Description
These blueberry oatmeal breakfast cookies are the perfect healthy, grab-and-go option for busy mornings. Packed with fiber, natural sweetness, and fruity goodness, they’re both kid-friendly and meal-prep approved.
Ingredients
1 ½ cups rolled oats
½ cup mashed banana or unsweetened applesauce
½ cup peanut butter or almond butter
¼ cup honey or maple syrup
¾ cup fresh blueberries
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon baking powder
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the oats, cinnamon, salt, and baking powder.
In a separate bowl, stir together the mashed banana, nut butter, honey (or maple syrup), and vanilla extract.
Combine the wet and dry ingredients until a dough forms.
Gently fold in the blueberries, being careful not to crush them.
Scoop spoonfuls of the dough onto your baking sheet and gently flatten the tops.
Bake for 12 to 15 minutes, or until the edges are golden brown.
Cool the cookies on a wire rack. Enjoy warm or store for later!
Notes
You can freeze these cookies in an airtight container for up to 3 months.
To make them vegan, use maple syrup and plant-based nut butter.
Add-ins like chopped walnuts, chia seeds, or mini chocolate chips can make fun variations.
Let cookies cool fully before storing to avoid moisture buildup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 6g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: blueberry oatmeal breakfast cookies, healthy breakfast cookies, gluten-free oatmeal cookies, grab and go breakfast