Blueberry Breakfast Cookies sweetened with bananas and made with rolled oats, peanut butter, and chia seeds make a hearty and healthy breakfast treat you'll love.
Healthy breakfast cookies made with rolled oats, nut butter, bananas, fresh blueberries, and white chocolate chips are a hearty, delicious cookie that is nutritious enough to have for breakfast.
These easy breakfast cookies grew our of necessity. After weeks at home, my whole family is pretty bored with breakfast and my kids are constantly requesting snacks. While we have tried to make mealtimes pretty consistent, my two year old now heads right to the snack cabinet when she wakes up.
Instead of battling this daily, we have added these healthy breakfast cookies to our routine. Not only are they something the kids can't wait to eat, but they can also help make them. This means a solid hour of baking and eating. Usually, we start with some smoothies or yogurt before starting the baking process so there are no rumbling tummies. Then we finish breakfast with these yummy cookies and pack away the rest for snacks. Win-win.
The best thing about these cookies is that they really are packed with good for you ingredients. There are rolled oats, nut butter (healthy fats and protein), fresh fruit, seeds, and minimal added sugars. They can be made with or without the chocolate chips, you can try different berries, and you can experiment with all type of fun additions like nuts, seeds, dried fruit, and more.
How to Make Breakfast Cookies
Here is the basic recipe for making breakfast cookies that you can use to create all your favorite combinations and cookie flavors.
The first step is getting the wet ingredients well combined so that the peanut butter (or other nut butter) and bananas are smoothly mixed. Mash the two very ripe bananas using a fork and then add the peanut butter, maple syrup, melted coconut oil, eggs, and vanilla extract. It helps if the peanut butter is room temperature. Then use a whisk to mix it really well until it is smooth. This leads to a better texture in the final product.
Next stir in the oats, cinnamon, baking powder, baking soda, and salt. Depending on the saltiness of the peanut butter, you can leave the salt on the side. Stir this until just combined.
Then add the mix-ins. You will want about 1 -1 /4 cups of toppings that could include fresh fruit, nuts, dried fruits, seeds, and/or chocolate chips. For this batch, I used fresh blueberries, chia seeds, flax seeds, hemp seeds, and white chocolate chips. You can choose anything you like.
Then scoop them out onto a baking sheet covered with parchment paper or a silicone mat. Use about two tablespoons per cookie and slightly press them down. They don't spread very much during baking, so make sure to press them down slightly.
Bake at 350 degrees for 12-15 minutes until they are browned around the edges and firm. Then let them cool for at least 10 minutes.
Recipe Ideas and Twists
There are so many ways to customize these cookies to make them something you will love! This base recipe is very versatile.
- If you only have instant or quick cooking oats, they will also work for these oatmeal breakfast cookies. The texture will just be slightly softer.
- Make these with fresh blueberries, strawberries, or raspberries. Frozen will also work ut the cookies will have a moister texture.
- If you don't have fresh fruit, you could swap in dried fruit like dried blueberries, cherries, cranberries, dates, or apricots.
- Any type of nut butter will work for these cookies and many times I use sunflower butter so I can send them to school. Delicious options include cashew butter, almond butter, or one of the many mixed nut butter options.
- Experiment with different types of chocolate chips. These are delicious with dark chocolate, semi-sweet, milk, or white chocolate. They also work with cinnamon chips or peanut butter chips.
- For a more trail mix or granola style cookie, add in a bunch of different chopped nuts, seeds, and dried fruit including walnuts, pumpkin seeds, raisins, and cranberries.
- I haven't tried making these without bananas, so I am not sure if they would work with applesauce or pumpkin. If you try this option, you will need additional sweetener.
- For a vegan option, you can use a flax or chia egg.
How to Store Blueberry Breakfast Cookies
Since these cookies contain both fresh bananas and blueberries, I like to store them in the fridge even though the texture becomes slightly softer. They will keep for 4-5 days. On the counter, they should be eaten in 1-2 days.
These cookies are also great to pop in the freezer and can be stored for up to 3 months in the freezer.
More Healthy Breakfast Baked Goods
Blueberry Breakfast Cookies
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- 2 bananas, mashed (very ripe)
- 1/2 cup peanut butter (or almond butter)
- 2 eggs
- 2 tbsp pure maple syrup
- 2 tbsp coconut oil, melted (or butter)
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (leave out if peanut butter is salted)
- 3/4 cup blueberries (or frozen)
- 1/3 cup chocolate chips (any kind)
- 2 tbsp chia seeds (and/or flax seeds, hemp seeds)
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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