Are you tired of boring breakfasts that leave you hungry and unsatisfied? Get ready to revolutionize your morning routine with these mouthwatering Healthy Blueberry Oatmeal Breakfast Cookies! Packed with nutritious ingredients and bursting with natural sweetness, these cookies are not just a treat – they're a game-changing breakfast solution that will make you look forward to waking up. Imagine enjoying a delicious, guilt-free cookie that's actually good for you, loaded with the goodness of oats, blueberries, and natural sweeteners!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup mashed banana
- 1/2 cup blueberries
- 1/4 cup almond butter
- 1/4 cup honey or maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, mash the ripe banana thoroughly using a fork until it becomes a smooth, creamy consistency. The banana will act as a natural sweetener and binding agent for the cookies.
- Add almond butter and honey (or maple syrup) to the mashed banana. Stir until all wet ingredients are completely combined and form a uniform mixture.
- In a separate bowl, mix rolled oats, cinnamon, and baking powder. This helps distribute the dry ingredients evenly throughout the mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a cohesive dough. Mix until all ingredients are well incorporated.
- Gently fold in the fresh blueberries, being careful not to crush them. Distribute them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon to create a cookie shape.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use very ripe bananas for maximum natural sweetness and better binding
- Don't overmix the dough - gently fold ingredients to keep the texture light
- For extra nutrition, consider adding chia seeds or chopped nuts to the mixture
- Make sure blueberries are fresh and dry to prevent excess moisture in the cookies
- Use parchment paper for easy cleanup and perfect cookie release
- Allow cookies to cool completely to achieve the ideal texture
- For meal prep, these cookies can be frozen for up to a month in an airtight container
- Experiment with different berries or add a sprinkle of dark chocolate chips for variety
- If the dough seems too wet, add a few extra oats to achieve the right consistency
- Store in the refrigerator to maintain freshness and extend shelf life
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
