Description
Scrumptious Banana Blueberry Oatmeal Breakfast Cookies deliver pure morning magic with wholesome ingredients and irresistible flavor. Hearty oats, sweet bananas, and juicy blueberries combine into a delightful treat perfect for grab-and-go energy.
Ingredients
Scale
Fruit Base:
- 2 ripe bananas
- 1 cup fresh blueberries
Dry Ingredients:
- 2 cups rolled oats
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1 tsp cinnamon
Binding and Sweetening Ingredients:
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, creating a non-stick surface for your breakfast cookies.
- Thoroughly mash the ripe bananas in a large mixing bowl until smooth and creamy, creating a natural binding agent for the cookies.
- Gently fold the fresh blueberries into the mashed banana, ensuring they are evenly distributed without crushing them completely.
- In a separate bowl, combine the rolled oats, almond flour, ground flaxseed, and cinnamon, whisking together to create a uniform dry mixture.
- Melt the coconut oil and mix it with honey, vanilla extract, egg, and salt in a separate container, creating a glossy liquid binding mixture.
- Pour the wet ingredients into the mashed banana and blueberry mixture, stirring until well incorporated and consistent in texture.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, folding carefully to prevent overmixing and maintain the delicate blueberry integrity.
- Using a cookie scoop or spoon, drop rounded portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges turn golden brown and the cookies feel slightly firm to the touch.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to complete cooling.
- Store the breakfast cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Notes
- Swap out ingredients to accommodate dietary restrictions like using gluten-free oats for celiac diets or replacing egg with chia seed mixture for vegan versions.
- Freeze individual cookies in a single layer before transferring to freezer bags for quick grab-and-go breakfast options that last up to 3 months.
- Experiment with additional mix-ins like dark chocolate chips, chopped nuts, or dried cranberries to customize flavor profiles and boost nutritional value.
- Check cookie doneness by pressing gently – they should feel slightly springy and have golden brown edges, ensuring a soft yet set texture without overcooking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 145
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg