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
Scale
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.
