Description
If you’re looking for a quick, nutritious breakfast that’s both delicious and easy to make, these Banana Blueberry Oatmeal Breakfast Cookies are the perfect choice. Packed with ripe bananas, rolled oats, and juicy blueberries, these cookies are a great way to fuel your day. The natural sweetness from the bananas and the honey or maple syrup makes them a treat, while the oats provide a satisfying crunch that will keep you full until your next meal.
Ingredients
To whip up these scrumptious cookies, you’ll need:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup blueberries
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, mash the bananas until smooth.
- Add the rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt to the mashed bananas. Stir until everything is well combined.
- Drop spoonfuls of the cookie mixture onto your prepared baking sheet. Flatten each spoonful slightly to form cookie shapes.
- Bake for 15-18 minutes, or until the edges of the cookies turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serving Tips
These Banana Blueberry Oatmeal Breakfast Cookies are delicious on their own, but you can serve them with a cup of coffee or a glass of milk for an extra boost. They also pair well with a dollop of yogurt or a drizzle of nut butter for added protein. Serve them as part of a balanced breakfast or as a mid-morning snack to keep you energized throughout the day.
Storage Tips
Store your Banana Blueberry Oatmeal Breakfast Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week. For longer storage, freeze the cookies by placing them in a single layer on a baking sheet and freezing until solid. Once frozen, transfer the cookies to a freezer-safe container or zip-top bag and store them for up to 3 months. To thaw, simply leave them at room temperature for 15-20 minutes or microwave them for 10-15 seconds.
