These chewy Banana Blueberry Oatmeal Breakfast Cookies are a healthy make-ahead breakfast that feels like a treat! Mashed banana keeps them moist and naturally sweet, with juicy pops of blueberries and healthy fats from almonds to keep you feeling full.
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Why You’ll Love This Recipe
- Feels like a treat: These remind me a bit of oatmeal-raisin cookies, but with blueberries instead of raisins! They’re delicious and feel like a treat.
- Slow-burning energy: Thanks to oats, chia, flax, and a handful of nuts, this is a balanced breakfast that will help keep you feeling full and focused.
- Easy to make and keep well: Great for meal prep, these are easy and keep moist for a few days thanks to the fruit.
Ingredients You’ll Need
Shopping list of all the ingredients is listed below or scroll to the bottom for the full recipe card with exact measurements and details:
- Rolled oats
- Almond flour
- Vanilla extract
- Ground flaxseed
- Chia seeds
- Ground cinnamon
- Salt
- Chopped raw almonds or pistachios
- Ripe bananas
- Almond or peanut butter
- Frozen blueberries
Instructions
Here’s how to make your own batch of Banana Blueberry Oatmeal Cookies! Jump to the recipe card at the very bottom of this post for exact measurements, temperatures, and bake times.
Step One: Blend part of the oats into a coarse flour and transfer to a bowl.
Step Two: In the same bowl, stir mashed bananas, nut butter, vanilla, flaxseed, and chia until thickened.
Step Three: Add the remaining whole oats, almond flour, cinnamon, salt, and nuts; mix until evenly combined.
Step Four: Gently fold in the frozen blueberries.
Step Five: Scoop portions onto a lined tray, flatten slightly, then bake until golden at the edges.
Step Six: Let cookies rest briefly on the tray, then transfer to a rack to cool completely before serving or storing.
Storage
Let your cookies cool completely on a wire rack before storing to avoid sogginess. Then stack them with parchment paper in between in an airtight container: they’ll keep at room temperature for up to 3 days or in the fridge for about a week if you like them a bit firmer.
Expert Tips
Use ripe, spotty bananas for max sweetness and moisture- no extra sugar needed.
FAQ
Yes you can, fresh blueberries work fine too.
If your bananas aren’t sweet enough, mash them and let the mixture sit a few minutes to develop sweetness, or stir in a teaspoon of maple syrup or sugar if needed.
Serving Suggestions and More Recipes
- Lemon-Blueberry Baked Oats
- Blueberry Blended Overnight Oats
- Classic Breakfast Cookies (these ones are a bit more dense with extra seeds, nuts – think trail mix flavors)
Let me know what you think of these in the comments or tag me on Instagram (my handle is @glowdiaries___ so I can see how they turned out 🙂
Blueberry Breakfast Cookies
Ingredients
- 1½ cups rolled oats blend 3/4 cup into coarse flour
- ½ cup almond flour
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup raw almonds or pistachios chopped
- 1½ cups mashed ripe banana about 3 large bananas
- ½ cup natural almond or peanut butter or a mix of the two
- ½ cup frozen blueberries keep frozen
Instructions
- Preheat oven to 175°C (350°F). Line a tray with baking paper.
- Blend 3/4 cup of the oats into a coarse flour, then combine with the remaining 3/4 cup whole oats.
- In a large bowl, stir together mashed banana, nut butter, vanilla, flaxseed, and chia seeds. Let sit for 5 minutes to thicken.
- Add blended and whole oats, almond flour, cinnamon, salt, and chopped nuts. Mix until well combined.
- Fold in frozen blueberries.
- Scoop 2-3 tbsp of cookie dough, then place on lined baking tray and flatten slightly.
- Bake for 16–18 minutes or until golden on the edges and set.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
Ron says
made a batch of this for my kids last weekend and it’s their favourite now! love this recipe so tasty and easy