Are you ready to elevate your breakfast game with a deliciously wholesome treat? Say hello to Banana Blueberry Oatmeal Breakfast Cookies—your new favorite morning indulgence! Bursting with the natural sweetness of ripe bananas and juicy blueberries, these cookies are not only quick to make but also packed with nutrients to kickstart your day. In just 25 minutes, you can whip up a batch of these delightful cookies that are perfect for busy mornings or a midday snack. Trust us; once you try them, you’ll be coming back for more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup almond butter (or peanut butter)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they are smooth and creamy.
- Add the almond butter to the mashed bananas and mix well until completely combined and uniform in texture.
- Incorporate the rolled oats, cinnamon, and salt into the banana-almond butter mixture, stirring until all ingredients are evenly distributed.
- Gently fold in the blueberries, being careful not to crush them while mixing to maintain their whole shape.
- Using a cookie scoop or tablespoon, drop rounded portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly press down on each cookie with the back of a spoon or your fingers to create a slightly flattened shape, as these cookies will not spread much during baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter your cookies will be! Look for bananas with plenty of brown spots for maximum flavor.
- Mix it Up: Feel free to experiment with different nut butters—peanut butter, cashew butter, or even sunflower seed butter can add a unique twist to your cookies.
- Frozen Blueberries: If you’re using frozen blueberries, don’t thaw them before adding to the mixture. This will help prevent the batter from turning blue!
- Cookie Size: Use a cookie scoop for uniform cookies, but remember to flatten them slightly before baking, as they won’t spread much in the oven.
- Storage: To keep your cookies fresh, store them in an airtight container. If you want to extend their shelf life, pop them in the fridge for up to a week!
- Add-ins Galore: Consider adding chopped nuts, seeds, or even a sprinkle of chocolate chips for extra texture and flavor.
- Perfect Baking: Keep an eye on your cookies as they bake; every oven is different, and you want them to be golden brown on the edges but still soft in the center.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
