If you’re always looking for the kind of breakfast that feels like a treat but is secretly nourishing, you’re in for a real delight with Banana Blueberry Oatmeal Breakfast Cookies. These are cozy, soft, and bursting with juicy blueberries — perfect for busy mornings, leisurely brunches, or even a wholesome snack. With no refined sugar and a base of ripe bananas and hearty oats, these cookies are the ultimate make-ahead breakfast that everyone (kids included!) will adore.
Ingredients You’ll Need
There’s nothing complicated about the ingredients for Banana Blueberry Oatmeal Breakfast Cookies. Each one has a role to play, from upping the flavor and keeping the cookies tender, to adding pops of color and subtle crunch. Here’s what you’ll need, with a few hints to help you get the very best results:
- Ripe bananas: The riper, the sweeter! They bind everything together and keep your cookies naturally sweet and moist.
- Rolled oats: Classic oats give these cookies their chewy, hearty structure — make sure to use old-fashioned, not quick oats, for the best texture.
- Almond flour: Lends richness and a soft crumb, plus a hint of nutty flavor; oat or whole wheat flour work in a pinch.
- Fresh or frozen blueberries: Sweet, juicy bursts that make every bite a mini celebration; no need to thaw if you’re using frozen berries!
- Maple syrup: Adds gentle sweetness and that unmistakable warm flavor, balancing the tang from the berries.
- Unsweetened applesauce: Boosts moisture and replaces the need for butter or oil while keeping the cookies soft.
- Chopped walnuts (optional): For a satisfying crunch and nutty undertones — sprinkle them on top or fold right in.
- Cinnamon: Just enough to bring cozy spice and warmth.
- Vanilla extract: Elevates the overall flavor and ties all the sweet elements together.
- Baking soda: Helps with a gentle lift, ensuring the cookies don’t turn out dense.
- Salt: Just a pinch to round out all the sweet notes and keep the flavors balanced.
How to Make Banana Blueberry Oatmeal Breakfast Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup a breeze and keep the cookies from sticking. This simple prep step ensures your Banana Blueberry Oatmeal Breakfast Cookies bake evenly and slide right off the pan.
Step 2: Mash the Bananas
Peel your ripe bananas and place them in a large bowl. Use a fork or potato masher to crush them until completely smooth and lump-free. The banana base adds natural sweetness and lovely moisture to these breakfast cookies.
Step 3: Mix the Wet and Dry Ingredients
Add the rolled oats, almond flour, maple syrup, applesauce, cinnamon, vanilla extract, baking soda, and salt to the bowl with your mashed bananas. Stir everything together until well combined, making sure the oats and flour are fully incorporated for an even texture.
Step 4: Fold in Blueberries and Walnuts
Gently fold in the blueberries and walnuts (if using). Be careful not to crush the berries too much, especially if you’re using fresh ones. If you’ve got frozen blueberries, remember not to thaw them — just toss them right in to keep extra juice from making the cookies too soft.
Step 5: Portion and Shape the Cookies
Using a tablespoon, scoop out portions of dough and drop them onto your prepared baking sheet, about an inch apart. Flatten each cookie slightly with the back of your spoon for that classic “breakfast cookie” shape — they won’t spread much in the oven, so give them a hand.
Step 6: Bake Until Golden
Bake the cookies for 15 to 18 minutes, or until the edges are golden brown and the centers look set. Let them cool on the baking sheet for about 5 minutes before moving to a wire rack. This little rest helps them firm up to the perfect texture without drying out.
How to Serve Banana Blueberry Oatmeal Breakfast Cookies
Garnishes
Serve these breakfast cookies warm, with an extra scatter of fresh blueberries or a dusting of cinnamon on top. For a pretty touch, drizzle a little more maple syrup or a dollop of yogurt to make them feel like a bakery treat right at home.
Side Dishes
Pair Banana Blueberry Oatmeal Breakfast Cookies with a creamy smoothie or some Greek yogurt for extra protein. A hot coffee or herbal tea on the side rounds out a perfect, nourishing breakfast spread that hits all the right notes — sweet, fruity, and filling.
Creative Ways to Present
Stack a few cookies in a glass jar for a grab-and-go breakfast, tuck them into lunchboxes as a wholesome treat, or even set up a “cookie breakfast bar” with nut butters, jams, and extra fruit for everyone to customize their own plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Banana Blueberry Oatmeal Breakfast Cookies in an airtight container. They’ll stay fresh at room temperature for up to 3 days or in the fridge for up to a week — perfect for prepping ahead and grabbing anytime you need a quick bite.
Freezing
To freeze, lay the cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top bag or airtight container. They’ll keep well for up to 2 months and defrost beautifully at room temp or in the microwave.
Reheating
If you like your cookies warm, a quick zap in the microwave (about 10–15 seconds per cookie) or a few minutes in a low oven brings them right back to life — as soft, tender, and inviting as the day they were baked.
FAQs
Can I make Banana Blueberry Oatmeal Breakfast Cookies gluten-free?
Absolutely! Just be sure to use certified gluten-free rolled oats and swap the almond flour for gluten-free oat flour. The texture and flavor will still be fantastic.
How do I prevent cookies from turning out too soft or mushy?
Measure your bananas and applesauce carefully, and don’t overmix once the blueberries are added. If you use extra-large bananas or thawed berries, you might want to add a tablespoon more oat or almond flour to compensate for extra moisture.
Can I use different fruits or add-ins?
Definitely! Try chopped strawberries, raspberries, or even dried cranberries instead of blueberries. Pumpkin seeds, pecans, or a sprinkle of dark chocolate chips also make delicious additions for new flavor twists.
Are these cookies sweet enough for kids?
Most kiddos adore them thanks to the ripe bananas and maple syrup, but if your family likes things sweeter, feel free to bump up the maple syrup by a tablespoon or add a few mini chocolate chips.
What’s the best way to pack Banana Blueberry Oatmeal Breakfast Cookies for on-the-go?
Once fully cooled, wrap cookies individually in parchment or pop them into snack-size containers. They hold up well in lunchboxes, backpacks, or gym bags for a satisfying, homemade snack anywhere.
Final Thoughts
If you’ve been craving an easy, wholesome treat that truly feels special, try baking a batch of Banana Blueberry Oatmeal Breakfast Cookies this week. They’re as delightful with morning coffee as they are tucked into a lunchbox, and you might be surprised at how quickly they disappear. Give them a try, and watch them become a beloved part of your breakfast rotation!
Print
Banana Blueberry Oatmeal Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Blueberry Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like oats, bananas, and blueberries, these cookies are perfect for a quick breakfast or snack on the go. Plus, they are easy to make and can be customized to suit your preferences.
Ingredients
Ingredients:
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup fresh or frozen blueberries
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup chopped walnuts (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas until smooth.
- Add ingredients: Add the rolled oats, almond flour, maple syrup, applesauce, cinnamon, vanilla extract, baking soda, and salt. Stir until fully combined.
- Include blueberries and walnuts: Gently fold in the blueberries and walnuts, if using.
- Scoop and bake: Scoop tablespoon-sized portions onto the prepared baking sheet, flatten slightly, and bake for 15–18 minutes until golden brown.
- Cool and enjoy: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Notes:
- You can substitute the almond flour with oat flour or whole wheat flour.
- If using frozen blueberries, do not thaw to prevent excess moisture.
- These cookies store well in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 60mg
- Fat: 3.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
