Banana Blueberry Oatmeal Breakfast Cookies

Banana Blueberry Oatmeal Breakfast Cookies are soft, chewy, and naturally sweet. Perfect for busy mornings, they’re packed with wholesome ingredients like oats, bananas, nut butter, and juicy blueberries.

Prep time

5 minutes

Cook time

20 minutes

Total time

45 minutes

Yield

12 cookies

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) any nut butter (I use almond butter)

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

1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Add all ingredients to a large bowl. Mix together with a silicone spatula or wooden spoon until combined (or use a mixer).
3. Scoop mounds of dough (about 1/4 cup each) onto baking sheets. Gently flatten each cookie.
4. Bake for 18–21 minutes until lightly browned on sides.
5. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Notes

Store at room temperature for 4 days or in refrigerator for up to 1 week.

Freeze up to 3 months; thaw overnight in the fridge or at room temperature before serving.

Instead of bananas, you can use 1/3 cup unsweetened applesauce and 1 large egg.

Make gluten-free by using certified GF oats.