Start your day with a burst of flavor and nutrients with these Banana Blueberry Breakfast Cookies. Soft, chewy, and naturally sweetened, these cookies are a great alternative to traditional sugary breakfast options. Made with wholesome ingredients like oats, ripe bananas, and fresh blueberries, they are perfect for a quick and nutritious grab-and-go breakfast or a healthy snack.
Why You’ll Love This Recipe
I love this recipe because it’s an easy and healthy way to enjoy a breakfast that doesn’t require much time or effort. These cookies are naturally sweetened with ripe bananas and honey or maple syrup, making them a guilt-free treat. The oats provide fiber, while the blueberries add antioxidants and a pop of flavor. They are incredibly versatile and can be enjoyed fresh or stored for a quick snack later in the week. Plus, they’re a hit with both kids and adults!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas, mashed
1 cup rolled oats
1/2 cup blueberries
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
A pinch of salt
Directions
I start by preheating the oven to 350°F (175°C). Then, I line a baking sheet with parchment paper to prevent the cookies from sticking.
In a large bowl, I combine the mashed bananas, rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. I mix everything well until it’s fully combined.
Using a spoon, I drop spoonfuls of the mixture onto the prepared baking sheet, flattening them slightly to form cookie shapes.
I bake the cookies for 15-18 minutes, or until the edges turn golden brown.
Once they’re done, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy fresh, or store them in an airtight container for up to a week.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 10 cookies
Kcal: Approximately 90 kcal per cookie
Variations
Add-ins: You can easily customize these cookies by adding other mix-ins like chopped nuts (walnuts, almonds), seeds (chia, flax), or dried fruit (raisins, cranberries).
Nut Butter: For a creamier texture and added protein, I sometimes add a tablespoon of almond or peanut butter to the mix.
Spices: If you enjoy extra flavor, a pinch of nutmeg or ginger can elevate the taste.
Vegan Version: To make this recipe vegan, simply use maple syrup instead of honey and make sure your rolled oats are certified gluten-free.
Storage/Reheating
These cookies store well in an airtight container at room temperature for up to a week. If I want them to last longer, I freeze them in a sealed container or freezer bag for up to three months. When ready to enjoy, I simply let them thaw at room temperature or warm them up in the microwave for a few seconds to enjoy them fresh again.
Related Recipes:
- Nutritious Blueberry Cottage Cheese Breakfast Bake
- Breakfast Egg Muffins
- Blueberry Cheesecake Cookies
FAQs
How can I make these cookies sweeter?
If you prefer a sweeter cookie, you can increase the amount of honey or maple syrup. Just be sure to adjust based on your taste preferences.
Can I substitute the bananas with something else?
Bananas provide moisture and sweetness, so it’s hard to replicate exactly. However, you could try using applesauce or even Greek yogurt as a substitute, though it may alter the flavor and texture slightly.
Can I make these cookies gluten-free?
Yes! As long as you use certified gluten-free oats, this recipe can be completely gluten-free.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in place of fresh ones. Just be sure to fold them in gently to avoid them breaking apart too much during mixing.
Can I double the recipe?
Absolutely! You can easily double the ingredients if you want to make a larger batch. Just ensure you have enough space on your baking sheet for all the cookies, or bake them in batches.
Conclusion
These Banana Blueberry Breakfast Cookies are not only delicious but also an incredibly nutritious and convenient way to start your day. Packed with wholesome ingredients, they offer a perfect balance of natural sweetness and healthy fats, making them an ideal breakfast or snack. Whether you’re on the go or enjoying them at home, these cookies are sure to become a favorite in your kitchen.
📖 Recipe:
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Banana Blueberry Breakfast Cookies
- Total Time: 20 minutes
- Yield: 10 cookies
- Diet: Vegetarian
Description
Start your day with a burst of flavor and nutrients with these Banana Blueberry Breakfast Cookies. Soft, chewy, and naturally sweetened, these cookies are a healthier alternative to sugary breakfast options. Made with oats, ripe bananas, and fresh blueberries, these cookies are the perfect grab-and-go breakfast or a nutritious snack. Quick to prepare and delicious, they’re a hit with kids and adults alike!
Ingredients
2 ripe bananas, mashed
1 cup rolled oats
1/2 cup blueberries
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the mashed bananas, rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt.
- Drop spoonfuls of the mixture onto the prepared baking sheet, flattening them slightly to form cookie shapes.
- Bake for 15-18 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Enjoy fresh, or store in an airtight container for up to a week.
Notes
You can add other ingredients like chopped nuts, seeds, or dried fruit for variety.
For a vegan version, swap the honey for maple syrup and ensure oats are certified gluten-free.
Store cookies at room temperature for up to a week, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 cookies
- Calories: Approximately 90 kcal per cookie
