Banana Blueberry Breakfast Cookies Recipe
Imagine waking up to the aroma of freshly baked Banana Blueberry Breakfast Cookies filling your kitchen. These wholesome, naturally sweet, and portable breakfast treats pack in everything you love about banana bread and blueberry muffins, all in one bite-sized, nutrient-rich cookie. Ideal for busy mornings, cozy brunches, or even just a wholesome snack, Banana Blueberry Breakfast Cookies deliver on flavor, texture, and healthy convenience. Whether you’re sharing with family or treating yourself to a nourishing start, these cookies are the kind of feel-good recipe you’ll make again and again.
Ingredients You’ll Need
The beauty of Banana Blueberry Breakfast Cookies lies in their simplicity — every ingredient was chosen to add its own special role, bringing the perfect balance of chewiness, sweetness, and bright blueberry bursts. These pantry staples come together to create something truly magical, so don’t skip the essentials!
- Ripe Bananas: The natural sweetness and moisture from ripe bananas create the soft, chewy base for these cookies.
- Old-fashioned Rolled Oats: Oats add heartiness, a satisfying chew, and keep these cookies wholesome and filling.
- Almond Butter or Peanut Butter: This gives a creamy richness and healthy fats for lasting energy — choose whichever you love most.
- Honey or Maple Syrup: A touch of liquid sweetener deepens the flavor profile while keeping things naturally sweet.
- Vanilla Extract: Just a hint adds beautiful aromatic notes that tie it all together.
- Cinnamon: This brings comforting warmth that pairs perfectly with banana and blueberry.
- Salt: A pinch is all you need to elevate every other flavor in the mix.
- Baking Powder: Ensures that light, cookie-like texture instead of dense bites.
- Fresh or Frozen Blueberries: Burst-in-your-mouth pops of juiciness and color for that signature breakfast cookie experience.
- Chopped Nuts or Seeds (optional): Stir these in for extra crunch, healthy fats, and even more staying power.
- Ground Flaxseed or Chia Seeds (optional): For a boost of fiber and plant-based omega-3s that make these cookies extra satisfying.
How to Make Banana Blueberry Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F. Give yourself a no-stick, easy cleanup by lining a baking sheet with parchment paper — trust me, it makes everything hassle-free and ensures your Banana Blueberry Breakfast Cookies come off the pan perfectly every time.
Step 2: Mash and Mix the Wet Ingredients
Grab a large mixing bowl and mash those ripe bananas until creamy and smooth — a few small lumps are totally fine. Add in the almond butter (or peanut butter), honey (or maple syrup), and splash of vanilla extract. Whisk or stir everything together, making sure it’s totally combined and silky; this is the delicious, nutritious glue that holds your cookies together.
Step 3: Fold in the Dry Ingredients
Sprinkle in your oats, cinnamon, salt, and baking powder right into the banana mixture. Stir gently until all ingredients are just incorporated — you want every oat lightly coated to guarantee bite-after-bite goodness. If you’re in the mood for even more nutrition, now’s the moment to add your ground flaxseed or chia seeds.
Step 4: Gently Add Blueberries and Nuts
Carefully fold in the blueberries and, if you’re using them, the chopped nuts or seeds. If using frozen blueberries, give them a quick toss in a bit of oats to prevent excess moisture. Work gently here to keep the blueberries as whole as possible — this way, you get juicy, fruity pockets in every bite of your Banana Blueberry Breakfast Cookies.
Step 5: Shape and Bake
Using a cookie scoop or large spoon, drop your dough onto the prepared baking sheet, making about 12 generous cookies. Gently flatten each one with the back of a spoon; they won’t spread much while baking. Pop the tray in the oven and bake for 15 to 18 minutes, until the edges turn a lovely golden brown and the centers are set.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them firm up and finish setting. Once cooled, these Banana Blueberry Breakfast Cookies are ready for devouring, packing up, or sharing.
How to Serve Banana Blueberry Breakfast Cookies
Garnishes
Dress up your breakfast cookies with a sprinkle of flaky sea salt, a dusting of cinnamon, or an extra drizzle of honey. You can even add a few fresh berries on top for a bright, beautiful finish that makes every cookie feel extra special.
Side Dishes
Pair Banana Blueberry Breakfast Cookies with creamy Greek yogurt, a smoothie, or a side of scrambled eggs if you want a full, power-packed breakfast spread. They’re also wonderful with a cup of coffee or herbal tea for a cozy, satisfying start to your day.
Creative Ways to Present
Turn these cookies into a brunch showstopper by arranging them on a tiered platter with bowls of yogurt, fruit, and nut butters for dipping. For meal prep, individually wrap cookies for grab-and-go mornings or lunchbox treats. You can even sandwich two cookies with a smear of nut butter or yogurt for an extra-indulgent snack.
Make Ahead and Storage
Storing Leftovers
Keep leftover Banana Blueberry Breakfast Cookies in an airtight container in the fridge for up to five days. They’ll stay soft, moist, and utterly delicious — perfect for busy mornings or afternoon pick-me-ups. If you want to keep them even fresher, slip a piece of parchment between each cookie to prevent sticking.
Freezing
To freeze, place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They store beautifully for up to three months, making them a grab-and-go breakfast you can enjoy anytime. Just let them thaw at room temperature, or pop one in your lunch bag and it’s ready by mid-morning!
Reheating
Enjoy Banana Blueberry Breakfast Cookies at room temperature, but if you want that fresh-from-the-oven warmth, a quick 10 seconds in the microwave revives all their tender, gooey charm. For a slight crunch, try reheating them for a few minutes in a toaster oven.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can substitute quick oats if that’s what you have on hand, but the texture might be a bit softer and less chewy compared to rolled oats. For that signature bite, rolled oats are definitely the best choice for Banana Blueberry Breakfast Cookies.
Are Banana Blueberry Breakfast Cookies gluten-free?
Absolutely! As long as your oats are certified gluten-free, these breakfast cookies are naturally free from gluten, making them perfect for those with gluten sensitivities or anyone wanting a wheat-free treat.
What’s the best way to store them for meal prep?
Once cooled, simply stack them in a container with parchment between layers and keep them in the fridge. They stay moist and tasty for up to five days, ready to grab on your way out the door.
Can I add chocolate chips?
Definitely! Swapping in some dairy-free chocolate chips or even white chocolate chips makes for a fun twist on Banana Blueberry Breakfast Cookies. The chocolate adds a sweet surprise that both kids and adults adore.
Can I make them vegan?
Yes, just use maple syrup instead of honey and make sure your nut or seed butter is vegan-friendly. The recipe is already free from dairy and eggs, so a quick swap makes these cookies entirely plant-based.
Final Thoughts
If you’re looking for a breakfast that’s portable, nourishing, and full of feel-good flavors, Banana Blueberry Breakfast Cookies are calling your name. Give them a try, share them with friends, and don’t be surprised if you find yourself coming back to this recipe week after week. Here’s to mornings that taste as wonderful as they feel!
Print
Banana Blueberry Breakfast Cookies Recipe
- Total Time: 28 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Banana Blueberry Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients, they are perfect for a quick and easy breakfast or snack on the go.
Ingredients
Ripe Bananas:
2 mashed
Old-Fashioned Rolled Oats:
1 1/2 cups
Almond Butter or Peanut Butter:
1/2 cup
Honey or Maple Syrup:
1/4 cup
Vanilla Extract:
1/2 teaspoon
Cinnamon:
1/2 teaspoon
Salt:
1/4 teaspoon
Baking Powder:
1/2 teaspoon
Blueberries:
1/2 cup fresh or frozen
Chopped Nuts or Seeds (optional):
1/4 cup
Ground Flaxseed or Chia Seeds (optional):
2 tablespoons
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, almond butter, honey, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, cinnamon, salt, and baking powder until fully combined.
- Add blueberries and nuts/seeds: Gently fold in the blueberries and optional nuts or seeds.
- Form cookies: Scoop dough onto the baking sheet, flatten slightly, and bake for 15–18 minutes until golden.
- Cool and enjoy: Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in the fridge for up to 5 days or freeze for longer storage.
- Try with dairy-free chocolate chips for a different twist.
- Great for busy mornings or as a quick snack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
