These Banana Blueberry Oatmeal Breakfast Cookies are a delicious and healthy way to start your day. Packed with oats, ripe bananas, fresh blueberries, and a hint of cinnamon, these cookies are easy to make, naturally sweetened, and perfect for an on-the-go breakfast or snack. They’re soft, chewy, and filled with wholesome ingredients that will keep you satisfied and energized throughout the morning. Whether you’re in a rush or just want a nutritious breakfast option, these cookies are a great choice!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/2 cup almond flour (or all-purpose flour)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, mash the ripe bananas until smooth. Add the honey (or maple syrup), egg, and vanilla extract. Stir until well combined.
Step 3: Add Dry Ingredients
- To the wet ingredients, add the rolled oats, almond flour, ground cinnamon, baking powder, and salt. Mix until everything is well incorporated.
Step 4: Fold in Blueberries
- Gently fold in the fresh blueberries and chopped walnuts or pecans, if using. Be careful not to crush the blueberries.
Step 5: Form Cookies
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
Step 6: Bake
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cook Notes & Tips
- Bananas: Make sure to use ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them beforehand to prevent the dough from becoming too wet.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recipe Variations
- Chocolate Chip Addition: Add 1/4 cup of dark chocolate chips for a touch of sweetness.
- Dried Fruit: Replace blueberries with dried cranberries or raisins for a different flavor.
- Nut-Free Version: Omit the walnuts or pecans if you prefer a nut-free version of these breakfast cookies.
Frequently Asked Questions (FAQs)
Q: Can I make these cookies vegan? A: Yes, you can make these cookies vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg and substituting the honey with maple syrup.
Q: Can I freeze these cookies? A: Absolutely! These cookies freeze well. Store them in a freezer-safe container for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Q: Can I use quick oats instead of rolled oats? A: Yes, you can use quick oats if that’s what you have on hand. The texture will be slightly different, but they will still be delicious.
These Banana Blueberry Oatmeal Breakfast Cookies are a perfect balance of flavor, nutrition, and convenience. Made with wholesome ingredients and naturally sweetened, they make a great grab-and-go breakfast or snack that both kids and adults will love. Soft, chewy, and bursting with fresh blueberries, these cookies are a delightful way to start your day. Try this recipe for a tasty, nutritious treat that will keep you fueled all morning!
