If you’re on the hunt for a wholesome and delicious start to your day, this Banana Blueberry Breakfast Cookies Recipe is going to become your new best friend. These cookies strike the perfect balance between naturally sweet ripe bananas and burst-in-your-mouth juicy blueberries, all wrapped up in chewy oats and a hint of cinnamon. They’re incredibly easy to whip up, take just about 20 minutes, and provide a nourishing grab-and-go option that feels like a treat without any guilt. Trust me, once you try these, your mornings will never be the same!
Ingredients You’ll Need
Simple ingredients make these Banana Blueberry Breakfast Cookies shine, each one bringing a unique touch to flavor, texture, or color. From the creamy sweetness of ripe bananas to the vibrant pops of fresh blueberries, you’ll find everything you need in your pantry or fruit bowl.
- 2 ripe bananas, mashed: These provide natural sweetness and moisture, binding everything together perfectly.
- 1 cup rolled oats: Adding hearty texture and fiber, rolled oats keep these cookies satisfying.
- 1/2 cup blueberries: Fresh or frozen, these little gems offer juicy bursts of flavor and a gorgeous color contrast.
- 1/4 cup honey or maple syrup: A touch of natural sweetness to elevate the taste without overwhelming.
- 1 teaspoon vanilla extract: Aromatic and warming, vanilla enhances every bite.
- 1/2 teaspoon cinnamon: Adds a cozy spice that complements the fruit beautifully.
- A pinch of salt: Balances the sweetness and brings out all the flavors.
How to Make Banana Blueberry Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple first step ensures your cookies bake evenly and won’t stick, setting you up for success right from the start.
Step 2: Mix the Ingredients
In a large bowl, combine your mashed bananas, rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir everything together gently until the ingredients are well incorporated but the blueberries remain intact to give those beautiful juicy bursts once baked.
Step 3: Form the Cookies
Using a spoon, drop portions of the mixture onto the baking sheet. Lightly flatten each mound with the back of the spoon to form rough cookie shapes. Don’t worry about perfection here—the homemade look adds to their charm!
Step 4: Bake to Golden Perfection
Place your tray in the oven and bake the cookies for about 15 to 18 minutes. They’re done when the edges turn a golden brown and you start to notice a warm, inviting aroma filling your kitchen.
Step 5: Cool Before Enjoying
Allow the cookies to cool on the baking sheet for a few minutes; this helps them firm up without breaking apart. Then transfer them to a wire rack to cool completely, making them easier to handle and the flavors to settle deliciously.
Step 6: Enjoy or Store
These Banana Blueberry Breakfast Cookies Recipe treats are divine fresh from the oven, but they also hold up beautifully stored in an airtight container for up to a week—perfect for busy mornings or a wholesome snack anytime.
How to Serve Banana Blueberry Breakfast Cookies Recipe
Garnishes
Add a dollop of Greek yogurt or a drizzle of almond butter on top of your cookie for extra creaminess and protein. A sprinkle of chopped nuts or a few fresh blueberries on the side can elevate the presentation and taste effortlessly.
Side Dishes
Pair these cookies with a cup of your favorite coffee or tea for a peaceful morning ritual. They also go wonderfully with a fresh fruit salad or a glass of cold milk, rounding out the breakfast while keeping things light.
Creative Ways to Present
Turn these cookies into a playful breakfast sandwich by sandwiching a layer of peanut butter or cream cheese between two cookies. Alternatively, crumble them over a bowl of yogurt for a crunchy, fruity topping that feels like dessert but starts your day right.
Make Ahead and Storage
Storing Leftovers
After baking, allow your Banana Blueberry Breakfast Cookies Recipe to cool completely before storing them in an airtight container. Kept at room temperature, they stay fresh for up to a week, making them an ideal make-ahead breakfast option.
Freezing
If you want to keep these cookies longer, freezing works like a charm. Place them in a single layer on a baking sheet to freeze individually, then transfer them into a freezer-safe bag or container. They’ll keep well for up to three months.
Reheating
To enjoy your cookies warm, simply pop them in a toaster oven or microwave for a few seconds until soft and fragrant. This little step brings back that fresh-baked feeling and makes the flavors bloom again beautifully.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work just fine—just be sure to thaw and drain them slightly so your cookie batter doesn’t become too wet.
Are these cookies gluten-free?
They can be! Just make sure to use gluten-free rolled oats, and you’ll have a naturally gluten-free breakfast treat.
Can I substitute the honey or maple syrup?
Yes, you can use any liquid sweetener you prefer, like agave nectar or even brown rice syrup, to suit your taste or dietary needs.
How ripe should the bananas be?
The riper, the better! Bananas with brown spots are sweeter and mash more easily, adding great flavor and moisture to your cookies.
Are these cookies suitable for kids’ lunchboxes?
Definitely. They’re wholesome, naturally sweet, and portable — a perfect snack or breakfast for little ones on the go.
Final Thoughts
There’s something so warm and inviting about starting your day with these Banana Blueberry Breakfast Cookies Recipe treats. They’re quick to make, nourish your body, and satisfy your taste buds in equal measure. Give this recipe a try, and I promise you’ll keep coming back to it as a favorite morning ritual or anytime snack that feels both indulgent and good for you.
Print
Banana Blueberry Breakfast Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Total Time: 20-23 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful and healthy Banana Blueberry Breakfast Cookies that are easy to make and perfect for a nutritious start to your day. These cookies combine mashed ripe bananas, rolled oats, and fresh blueberries with a touch of honey and cinnamon for natural sweetness and flavor. Baked to golden perfection, they offer a wholesome, portable breakfast or snack option that’s both tasty and nourishing.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 teaspoon cinnamon
- A pinch of salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup blueberries
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix ingredients: In a large bowl, thoroughly combine the mashed bananas, rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt until a cohesive mixture forms.
- Shape cookies: Drop spoonfuls of the mixture onto the prepared baking sheet and gently flatten each spoonful to form cookie shapes of even thickness for uniform baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 15-18 minutes, or until the edges become golden brown and the cookies are set.
- Cooling: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes; then transfer them to a wire rack to cool completely to maintain their texture.
- Serve and store: Enjoy your banana blueberry breakfast cookies fresh, or store them in an airtight container for up to one week to preserve freshness and flavor.
Notes
- You can substitute blueberries with other fresh or dried fruits like raspberries or raisins for variety.
- For a nuttier flavor, consider adding a handful of chopped nuts or seeds.
- If you prefer a vegan version, use maple syrup instead of honey.
- Make sure bananas are ripe to maximize sweetness without added sugar.
- These cookies freeze well for up to 3 months; thaw before serving.
