Imagine starting your day with cookies. These banana blueberry oatmeal breakfast cookies are perfect for busy mornings. They’re healthy, delicious, and easy to make. Each cookie is packed with oats, bananas, and juicy blueberries. It’s like having a bowl of oatmeal in a portable, hand-held form. If you’re a fan of cookies with a twist, you might also enjoy these Maple Brown Sugar Cookies, which are just as delightful.
Why You’ll Love These Banana Blueberry Oatmeal Breakfast Cookies
These banana blueberry oatmeal breakfast cookies aren’t just good for you—they’re also really tasty. They’re made with simple ingredients you might already have in your kitchen. They’re perfect for meal prepping too. Make a batch, and you’ll have breakfast ready for the week.
- Wholesome Ingredients: These cookies are full of good stuff. Bananas, oats, almond butter, and blueberries give you fiber, healthy fats, and natural sweetness.
- Quick to Make: This recipe needs just one bowl. Everything comes together in about 45 minutes from start to finish. There’s no need to chill the dough or spend time on complicated steps.
- Adaptable: You can switch out ingredients to suit your tastes. No blueberries? Use dried cranberries or chocolate chips instead. And if you love the combination of bananas and chocolate, these Banana Chocolate Chip Cookies might be perfect for you.
How to Make Banana Blueberry Oatmeal Cookies
These banana blueberry oatmeal breakfast cookies are easy to make. Here’s how you do it:
- Mix Everything Together: Start by mashing ripe bananas in a large bowl until smooth. Add almond butter, oats, and your choice of sweetener. Stir until everything is well combined.
- Add the Blueberries: Gently fold in fresh or frozen blueberries. Make sure they’re evenly spread through the dough.
- Shape the Cookies: Scoop out the dough onto a lined baking sheet. Flatten each mound slightly with the back of a spoon. The cookies won’t spread much as they bake.
- Bake: Put them in the oven at a low temperature. This helps them bake evenly without burning. They’ll need about 20 minutes. They should be lightly browned when they’re done.
- Cool and Enjoy: Let the cookies cool completely before you eat them. This helps them firm up.
Tips and Tricks
- Storage: These banana blueberry oatmeal breakfast cookies stay fresh in the fridge for up to a week. You can also freeze them. Just take one out the night before, and it’ll be ready to eat in the morning.
- Banana Substitutes: No bananas? You can use applesauce or pumpkin puree instead. The flavor will change a bit, but the cookies will still be tasty. If you’re into pumpkin flavors, this Pumpkin Pie Cake might be right up your alley.
- Add-Ins and Variations: Feel like experimenting? Add nuts, seeds, or shredded coconut for extra texture. You can also switch out almond butter for peanut butter or sunflower seed butter.
Are These Blueberry Banana Breakfast Cookies Gluten-Free?
Yes, these banana blueberry oatmeal cookies can be gluten-free if you use certified gluten-free oats. This makes them a great option for anyone with gluten sensitivities.
How to Mash Bananas
Bananas are a key ingredient in these banana blueberry oatmeal cookies. Here’s an easy way to mash them. Break your bananas into large pieces and put them in a bowl. Use a fork to mash them until smooth. If you’re making a big batch, you can use a mixer. Just start on low speed and increase as the bananas break down.
Making a Double Batch of Banana Blueberry Oatmeal Cookies
These banana blueberry oatmeal cookies disappear fast. If you want to have enough for the whole week, make a double batch. The dough is easy to work with, so it’s no trouble to make extra. Just follow the same steps and bake on two sheets.
Why These Banana Blueberry Breakfast Cookies Are Great for Breakfast
These banana blueberry oatmeal breakfast cookies are more than just a sweet treat. They’re a complete breakfast. With fiber from the oats, healthy fats from the almond butter, and the natural sweetness from the bananas and blueberries, these cookies give you the energy you need to start your day.
They’re also great for kids. Pack one in a lunchbox, and you’ve got a healthy snack that feels like a treat. Whether you’re in a rush or just want something different for breakfast, these cookies are a great choice.
Possible Ingredient Swaps for Banana and Blueberry Oatmeal Cookies
This recipe is flexible. If you don’t have all the ingredients, you can make swaps without a problem.
- Bananas: If you’re out of bananas, you can use 1 egg and 1/3 cup of applesauce instead. The cookies won’t be as sweet, but they’ll still taste good.
- Sweetener: Instead of honey, you can use maple syrup or brown rice syrup. Both are great vegan options.
- Nuts: If you don’t want nuts, leave them out or use seeds instead. Sunflower seeds or dried cranberries are great alternatives.
- Blueberries: Don’t have blueberries? Use dried fruit or extra nuts. Cranberries or raisins work well in these banana and blueberry oatmeal cookies.
Breakfast doesn’t have to be boring. With these banana blueberry oatmeal breakfast cookies, you can start your day with something delicious and nutritious. They’re easy to make, full of flavor, and perfect for busy mornings. Try them out and see for yourself how good breakfast can be.
Banana Blueberry Oatmeal Breakfast Cookies Recipe
12
servings10
minutes8
minutes82
kcalIngredients
1/2 cup (60 g) whole wheat flour
1/2 cup (40 g) quick oats*
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
1/4 cup (50 g) coconut palm sugar**
2 Tbsp (30 ml) coconut oil, melted
1 tsp vanilla extract
3/4 cup (105 g) blueberries***
Directions
- Preheat Your Oven: Begin by preheating your oven to 350ºF (176ºC). Line a large baking sheet with parchment paper or a non-stick baking mat. This will help prevent sticking and make cleanup easier.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, quick oats, ground cinnamon, baking powder, and salt. This ensures that the baking powder and cinnamon are evenly distributed throughout the flour and oats.
- Combine the Wet Ingredients: In another medium-sized bowl, mix together the mashed banana, coconut palm sugar, melted coconut oil, and vanilla extract. Whisk until well combined and smooth. The banana should be fully mashed to blend seamlessly with the other ingredients.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture. Stir until just combined—be careful not to overmix, as this can make the cookies dense. Gently fold in the blueberries, making sure they’re evenly distributed throughout the dough.
- Shape the Cookies: Using a rounded tablespoon, scoop out the dough and roll it into a ball between your hands. Place the dough balls onto your prepared baking sheet. Gently flatten each ball with your fingers. Since these cookies don’t spread much during baking, shape them to the size and thickness you want them to be.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges start to turn a golden brown. Keep an eye on them to prevent overbaking.
- Cool and Store: Once baked, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. This helps them set and makes them easier to handle. Store the cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.
Notes
- *You can substitute old-fashioned oats for quick oats, but the cookies might turn out a bit chewier.
**If you don’t have coconut palm sugar, brown sugar works well as a substitute.
***For the best results, use fresh blueberries. Frozen blueberries can release too much juice during mixing, which might give your cookies a purple hue.
