Start your day on a deliciously nutritious note with these Banana Blueberry Breakfast Cookies! These aren’t your ordinary cookies—they’re packed with wholesome ingredients that will fuel your morning without the sugar crash that comes from traditional breakfast pastries.
I created these cookies for those busy mornings when you need something grab-and-go but don’t want to sacrifice nutrition. The natural sweetness from ripe bananas pairs perfectly with juicy blueberries, creating a breakfast treat that feels indulgent while still being good for you.
Why You’ll Love This
- Make-ahead friendly—prepare a batch on Sunday for easy breakfasts all week
- Naturally sweetened with ripe bananas (no refined sugar needed!)
- Packed with fiber, protein, and antioxidants to start your day right
- Kid-approved and perfect for lunchboxes too
- Customizable with whatever mix-ins you have in your pantry
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup fresh blueberries
- Optional: ¼ cup chopped nuts (walnuts or almonds)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, thoroughly mash the ripe bananas with a fork until smooth with minimal lumps.
- Add the rolled oats, honey or maple syrup, vanilla extract, cinnamon, and salt to the mashed bananas. Stir until all ingredients are well combined.
- Gently fold in the fresh blueberries, being careful not to crush them. This helps maintain their shape and prevents the dough from turning purple.
- Using a cookie scoop or spoon, scoop approximately 2 tablespoons of dough for each cookie onto the prepared baking sheet. Slightly flatten the tops with the back of a spoon to form cookie shapes. Leave a little space between each cookie.
- Bake in the preheated oven for 12-15 minutes, until the cookies are set and slightly golden around the edges.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container.
Tips & Variations
- For extra protein, add 2 tablespoons of your favorite protein powder to the mix
- Try dried cranberries or chopped dried apricots instead of blueberries
- Make them gluten-free by using certified gluten-free oats
- For a tropical twist, add 1/4 cup shredded coconut and use chopped mango instead of blueberries
- If your bananas aren’t ripe enough, microwave them for 30 seconds to soften
- For a chocolate version, add 2 tablespoons of cocoa powder and a handful of dark chocolate chips
Serving Suggestions
These breakfast cookies are perfect on their own with a cup of coffee or tea for a quick breakfast. For a more substantial morning meal, serve with a dollop of Greek yogurt and a drizzle of honey on the side.
They also make an excellent pre-workout snack or can be crumbled over a smoothie bowl for added texture and nutrients.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze individually wrapped cookies for up to 3 months—just microwave for 30 seconds when ready to eat.
- These cookies will be soft and moist, not crispy like traditional cookies.
- For the best flavor, use bananas that are very ripe with lots of brown spots.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, but don’t thaw them first. Add them frozen and expect to add 1-2 minutes to the baking time.
Are these cookies vegan?
They can be! Just use maple syrup instead of honey and check that your other ingredients don’t contain animal products.
Can I make these without nuts?
Absolutely. Substitute sunflower seed butter for the almond butter and skip the walnuts or replace them with seeds like pumpkin or sunflower seeds.
Why did my cookies turn out mushy?
This is likely due to excess moisture from the bananas or blueberries. Try using less ripe bananas or adding an extra tablespoon or two of oats next time.
[recipe_card]
