These Banana Blueberry Oatmeal Breakfast Cookies feature the natural sweetness of overripe bananas mingling with juicy bursts of blueberries for a healthy, on-the-go breakfast idea. Full of rolled oats and making do with just a bit of honey or maple syrup for sweetness, these cookies are wholesome and filling. As flavored with a touch of cinnamon and vanilla, they’re ideal for busy mornings or a mid-day snack. Batch up a pan in advance for a week of easy, tasty breakfasts!
Why You’ll Love These Breakfast Cookies
Quick and Easy: With only a few ingredients and little prep, these cookies are a beginner-level baking project and can be made in less than 30 minutes.
Naturally Sweetened: With ripe bananas and blueberries, there’s no need for added sugars, though a drizzle of honey or maple syrup does nothing but add decadence (if you want it).
Comes packed with nutrients, and can be enjoyed as a breakfast, snack, or as a healthy dessert. Plus, they travel well!
Kid-Approved: A delicious way to sneak some fruit into your child’s diet.
Diet-friendly: These are naturally gluten-free (if you use certified gluten-free oats) and easily vegan.
Key Ingredients:
Bananas: Ripe bananas serve as the natural sweetener and binder in these cookies. The ripest bananas give the fullest flavor and creamy texture.
Rolled Oats: Offer a hearty, chewy base. Rolled oats are best because quick oats will make the cookies too soft. Use certified gluten-free oats, as necessary.
Blueberries: Intensify your flavor with bursts of juice and natural sweetness. Fresh is best, but frozen can be used straight from the freezer to keep excess moisture at bay.
Honey or Maple Syrup: Optional to taste Maple syrup renders the recipe vegan-friendly; honey provides a more floral sweetness.
Vanilla Extract: Bumps up the overall flavor and adds warmth.
Cinnamon: Adds a warm, aromatic spice that complements the bananas and blueberries so well.
Salt: a pinch to offset the sweetness, and boost the flavors.
The full list of ingredients with the amounts and instructions is located in the recipe card at the bottom of the page
Would you like to save this?
Just drop your email here and I'll send it right away!
Step-by-Step Instructions:
Step 1: Preheat the Oven
Set oven to 350°F (175°C).
Cover a baking sheet with parchment paper to prevent anything from sticking and to make a mess faster.
Step 2: Mash the Bananas
In a mixing bowl, mash the ripe banana well with a fork until the mixture is smooth with some lumps.
Step 3: Combine Ingredients
To the mashed bananas, add the rolled oats, blueberries, honey or maple syrup (optional for sweetness), vanilla extract, cinnamon, and a pinch of salt.
Mix it up really well until everything is combined.
Step 4: Shape the Cookies
Spoon blobs of the dough onto the prepared baking sheet. Leave space between each cookie so they don’t stick while they bake.
Using the back of a spoon, flatten each spoonful of dough slightly to shape the cookies.
Step 5: Bake the Cookies
Slip the baking sheet into the preheated oven, and bake for 15-17 minutes.
You know the cookies are done when the edges are golden brown and the tops are set.
Step 6: Cool the Cookies
Pull the baking sheet from the oven and let the cookies cool on it for 5 minutes.
Transfer cookies to a wire rack to cool completely.
Step 7: Serve and Store
The cookies can be served warm or at room temperature.
Leftovers can be stored in an airtight container in the fridge for a week.
Serving Suggestions:
Breakfast Additions: Enjoy with Greek yogurt on the side, a drizzle of nut butter or a smoothie to round out breakfast.
Snacks and Treats: Enjoyed with a mug of tea or a cup of espresso, it makes a delightful afternoon snack.
Kid Vibe: You can make these extra tasty for kids by mixing in some mini chocolate chips or a sprinkle of shredded coconut.
Storage and Meal Prep Tips:
Room Temperature: Store cookies in an airtight container in an even layer, separated by parchment paper to prevent sticking.
Freezer: These cookies freeze wonderfully! Put them in a freezer-safe bag or container, and they’ll last for 3 months.
Reheat: If you want that fresh-baked taste, microwave the cookies for 10–15 seconds.
Variations to Try:
Add Nuts or Seeds
Add 2 tablespoons chopped walnuts, pecans or sunflower seeds for extra crunch and nutrition.
Swap the Fruit
For a seasonal twist, swap in chopped strawberries, raspberries or even diced apples in place of the blueberries.
Spice It Up
Try adding a sprinkle of nutmeg, cardamom, or ginger for a spicier flavor profile.
Chocolate Lovers
Stir in a handful of dark chocolate chips or cacao nibs for a dessert-inspired breakfast treat.
Make It Vegan
Leave out the honey, opting instead for maple syrup or no sweetener, to keep these cookies completely plant based.
Conclusion:
These Banana Blueberry Oatmeal Breakfast Cookies are everything you want in a breakfast treat: quick, easy, healthy and infinitely adaptable. Whether you’re meal-prepping for the week or making a batch for the family, these cookies will be a real winner. Give them a go—you might just find your new favorite ‘breakfast the night before!’
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.