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This hearty Banana Blueberry Oatmeal Breakfast Cookies recipe has transformed my morning routine from rushed and forgettable to something I actually look forward to. The natural sweetness of ripe bananas combined with juicy blueberries creates a breakfast that feels like a treat but provides lasting energy.
I first created these cookies during a particularly hectic week when I needed portable breakfasts for my family. Now they're requested so often that I make a double batch every Sunday for the week ahead.
Ingredients
- Ripe bananas: the browner and spottier the better for maximum sweetness and binding power
- Rolled oats: provides hearty texture and fiber that keeps you satisfied all morning
- Fresh or frozen blueberries: bursts of antioxidant goodness and natural sweetness
- Honey or maple syrup: just enough to enhance sweetness without overwhelming
- Vanilla extract: adds depth and warmth to the overall flavor profile
- Cinnamon: brings cozy warmth that complements the banana perfectly
- Pinch of salt: balances the sweetness and enhances all other flavors
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F and line a baking sheet with parchment paper. The moderate temperature ensures the cookies bake through without burning the oats before they cook through completely.
- Prepare Wet Ingredients:
- Mash your bananas thoroughly until no large chunks remain. I find using overripe bananas with lots of brown spots results in the sweetest, most flavorful cookies. The mushier the bananas, the better they'll bind everything together.
- Combine Dry Ingredients:
- Add all remaining ingredients to your mashed bananas and stir until completely combined. The mixture will look wet and sticky, which is exactly what you want. Make sure the blueberries are distributed evenly throughout the dough to ensure every cookie has plenty of berry goodness.
- Shape and Bake Cookies:
- Drop generous spoonfuls onto your prepared baking sheet, leaving about an inch between each cookie. Gently flatten each mound with the back of a spoon. These cookies won't spread much during baking, so the shape you create now is mostly what you'll end up with. Bake for 15-17 minutes until the edges turn golden and the centers firm up.
- Cool and Serve:
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. This brief resting period helps them set up properly without falling apart. They can be enjoyed warm or at room temperature.
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The blueberries are my favorite part of these cookies. The way they burst during baking and create little pockets of jammy goodness makes each bite slightly different. My daughter initially rejected anything with visible fruit, but these cookies were the gateway that changed her mind about blueberries altogether.
Make-Ahead Magic
These cookies are perfect for meal prepping. I often make a double batch on Sunday evenings and store them in an airtight container with parchment paper between layers. They stay fresh in the refrigerator for up to a week, though they rarely last that long in my household. For longer storage, wrap them individually in plastic wrap and freeze for up to three months. A quick 15-second zap in the microwave brings them back to life beautifully.
Nutritional Boosters
Want to amp up the nutrition even further? These cookies welcome healthy additions that blend seamlessly into the base recipe. A tablespoon of chia seeds adds omega-3 fatty acids and additional fiber. A handful of chopped walnuts or sliced almonds introduces healthy fats and protein that make the cookies even more satisfying. You can even add a scoop of your favorite protein powder if you want something more substantial for post-workout recovery.
Serving Suggestions
While these cookies stand perfectly well on their own, I love pairing them with complementary foods for a more complete breakfast. A dollop of Greek yogurt alongside provides protein balance. A small glass of milk or plant-based alternative adds calcium and makes the perfect dunking liquid. For special occasions, warm two cookies slightly and sandwich a small scoop of yogurt between them for a breakfast "ice cream sandwich" that delights both children and adults.
Recipe FAQs
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Just make sure to lightly coat them in flour before adding to prevent excess moisture.
- → How can I make them gluten-free?
Use certified gluten-free oats to make these cookies suitable for a gluten-free diet.
- → Can I add chocolate chips or nuts?
Absolutely! Adding chocolate chips or nuts such as walnuts or almonds enhances both flavor and texture.
- → How should I store these cookies?
Store them in an airtight container at room temperature for up to a week, or freeze for up to three months.
- → Can I replace honey with something else?
Yes, you can substitute honey with maple syrup, agave nectar, or another sweetener of your choice.