If you are on the lookout for a nutritious and delicious morning treat that feels like a warm hug in cookie form, this Blueberry Banana Breakfast Cookies Recipe is exactly what you need. Packed with wholesome ingredients like ripe bananas, fresh blueberries, and hearty oats, these cookies are perfect for starting your day with energy and flavor. Not only are they simple to make, but their chewy texture and naturally sweet bursts of fruit make them a delightful way to enjoy a grab-and-go breakfast or a satisfying snack any time.
Ingredients You’ll Need
Gathering the right ingredients for this Blueberry Banana Breakfast Cookies Recipe is straightforward yet vital. Each component plays a special role, from adding natural sweetness and moisture to delivering that perfect chewy texture and a pop of fresh flavor.
- Mashed bananas (3/4 cup): Acts as the natural sweetener and binder, adding moisture and softness to the cookies.
- Old-fashioned whole rolled oats (2 and 1/2 cups): Gives the cookies their hearty texture and fiber boost, making them filling and satisfying.
- Nut butter (1 cup): Adds richness and a hint of nuttiness; almond butter works beautifully but feel free to use your favorite.
- Chopped pecans or walnuts (1/2 cup): For crunchy texture and wonderful nutty flavor that complements the soft oats and berries.
- Honey (1/3 cup): Provides natural sweetness and helps bind the mixture together.
- Pure vanilla extract (1 teaspoon): Enhances the overall flavor and brings warmth to the taste profile.
- Ground cinnamon (1/2 teaspoon): Adds a subtle spice note which pairs wonderfully with banana and blueberry.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies the flavors of all the ingredients.
- Fresh or frozen blueberries (1 cup): Bursting with juicy flavor and antioxidants, they give these cookies their signature fruity delight.
How to Make Blueberry Banana Breakfast Cookies Recipe
Step 1: Prepare Your Baking Space
Begin by preheating your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick. Having this ready helps the process flow smoothly without waiting around once your cookie dough is mixed.
Step 2: Mix the Ingredients
In a large bowl, combine the mashed bananas, oats, nut butter, chopped nuts, honey, vanilla extract, cinnamon, and salt. Stir everything together with a silicone spatula or wooden spoon until all the ingredients are well blended. If you want to make it even easier, a handheld or stand mixer can get the job done, but a simple stir always works great too!
Step 3: Add the Blueberries and Shape Dough
Gently fold in the fresh or frozen blueberries without thawing if frozen, to maintain their juicy bursts in each bite. Then scoop out mounds of dough using about 1/4 cup per cookie directly onto the prepared baking sheets. Since these cookies are quite hearty and large, six per sheet works perfectly. Don’t forget to press the mounds down slightly so they bake into a flatter cookie shape instead of a round ball.
Step 4: Bake to Perfection
Bake in your preheated oven for 18 to 21 minutes until the edges turn a light golden brown. This baking time ensures the cookies hold together well but remain chewy inside, letting you enjoy soft textures mingled with crispy edges.
Step 5: Cooling and Finishing Touches
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This resting time helps them firm up enough to transfer to a wire rack where they’ll cool completely, perfect for enjoying the full flavor and texture experience.
Step 6: Storing Your Cookies
Once cool, keep these delicious breakfast cookies covered at room temperature for up to 4 days or refrigerate them for up to one week. Proper storage keeps them fresh and yummy for your weekday breakfasts or snacks throughout the week.
How to Serve Blueberry Banana Breakfast Cookies Recipe
Garnishes
Adding a little garnish can elevate your Blueberry Banana Breakfast Cookies Recipe presentation. A light dusting of powdered sugar or a drizzle of melted nut butter over the top adds visual appeal and an extra layer of flavor. Fresh blueberries or a small sprig of mint beside the cookie also bring a fresh, inviting touch.
Side Dishes
Savor these cookies with a side of Greek yogurt for a creamy balance or a glass of cold milk to complement their natural sweetness. They pair wonderfully with fresh fruit salad or a simple smoothie to round out a wholesome breakfast or snack time.
Creative Ways to Present
These cookies can be stacked for a charming cookie tower, sandwiched with nut butter or jam in the middle for a fun twist, or even crumbled over ice cream or oatmeal as a crunchy topping. Think outside the cookie jar and transform them into versatile treats that brighten up your morning routine.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your batch of Blueberry Banana Breakfast Cookies Recipe, storing them properly is key to maintaining their freshness. Keep them in an airtight container at room temperature for up to 4 days or pop them in the fridge and they’ll stay good for about a week. This makes it easy to enjoy these cookies without any last-minute baking hassle.
Freezing
For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. When stored properly, they’ll keep up to 3 months. Just grab a cookie or two whenever you need a quick and wholesome breakfast or snack!
Reheating
To enjoy frozen cookies, simply let them thaw at room temperature or warm them in the microwave for about 15-20 seconds. Heating brings back the soft, chewy texture and enhances those lovely blueberry bursts, making them taste freshly baked each time.
FAQs
Can I use a different type of nut butter?
Absolutely! Peanut butter, cashew butter, or sunflower seed butter all work wonderfully and bring their own unique flavor to the Blueberry Banana Breakfast Cookies Recipe. Just choose your favorite or what you have on hand.
Are these cookies gluten-free?
The recipe is naturally gluten-free if you use certified gluten-free rolled oats. Regular oats might be processed in facilities with gluten, so always check the label if gluten is a concern.
Can I substitute the honey with another sweetener?
Yes, you can swap honey for maple syrup or agave nectar in equal amounts. Each will add a slightly different flavor but will keep your cookies moist and sweet.
What if I don’t have fresh blueberries?
Frozen blueberries work perfectly here; just don’t thaw them before adding to the batter to prevent too much moisture from altering the dough consistency.
How long will these cookies last once baked?
When stored properly at room temperature, they stay fresh for about 4 days, and refrigerated cookies can last up to a week. For longer storage, freezing is your best bet.
Final Thoughts
These Blueberry Banana Breakfast Cookies Recipe truly feels like a little morning miracle—easy to make, packed with goodness, and utterly delicious. Whether you’re rushing out the door or enjoying a slower weekend breakfast, these cookies offer wholesome nutrition without sacrificing flavor. I can’t wait for you to try this recipe and make it part of your breakfast routine. You’re going to love every bite!
Print
Blueberry Banana Breakfast Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy and naturally sweetened, Blueberry Banana Breakfast Cookies are a wholesome and portable breakfast or snack option packed with oats, fresh blueberries, and nut butter. These cookies combine the goodness of ripe bananas, protein-rich nut butter, and antioxidant-packed blueberries into a convenient, no-mess treat that’s perfect for busy mornings or on-the-go energy.
Ingredients
Main Ingredients
- 3/4 cup (173g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 2 and 1/2 cups (213g) old-fashioned whole rolled oats
- 1 cup (250g) nut butter (almond butter recommended)
- 1/2 cup (60g) chopped pecans or walnuts
- 1/3 cup (113g) honey
- 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 and prepare baking sheets. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Mix ingredients. In a large bowl, combine mashed bananas, old-fashioned oats, nut butter, chopped nuts, honey, vanilla extract, cinnamon, salt, and blueberries. Mix thoroughly using a silicone spatula, wooden spoon, or a handheld/stand mixer until well combined.
- Form cookie mounds. Using about 1/4 cup of dough for each, scoop mounds onto the prepared baking sheets, spacing six cookies per sheet due to their large size. Gently press each mound down to flatten slightly, as these cookies will not spread much while baking.
- Bake cookies. Place the baking sheets in the preheated oven and bake for 18-21 minutes until the edges are lightly browned and the cookies are cooked through.
- Cool cookies. Remove from oven and let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Store leftovers. Once cooled, store cookies covered at room temperature for up to 4 days, or in the refrigerator for up to 1 week to maintain freshness.
Notes
- You can substitute almond butter with any nut or seed butter of your choice, such as peanut butter or sunflower seed butter.
- Using frozen blueberries is convenient, but do not thaw them to avoid excess moisture in the dough.
- If you prefer a vegan option, substitute honey with maple syrup or agave nectar.
- These cookies are best enjoyed within a week for optimal freshness.
- To make them more portable, store cookies individually wrapped or in an airtight container.
