If you’re seeking the perfect morning treat that’s both wholesome and downright delicious, this Banana Blueberry Oatmeal Breakfast Cookies Recipe is an absolute game-changer. Imagine soft, chewy cookies bursting with sweet banana and juicy blueberries, enhanced by hearty oats and a touch of cinnamon. These cookies not only satisfy your sweet tooth but also pack a nutritious punch, making them ideal for busy mornings or a quick, energizing snack. Easy to whip up and made from natural ingredients, they quickly become a staple in your breakfast rotation.
Ingredients You’ll Need
This Banana Blueberry Oatmeal Breakfast Cookies Recipe calls for simple pantry essentials that come together to create an irresistible texture and flavor. Each ingredient plays a crucial role, from the natural sweetness of ripe bananas to the wholesome chew of rolled oats, bringing harmony to every bite.
- Ripe bananas: Naturally sweet and moist, they bind the cookies while adding a rich banana flavor.
- Old-fashioned rolled oats: Provide a hearty texture and keep the cookies chewy and satisfying.
- Almond butter or peanut butter: Adds creaminess and a subtle nutty depth to each cookie.
- Honey or maple syrup: Offers a gentle sweetness and helps with browning.
- Vanilla extract: Elevates the overall flavor with its warm and aromatic notes.
- Cinnamon: Brings a cozy, spicy hint that complements the fruit beautifully.
- Salt: Enhances all the flavors, balancing sweetness.
- Baking powder: Gives the cookies a slight lift and lightness.
- Fresh or frozen blueberries: Bursts of juicy, tart flavor that elevate the freshness.
- Chopped nuts or seeds (optional): Adds crunch and an extra layer of texture.
- Ground flaxseed or chia seeds (optional): Boosts fiber and omega-3s for an added health kick.
How to Make Banana Blueberry Oatmeal Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mash and Mix the Wet Ingredients
In a large bowl, mash the ripe bananas until perfectly smooth – no lumps! Then, stir in your choice of nut butter, honey or maple syrup, and vanilla extract until everything is well combined into a luscious, sweet base.
Step 3: Add the Dry Ingredients
Now it’s time to add the rolled oats, cinnamon, salt, and baking powder, along with any optional extras like flaxseed or nuts. Mix everything thoroughly so each bite is packed with flavor and texture.
Step 4: Fold in the Blueberries
Gently fold in the fresh or frozen blueberries without breaking them up too much. This step is key to having juicy, delightful pockets of fruit in every cookie.
Step 5: Shape and Bake
Scoop about 2 tablespoons of dough per cookie onto your prepared baking sheet, flattening each slightly with the back of a spoon. Bake for 12 to 15 minutes until edges are just turning golden and the cookies feel set to the touch. Let them cool on the pan briefly before transferring them to a wire rack to finish cooling.
How to Serve Banana Blueberry Oatmeal Breakfast Cookies Recipe
Garnishes
Sprinkle a little flaxseed or chia seeds on top right after baking for a rustic look and nutritional boost, or add a light dusting of cinnamon to bring out the warm spices in the cookies.
Side Dishes
Pair these cookies with a fresh fruit salad or a dollop of Greek yogurt for a balanced breakfast that covers all the food groups while keeping things simple and quick.
Creative Ways to Present
Try stacking the Banana Blueberry Oatmeal Breakfast Cookies Recipe with layers of nut butter and sliced bananas for a fun breakfast cookie sandwich. Or crumble them over your morning smoothie bowl for an added crunchy surprise!
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to two days to keep them soft and fresh. For longer storage, refrigeration will extend their shelf life up to a week.
Freezing
If you want to prepare ahead, these cookies freeze beautifully. Simply arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container for up to three months.
Reheating
To enjoy a warm cookie, reheat them in the oven at 300°F (150°C) for 5–7 minutes, or warm gently in the microwave for about 15 seconds. This revives their fresh-from-the-oven goodness in no time.
FAQs
Can I use frozen blueberries in the Banana Blueberry Oatmeal Breakfast Cookies Recipe?
Yes, frozen blueberries work perfectly without thawing first. They help keep the cookies moist and provide bursts of flavor, just be gentle when folding them in to avoid too much color bleed.
Are these cookies gluten-free?
They can be! Use certified gluten-free rolled oats to ensure the recipe is safe for those with gluten sensitivities or celiac disease.
Can I substitute the nut butter?
Absolutely! Almond, peanut, or even sunflower seed butter make excellent choices depending on your taste preferences or dietary restrictions.
How long do these cookies keep fresh?
At room temperature, they remain soft and tasty for up to two days, and refrigeration extends freshness to about a week.
What if I want a vegan version of this recipe?
Simply swap the honey for maple syrup to keep these Banana Blueberry Oatmeal Breakfast Cookies Recipe vegan-friendly without sacrificing sweetness or moisture.
Final Thoughts
Whipping up this Banana Blueberry Oatmeal Breakfast Cookies Recipe is like giving yourself a warm, nourishing hug first thing in the morning. They’re simple, wholesome, and downright addictive once you try them. Whether you’re rushing out the door or looking for a wholesome snack, these cookies are the perfect companion. Don’t wait to bake a batch and discover your new go-to breakfast favorite!
Print
Banana Blueberry Oatmeal Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 10–12 cookies 1x
- Diet: Gluten Free
Description
Delicious and healthy Banana Blueberry Oatmeal Breakfast Cookies that are soft, chewy, and naturally sweetened. Made with wholesome ingredients like bananas, oats, nut butter, and blueberries, these cookies are perfect for a quick breakfast or a nutritious snack. They are gluten-free (when using certified oats), dairy-free, and vegetarian-friendly, making them suitable for a variety of dietary preferences.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed
- 1 cup old-fashioned rolled oats
- ½ 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 (if using frozen, do not thaw)
Optional Add-Ins
- ¼ cup chopped nuts or seeds
- 2 tablespoons ground flaxseed or chia seeds
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the almond or peanut butter, honey or maple syrup, and vanilla extract until the mixture is well combined and smooth.
- Add Dry Ingredients: Add the rolled oats, cinnamon, salt, baking powder, and any optional add-ins such as flaxseed or chopped nuts. Mix thoroughly to evenly distribute all ingredients.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries carefully to keep them from breaking apart.
- Shape Cookies: Scoop about 2 tablespoons of the cookie dough per cookie onto the prepared baking sheet. Slightly flatten each cookie with the back of a spoon to promote even baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookies are lightly golden and the cookies appear set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies are best enjoyed fresh for optimal softness and flavor.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Using certified gluten-free oats ensures the recipe is safe for gluten-sensitive individuals.
- You can substitute nut butter and sweeteners to suit your dietary preferences.
- Frozen blueberries can be used directly without thawing to prevent the dough from becoming too watery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
