Banana Blueberry Oatmeal Breakfast Cookies – A Healthy Start to Your Morning!

Looking for a wholesome, quick, and naturally sweet breakfast that feels like dessert but fuels your body? These Banana Blueberry Oatmeal Cookies are soft, chewy, naturally sweet, and bursting with flavor. They’re ideal for busy mornings, school snacks, post-workout fuel, or a guilt-free treat any time of the day.

These cookies are egg-free, dairy-free, refined sugar-free, and packed with fiber and nutrients—a smart choice for anyone wanting to eat better without giving up taste.

 Why You’ll Love This Recipe

• One-bowl recipe – easy clean-up and minimal prep time
• Naturally sweetened – no white sugar or processed junk
• Kid-friendly and lunchbox-approved
• Perfect for meal prep – make ahead and store
• Only 7 wholesome ingredients

Whether you’re trying to eat clean, fuel your kids with better snacks, or just want a grab-and-go breakfast, this recipe checks all the boxes.

 Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats (old-fashioned, not instant)
• 1/2 cup fresh or frozen blueberries
• 1/4 cup honey or pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• A pinch of salt

 Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Mix Everything Together

In a large mixing bowl, mash the bananas thoroughly with a fork. Add in the oats, blueberries, honey or maple syrup, vanilla, cinnamon, and salt. Stir everything together until fully combined. The mixture will be thick and slightly sticky.

Tip: If using frozen blueberries, add them straight from the freezer to avoid them bleeding into the batter.

3. Shape the Cookies

Using a spoon or cookie scoop, drop the batter onto your prepared baking sheet. Flatten each mound slightly with the back of your spoon to form cookie shapes—they won’t spread much in the oven.

4. Bake to Perfection

Place the cookies in the preheated oven and bake for 15 to 18 minutes, or until the edges turn golden brown. Keep an eye on them to prevent overbaking.

5. Let Them Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and develop a nice chewy texture.

 Serving Ideas

• Pair with a cup of Greek yogurt and coffee for a complete breakfast.
• Pack them as a healthy school snack.
• Eat before or after your workout for quick, clean energy.
• Crumble them into a smoothie bowl or parfait.

 Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Keep in the fridge for up to 1 week.
• Freeze for up to 2 months—just thaw and enjoy!

 Nutritional Info (per cookie, approx.)

• Calories: 90–100
• Fat: 2g
• Carbs: 18g
• Protein: 2g
• Fiber: 2g
• No added sugar or preservatives!

 Add-In Ideas (Optional)

Want to customize it a bit? Try these mix-ins:

• 1 tbsp chia seeds or flaxseeds
• 1–2 tbsp chopped nuts (walnuts, pecans)
• 1/4 cup dark chocolate chips
• A dash of nutmeg or cardamom for extra flavor