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Banana Blueberry Oatmeal Breakfast Cookies

Banana Blueberry Oatmeal Breakfast Cookies

  • Author: olivia hartwellen
  • Total Time: 28 minutes
  • Yield: 15 cookies 1x


Imagine starting your day with something sweet, wholesome, and absolutely satisfying. Our Banana Blueberry Oatmeal Breakfast Cookies are just that! Crafted with the goodness of ripe bananas, juicy blueberries, and hearty oats, these cookies are a testament to the fact that breakfast can be both delicious and nutritious. Sweetened naturally with honey or maple syrup and infused with the warm aroma of cinnamon and vanilla, these cookies bring a touch of indulgence to your morning routine without any guilt.


  • 2 ripe bananas, mashed
  • 1 cup rolled oats
  • 1/2 cup blueberries
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • A pinch of salt


  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mash the bananas. Add the rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir until well combined.
  3. Drop spoonfuls of the mixture onto your prepared baking sheet. Flatten them slightly to form cookie shapes.
  4. Bake for 15-18 minutes or until the edges are golden brown.
  5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  6. For each Banana Blueberry Oatmeal Breakfast Cookie, the approximate nutritional values are as follows:
    • Calories: 58 kcal
    • Carbohydrates: 13.5 g
    • Fats: 0.43 g
    • Protein: 0.95 g


  1. Customizable Sweetness: The recipe calls for 1/4 cup of honey or maple syrup as a natural sweetener, which complements the sweetness of the ripe bananas. However, you can adjust the amount of honey or maple syrup based on your preference for sweetness. If you prefer your cookies less sweet, consider reducing the sweetener slightly. Alternatively, if you like them sweeter, you can add a bit more. Remember, the ripeness of the bananas will also affect the overall sweetness of the cookies.
  2. Flexible Fruit Choices: While the recipe specifies blueberries, it’s quite versatile and can accommodate a variety of fruits. If blueberries aren’t your favorite or you’re looking to use what you have on hand, you can substitute them with other berries like raspberries or chopped strawberries. Even dried fruits like raisins or cranberries can work well in this recipe. The key is to maintain the overall fruit to oat ratio to ensure the cookies hold together well and have a balanced taste.
  3. Storage and Freshness: These breakfast cookies are best enjoyed fresh, but they also store well, making them a great make-ahead option. Once cooled, you can store them in an airtight container at room temperature for up to 3 days, or refrigerate them to extend their freshness up to a week. For longer storage, you can freeze the cookies on a baking sheet and then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or warm them up briefly in the microwave for a quick and nutritious snack or breakfast on the go.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Desserts
  • Cuisine: American


  • Serving Size: 15 cookies
  • Calories: 58 kcal per cookie