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. Flavored with just a bit of cinnamon and vanilla, they’re perfect for busy mornings or an afternoon snack. Make a pan in bulk ahead of time for a week of simple, delicious breakfasts!
Why You’re Going to Love These Breakfast Cookies
Quick and Easy: Only a handful of ingredients, with minimal prep, these cookies are a beginner-level baking project and can be done in under 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: The ripe bananas function as both a natural sweetener and a binder for these cookies, introducing flavor and moisture. The riper the bananas, the sweeter and creamier the final product — so don’t be afraid to buy the speckled, older ones!
Rolled Oats: They give the cookies a very hearty, chewy texture. Make sure to use rolled oats, not quick oats, which can create mushy cookies. If you’re seeking gluten-free oats, simply select certified gluten-free oats.
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
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Step-by-Step Instructions:
Step 1: Preheat the Oven
Set oven to 350°F (175°C).
Cover a baking sheet with parchment paper, so it doesn’t get stuck and you can mess up faster.
Step 2: Mash the Bananas
In a mixing bowl with a fork mash the well ripe banana till hulk free and bits of lumps.
Step 3: Combine Ingredients
Add the rolled oats, blueberries, honey or maple syrup (optional for sweetness), vanilla extract, cinnamon, and a pinch of salt to the mashed bananas.
Keep mixing it very well until all parts mixed.
Step 4: Shape the Cookies
Drop blobs of the dough on the prepared baking sheet. Be sure to leave room between each cookie so they’re not sticking while baking.
Use the back of a spoon to slightly flatten each spoonful of dough and shape the cookies.
Step 5: Bake the Cookies
Transfer the baking sheet to the preheated oven and bake for 15 to 17 minutes.
You know they’re done when their edges are golden and their tops look set.
Step 6: Cool the Cookies
And when all the cookies are ready to bake, remove the baking sheet from the oven, and allow the cookies to sit for a minute or five — helping them to set up before moving them.
At that point, gently move the cookies to a cooling rack and allow to cool completely.
Step 7: Serve and Store
Serve the cookies warm for a soft, gooey texture or allow them to cool to room temperature for a classic bite.
Storage: Store in an airtight container at room temperature for several days, or freeze for longer storage!
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 Some Crunch
Want a bit of added texture? Add 2 tablespoons of chopped walnuts, pecans or sunflower seeds. They add a wonderful crunch, but they also take the nutrition up a notch, which makes every bite even more delicious.
Switch Up the Fruit
Feeling adventurous? Instead of the typical fruit, go with something else! Instead of blueberries, use chopped strawberries, raspberries or even diced apples. Use any fruit that’s currently in season — or use whatever you most love!
Spice It Up
Do you want a bit of warmth and depth of flavor? For a warming, spiced version, use a dusting of nutmeg, cardamom or ginger.
For the Chocolate Lovers
Sprinkle on a few dark chocolate chips or cacao nibs to make your breakfast a treat — chocolate makes everything better!
Make It Vegan
Keeping it plant-based? Leave out the honey altogether and use maple syrup or no sweetener at all for a delicious vegan version.
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.