These Banana Blueberry Oatmeal Breakfast Cookies combine the natural sweetness of ripe bananas with bursts of juicy blueberries for a nutritious, grab-and-go breakfast option. Packed with rolled oats and lightly sweetened with honey or maple syrup, these cookies are both wholesome and satisfying. Flavored with a hint of cinnamon and vanilla, they’re perfect for busy mornings or a mid-day snack. Make a batch ahead of time for a week of convenient, delicious mornings!
Why You’ll Love These Breakfast Cookies
Quick and Easy: With just a handful of ingredients and minimal prep, these cookies are beginner-friendly and ready in under 30 minutes.
Naturally Sweetened: Thanks to the ripe bananas and blueberries, you can skip added sugars, though a touch of honey or maple syrup adds optional indulgence.
Versatile and Portable: Perfect for breakfast, snacks, or as a guilt-free dessert. Plus, they travel well!
Kid-Approved: A fun way to sneak some fruit into your child’s diet.
Diet-Friendly: These cookies are naturally gluten-free (if using certified gluten-free oats) and can easily be made vegan.
Key Ingredients:
Bananas: Ripe bananas act as the natural sweetener and binder for these cookies. Choose bananas with brown spots for the best flavor and texture.
Rolled Oats: Provide a hearty, chewy base. Rolled oats work best, as quick oats can make the cookies too soft. Use certified gluten-free oats if needed.
Blueberries: Add bursts of natural sweetness and juiciness. Fresh is ideal, but frozen can be used straight from the freezer to prevent excess moisture.
Honey or Maple Syrup: Optional for added sweetness. Maple syrup makes the recipe vegan-friendly, while honey offers a more floral sweetness.
Vanilla Extract: Enhances the overall flavor and adds a touch of warmth.
Cinnamon: Brings a cozy, aromatic spice that pairs perfectly with the bananas and blueberries.
Salt: Just a pinch to balance the sweetness and elevate the flavors.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mash the Bananas
In a large bowl, use a fork to mash the ripe bananas until they are smooth with minimal lumps.
Step 3: Combine Ingredients
Add rolled oats, blueberries, honey or maple syrup (optional for sweetness), vanilla extract, cinnamon, and a pinch of salt to the mashed bananas.
Stir the mixture thoroughly until all ingredients are well combined.
Step 4: Shape the Cookies
Drop spoonfuls of the dough onto the prepared baking sheet. Space each cookie apart to prevent them from sticking during baking.
Flatten each spoonful slightly with the back of a spoon to shape the cookies.
Step 5: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 15-17 minutes.
The cookies are done when the edges are golden brown and the tops are set.
Step 6: Cool the Cookies
Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes.
Transfer the cookies to a wire rack to cool completely.
Step 7: Serve and Store
Serve the cookies warm or at room temperature.
Store leftovers in an airtight container for up to a week.
Serving Suggestions:
Breakfast Pairings: Serve with a side of Greek yogurt, a drizzle of nut butter, or a smoothie for a complete breakfast.
Snacks and Treats: Pair with a cup of tea or coffee for a delightful afternoon pick-me-up.
Kid-Friendly: Add a small handful of mini chocolate chips or a sprinkle of shredded coconut to make these cookies extra appealing for kids.
Storage and Meal Prep Tips:
Room Temperature: Store cookies in an airtight container with parchment paper between layers to prevent sticking.
Freezing: These cookies freeze beautifully! Place them in a freezer-safe bag or container, and they’ll keep for up to 3 months.
Reheating: Warm the cookies in a microwave for 10–15 seconds to enjoy that fresh-baked taste.
Variations to Try:
Add Nuts or Seeds
Stir in 2 tablespoons of chopped walnuts, pecans, or sunflower seeds for added crunch and nutrition.
Swap the Fruit
Use chopped strawberries, raspberries, or even diced apples instead of blueberries for a seasonal twist.
Spice It Up
Add a pinch of nutmeg, cardamom, or ginger for a spiced flavor profile.
Chocolate Lovers
Mix in a handful of dark chocolate chips or cacao nibs for a dessert-inspired breakfast treat.
Make It Vegan
Skip the honey and stick with maple syrup or no added sweetener to keep these cookies fully plant-based.
Conclusion:
These Banana Blueberry Oatmeal Breakfast Cookies are everything you could want in a breakfast treat: quick, easy, healthy, and endlessly customizable. Whether you’re meal-prepping for the week or whipping up a batch for the family, these cookies are bound to be a hit. Try them today—you might just find your new favorite breakfast!
Banana Blueberry Oatmeal Breakfast Cookies: A Healthy Start to Your Day
Ingredients
- 2 ripe bananas mashed
- 1 cup rolled oats
- 1/2 cup blueberries
- 1/4 cup honey or maple syrup optional, for sweetness
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large bowl, use a fork to mash the ripe bananas until they are smooth with minimal lumps.
- Add rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt to the mashed bananas. Stir the mixture thoroughly until all ingredients are well combined.
- Drop spoonfuls of the dough onto the prepared baking sheet. Space each cookie apart to prevent them from sticking during baking. Flatten each spoonful slightly with the back of a spoon to shape the cookies.
- Place the baking sheet in the preheated oven and bake for 15-17 minutes. The cookies are done when the edges are golden brown and the tops are set.
- Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Transfer the cookies to a wire rack to cool completely.
- Serve the cookies warm or at room temperature. Store leftovers in an airtight container for up to a week.