Mornings can be hectic, but that doesn’t mean breakfast has to be skipped—or worse, replaced with something overly processed. That’s why I love these Banana Blueberry Breakfast Cookies! They’re packed with natural sweetness, fiber-rich oats, and a burst of juicy blueberries, making them the perfect grab-and-go option for a wholesome start to your day.
Unlike traditional cookies, these are completely guilt-free, made with simple ingredients that fuel your body with energy instead of weighing you down. Whether you need a quick bite before work, a post-workout snack, or a healthy treat for the kids, these cookies fit the bill. Plus, they’re super easy to make in just one bowl—no fancy equipment required!
Let’s dive into what makes these cookies so amazing and how you can whip them up in no time.
Why You’ll Love These Breakfast Cookies
I’ve made countless variations of breakfast cookies, but this version remains my favorite. Here’s why:
- Naturally sweet – Bananas and honey (or maple syrup) add just the right amount of sweetness without refined sugar.
- Nutrient-packed – Oats provide fiber, blueberries are rich in antioxidants, and almond butter adds healthy fats.
- No dairy, no eggs – This makes them perfect for those with dietary restrictions.
- Quick and easy – Just mash, mix, bake, and enjoy!
- Perfect for meal prep – Make a batch ahead of time and have breakfast ready for the week.
Ingredients You’ll Need
(Makes 12 cookies | Prep Time: 10 minutes | Bake Time: 15-20 minutes)
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup almond butter (or any nut butter)
How to Make Banana Blueberry Breakfast Cookies
1. Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter and softer your cookies will be.
3. Mix in the Dry Ingredients
Add the rolled oats, cinnamon, and honey (or maple syrup) to the mashed bananas. Stir until everything is well combined.
4. Add the Almond Butter
Spoon in the almond butter and mix thoroughly. This helps bind the cookies while adding a creamy texture and healthy fats.
5. Gently Fold in the Blueberries
Carefully stir in the blueberries, making sure not to crush them too much. If using frozen blueberries, do not thaw them beforehand—this prevents them from bleeding too much into the batter.
6. Shape the Cookies
Using a spoon or your hands, scoop out the dough and place it onto the lined baking sheet. Shape them into cookies, keeping them about ½ inch thick. Since these cookies don’t spread much while baking, make sure they’re the size and shape you want before they go into the oven.
7. Bake Until Golden
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges turn golden brown. The exact time will depend on your oven and how soft or crispy you like your cookies.
8. Let Them Cool
Once baked, remove the cookies from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack. This helps them firm up while keeping the centers soft and chewy.
9. Enjoy!
Your Banana Blueberry Breakfast Cookies are now ready to be devoured! Enjoy them warm or let them cool completely before storing.
Pro Tips for the Best Breakfast Cookies
- Use very ripe bananas – The riper, the better! Overripe bananas add natural sweetness and moisture.
- Customize your add-ins – Try adding chia seeds, flaxseeds, chopped nuts, or shredded coconut for extra nutrients.
- Make them crunchier – If you prefer a firmer cookie, bake them for an extra 3-5 minutes.
- For a protein boost – Add a scoop of protein powder to the mix for a more filling breakfast.
- Store them properly – Keep in an airtight container at room temperature for 2 days or refrigerate for up to a week. You can also freeze them for longer storage!
How to Serve These Cookies
These breakfast cookies are delicious on their own, but if you want to elevate your morning meal, try:
- Pairing with yogurt – Serve alongside Greek yogurt for a protein-packed breakfast.
- Spreading with nut butter – A little extra peanut or almond butter makes them even more satisfying.
- Enjoying with coffee or tea – These cookies are the perfect dunking snack.
- Packing for on-the-go – Pop them in a baggie for a quick snack at work or school.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be slightly softer. Rolled oats provide more chewiness and structure.
Q: Can I make these cookies vegan?
A: Yes! Just use maple syrup instead of honey, and you’re good to go.
Q: What if I don’t have almond butter?
A: Any nut butter works—peanut, cashew, or even sunflower seed butter for a nut-free version.
Q: Can I freeze these cookies?
A: Absolutely! Just let them cool completely, then store in a freezer-safe bag for up to 3 months. Let them thaw at room temperature or warm them in the microwave for a few seconds before eating.
A Healthy, Delicious Way to Start Your Day
These Banana Blueberry Breakfast Cookies are proof that breakfast can be both nutritious and delicious. They’re naturally sweet, loaded with healthy ingredients, and perfect for busy mornings when you need something quick and satisfying.
Whether you’re making them for meal prep, a road trip snack, or just to have on hand when hunger strikes, these cookies will quickly become a staple in your kitchen. Try them out and let me know how you like them! If you put your own spin on the recipe, I’d love to hear about your variations.
Enjoy and happy baking!
Banana Blueberry Breakfast Cookies – A Nutritious Start to Your Day
Ingredients
- 1 cup rolled oats
- 2 cups blueberries (fresh or frozen)
- 1/4 cup honey or maple syrup
- 2 teaspoons cinnamon
- 1/4 cup almond butter (or any nut butter)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, almond butter, honey (or maple syrup), and cinnamon.
- Gently fold in the blueberries until evenly distributed.
- Scoop tablespoon-sized portions of the mixture onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly with the back of a spoon.
- Bake in the preheated oven for 15-20 minutes, or until the cookies are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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