Description
Delicious and healthy Banana Blueberry Oatmeal Breakfast Cookies that are soft, chewy, and naturally sweetened. Made with wholesome ingredients like bananas, oats, nut butter, and blueberries, these cookies are perfect for a quick breakfast or a nutritious snack. They are gluten-free (when using certified oats), dairy-free, and vegetarian-friendly, making them suitable for a variety of dietary preferences.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 cup old-fashioned rolled oats
- ½ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fresh or frozen blueberries (if using frozen, do not thaw)
Optional Add-Ins
- ¼ cup chopped nuts or seeds
- 2 tablespoons ground flaxseed or chia seeds
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the almond or peanut butter, honey or maple syrup, and vanilla extract until the mixture is well combined and smooth.
- Add Dry Ingredients: Add the rolled oats, cinnamon, salt, baking powder, and any optional add-ins such as flaxseed or chopped nuts. Mix thoroughly to evenly distribute all ingredients.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries carefully to keep them from breaking apart.
- Shape Cookies: Scoop about 2 tablespoons of the cookie dough per cookie onto the prepared baking sheet. Slightly flatten each cookie with the back of a spoon to promote even baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookies are lightly golden and the cookies appear set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies are best enjoyed fresh for optimal softness and flavor.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Using certified gluten-free oats ensures the recipe is safe for gluten-sensitive individuals.
- You can substitute nut butter and sweeteners to suit your dietary preferences.
- Frozen blueberries can be used directly without thawing to prevent the dough from becoming too watery.
