Banana Blueberry Oatmeal Breakfast Cookies

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Banana Blueberry Oatmeal Breakfast Cookies are loaded with 7 wholesome ingredients and makes a healthy breakfast treat! Bursting with fresh blueberries, creamy peanut butter, oats, and is naturally sweetened with honey. Perfect for any time of year and makes a dozen large cookies!

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Banana Blueberry Oatmeal Breakfast Cookies

If you love cookies for breakfast but still want to add nutrition to your morning, these Banana Blueberry Oatmeal Breakfast Cookies will be your new go-to. We use a perfect combination of oats, overripe bananas, honey, peanut butter and juicy blueberries to make these so delicious.

Soft, thick, dense, completely satisfying and you can actually feel good eating them. Made with 100% natural sweetness and zero refined sugar and perfect for a grab-and-go breakfast or dessert. Or enjoy with a cup of coffee for a mid-day snack!

These healthy breakfast cookies can be easily customized and you can add in your favorite flavors and mix-ins. They’re freezer-friendly so I always like to make an extra batch to keep stored away. My kids will often eat these too so I always need them handy.

If you love breakfast cookies, try my Healthy Oatmeal Raisin Cookies and Peanut Butter Banana Cookies.

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key ingredients

• Oats: Old-fashioned rolled oats are the base of this recipe. Do not use instant oats, quick oats, or steel cut oats as it will change the texture of the cookies.
• Banana: It’s best to use ripe spotty bananas for sweeter cookies.
• Peanut butter: I use Skippy’s natural creamy peanut butter but any creamy style will work. Any type of nut butter will work for these cookies such as almond butter, sun butter, and cashew butter.
• Blueberries: For best results, use fresh blueberries instead of frozen. Add as many or little as you want.
• Honey: Adds sweetness, you can also use pure maple syrup.
• Cinnamon: Adds the perfect amount of warm spice.
• Vanilla extract: I also add vanilla bean paste because I love vanilla flavor. This will enhance the flavors.

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how to make Banana Blueberry Cookies

Prepare baking sheet and mash bananas: Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper. In a large mixing bowl, mash the bananas together with a fork until almost smooth.

Melt peanut butter mixture: In a microwavable bowl, add the peanut butter, honey, and vanilla extract. Heat for 30 seconds or until peanut butter is melted.

Mix all ingredients together: Stir peanut butter and then add the mashed banana mixture along with the oats and cinnamon. Stir well until combined and then fold in blueberries with a rubber spatula.

Form cookies: Use a large cookie scoop equivalent to 1/4 cup of dough to scoop cookies. Gently press down on the cookies and add more blueberries on top (optional).

Bake and cool cookies: Bake for 15 minutes then remove from the oven and let cool for a few minutes before transferring to a cooling rack.

Top with glaze: In a small bowl whisk together the powdered sugar and milk with a fork until smooth. Once cool, drizzle with icing (optional) and let set for a few more minute, enjoy while warm or cooled!

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recipe tips

• Make into cookie bars: Instead of making these into a bite-sized snack, make these into bars by pressing the oatmeal mixture into an 8 x 8-inch baking dish lined with parchment paper, bake for 20-25 minutes, cool, and then cut into bars. 
• Kid-friendly cookies: Add mini M&Ms or sprinkles to make them colorful and fun for the kids to enjoy. 
• Carrot cake cookies: Add 1/4 cup of shredded carrots and 1/4 teaspoon of nutmeg to the cookie dough for a carrot cake flavor.
• Gluten-free breakfast cookies: This recipe could be made gluten-free and vegan by using gluten-free oats.
• Protein breakfast cookies: Add 1/4 cup of plain, chocolate or vanilla protein powder to add a protein boost.

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add-ins

• Raisins: Will add a chewy texture and sweet flavor. You could also use dried cranberries, blueberries, cherries, goji berries.
• Chia seeds (optional): I usually always put chia seeds in recipes like these because they add nutritional value and omega-3.
• Chocolate chips: Add regular milk, dark chocolate, or semi-sweet chocolate chips for a chocolatey flavor. Mini chips are fun to add too.
• Chopped nuts: You can use any nuts for this. Walnuts, peanuts, almonds, and hazelnuts are all great options.
• Dried fruit: Chopped dried cherries, goji berries, blueberries, apricots, or cranberries are great additions.
• Seeds: Sunflower seeds, flax seeds, and pumpkin seeds make a nutritious addition.
• Mini M&Ms or sprinkles: Adds color and fun for kids. 
• Cinnamon chips
• White chocolate chips

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LEFTOVERS & STORAGE

Leftover cookies should be stored in an airtight container or large ziplock bag for up to 1 week on the counter and 2 weeks in the refrigerator.

MAKE AHEAD

These cookies are a great make-ahead recipe. Simply bake as normal according to the directions. Make sure to cool cookies completely, then store in an airtight freezer bag for up to 3 months. Make sure to give them plenty of time to defrost before digging in.

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