These cookies are naturally sweetened and perfect for meal prepping quick breakfasts or snacks.
- Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week to maintain freshness.
- For less moisture and a different texture, try using dried blueberries instead of fresh or frozen.
- Optional add-ins like nuts or seeds can enhance texture and nutritional value.
