BANANA BLUEBERRY OATMEAL BREAKFAST COOKIES
These banana blueberry oatmeal breakfast cookies are soft, wholesome, and naturally sweet. Packed with oats, bananas, and juicy blueberries, they make a quick, healthy grab-and-go breakfast or snack for busy mornings and school lunches.
Ingredients
- 2 ripe bananas mashed
- 1 ½ cups old-fashioned rolled oats
- ½ cup blueberries fresh or frozen
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth.
- Mix Wet Ingredients: Stir in honey (or maple syrup) and vanilla extract.
- Add Dry Ingredients: Add oats, cinnamon, baking powder, and salt. Mix until combined.
- Fold in Blueberries: Gently fold blueberries into the dough.
- Shape Cookies: Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Flatten slightly with a spoon.
- Bake: Bake 15–18 minutes, until golden and set. Cool on a wire rack before serving.
Notes
- Add-ins: Mix in chopped nuts, chia seeds, or dark chocolate chips for extra flavour and nutrition.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freezer-Friendly: Freeze baked cookies for up to 2 months. Thaw overnight or reheat slightly before serving.
- Vegan Option: Use maple syrup instead of honey.