Description
These Blueberry Banana Breakfast Cookies are naturally sweetened, gluten-free, and packed with wholesome ingredients like oats, bananas, nut butter, and fresh blueberries. They’re easy to make in one bowl, perfect for meal prep, and a great grab-and-go breakfast or snack.
Ingredients
Scale
- 3/4 cup (173g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 2 1/2 cups (213g) old-fashioned rolled oats
- 1 cup (250g) nut butter (almond, peanut, or cashew)
- 1/2 cup (60g) chopped pecans or walnuts
- 1/3 cup (113g) honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (140g) fresh or frozen blueberries (do not thaw frozen)
Instructions
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine mashed bananas, oats, nut butter, chopped nuts, honey, vanilla, cinnamon, and salt. Mix until well combined.
- Gently fold in the blueberries to avoid breaking them.
- Using a cookie scoop or spoon, scoop 1/4 cup-sized mounds of dough onto the prepared baking sheets. Flatten slightly as these cookies won’t spread much.
- Bake for 18-21 minutes, or until lightly browned on the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days, in the refrigerator for 1 week, or freeze for up to 3 months.
Notes
- Bananas: Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg.
- Gluten-Free: Use certified gluten-free oats to ensure the cookies remain gluten-free.
- Nut-Free Version: Swap nut butter for sunflower seed butter and replace nuts with pumpkin or sunflower seeds.
- Sweetener Options: Substitute honey with maple syrup or brown rice syrup.
- Add-Ins: Swap blueberries for chocolate chips, dried cranberries, raisins, or shredded coconut for variation.
- Freezing Instructions: Freeze cookies in a single layer before transferring to a freezer bag. Thaw overnight in the fridge or at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg