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

Scale

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

Cook Mode Prevent your screen from going dark

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.