Banana Blueberry Oatmeal Breakfast Cookies – A Healthy Grab-and-Go Morning Treat
Tired of skipping breakfast or grabbing something sugary that leaves you crashing an hour later? These Banana Blueberry Oatmeal Breakfast Cookies are the solution! Soft, chewy, naturally sweetened, and packed with oats and fruit — they’re a breakfast that feels like a treat but fuels your day.
Kid-friendly, freezer-friendly, and made in just one bowl — this recipe is as easy as it gets.
Why You’ll Love These Breakfast Cookies
- Healthy & wholesome – no refined sugar, just bananas, honey/maple, and fruit
- Kid-approved – tastes like a cookie, but nutritious enough for breakfast
- Meal-prep friendly – bake a batch and grab throughout the week
- Customizable – swap in your favorite fruits, nuts, or chocolate chips
- Freezer-friendly – perfect for busy mornings or snacks on the go
Equipment Needed
- Large mixing bowl
- Fork or potato masher
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or two spoons
- Wire cooling rack
Ingredients (Makes 10–12 Cookies)
- 2 ripe bananas, mashed
- 1 cup rolled oats (not instant)
- ½ cup fresh or frozen blueberries
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional, adds warmth)
- Pinch of salt
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 10–12 cookies
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mash Bananas
In a large bowl, mash the bananas with a fork until mostly smooth.
Step 3: Add Wet Ingredients
Stir in honey (or maple syrup) and vanilla extract until well combined.
Step 4: Mix in Dry Ingredients
Add rolled oats, cinnamon, and salt. Stir until oats are fully coated.
Step 5: Fold in Blueberries
Gently fold in the blueberries (don’t overmix to avoid crushing).
Step 6: Form Cookies
Scoop spoonfuls onto prepared baking sheet, flattening slightly.
Step 7: Bake
Bake 15–20 minutes, until edges are golden and cookies are set.
Step 8: Cool & Enjoy
Cool on the sheet for 5 minutes, then transfer to a wire rack.
Pro Tips for Success
- Use very ripe bananas — they add natural sweetness and moisture.
- If using frozen blueberries, don’t thaw them first — prevents excess moisture.
- Flatten cookies before baking — they won’t spread on their own.
- Freeze individually — place baked cookies on a tray, freeze, then store in a bag.
Variations to Try
- Nutty Boost – add ¼ cup chopped walnuts, almonds, or pecans
- Chocolate Lovers – fold in dark chocolate chips with blueberries
- Tropical Twist – swap blueberries for dried cranberries + shredded coconut
- Vegan Version – use maple syrup instead of honey
FAQ
Q: Can I use quick oats instead of rolled oats?
Yes, but the cookies will be softer and less chewy. Rolled oats work best.
Q: How do I store them?
Keep in an airtight container: 3 days at room temp, 1 week in the fridge, or up to 3 months frozen.
Q: Are these sweet enough for kids?
Yes! Bananas, blueberries, and honey make them naturally sweet — no refined sugar needed.
Banana Blueberry Oatmeal Breakfast Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash bananas in a bowl until smooth.
- Stir in honey and vanilla.
- Mix in oats, cinnamon, and salt.
- Fold in blueberries gently.
- Scoop onto baking sheet, flatten slightly.
- Bake 15–20 minutes, until golden and set.
- Cool before serving.
Notes