Banana Blueberry Oatmeal Breakfast Cookies
Rated 3 stars by 4 users
Author
Sue G.
Servings
12 Cookies
Prep Time
10 minutes
Cook Time
15 minutes
Originally curated for Members and gratefully submitted by Sue G.
Healthy banana blueberry oatmeal breakfast cookies made with ripe bananas, oats, and natural sweeteners—an easy, wholesome grab-and-go breakfast. These naturally sweetened cookies are perfect for busy mornings when you need something nutritious and delicious.
Ingredients
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2 ripe bananas, mashed
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1 cup rolled oats
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1/2 cup blueberries
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1/4 cup honey or maple syrup
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1 tsp vanilla extract
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1/2 tsp cinnamon
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A pinch of salt
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash the bananas. Add the rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir until well combined.
Drop spoonfuls of the mixture onto your prepared baking sheet. Flatten them slightly to form cookie shapes.
Bake for 15-18 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Note
Cook's Note
Use very ripe bananas with brown spots for the best natural sweetness and binding. These cookies are best enjoyed within 2-3 days when stored in an airtight container at room temperature, or freeze for up to 3 months.
Common Mistakes to Avoid
- Using under-ripe bananas – The bananas need to be very ripe (with brown spots) to provide enough sweetness and moisture for the cookies to hold together.
- Skipping the parchment paper – These cookies can stick to the pan without proper lining since they don't contain traditional fats.
- Over-baking – Watch closely after 15 minutes; over-baked cookies will be dry rather than chewy.