Mornings can be hectic, but that doesn’t mean you have to skip breakfast. These Healthy Blueberry Banana Oatmeal Breakfast Cookies are a perfect grab-and-go option. Packed with wholesome ingredients, they offer a sweet start to your day without the guilt. Easy to make and even easier to enjoy, these cookies are a delightful way to fuel your morning.
Steps
- Preheat your oven to 325°F (163°C) and prepare two baking sheets by lining them with parchment paper or silicone mats.
- In a large mixing bowl, combine oats, salt, and cinnamon with the nut butter, maple syrup, apple butter, and mashed banana using a mixer until well blended.
- Add dried cranberries, pumpkin seeds, raisins, and optional ground flaxseed to the mixture and stir until evenly distributed.
- Use a 1/4 cup measuring cup to portion out mounds of dough onto the prepared baking sheets, shaping each mound into a flattened disc.
- Bake cookies for 16–19 minutes, or until the edges are lightly browned, then allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool fully.
Ingredients
- 2 cups (170g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
- 1/4 cup (60ml) pure maple syrup (or honey)
- 1/3 cup (60g) apple butter or unsweetened applesauce
- 1/2 cup (115g) mashed banana (about 1 large banana)
- 1/2 cup (75g) dried cranberries
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (75g) raisins
- Optional: 1/4 cup (28g) ground flaxseed
FAQ
- Can I use frozen bananas in the breakfast cookies?
- Yes, you can use frozen bananas, but make sure to thaw and drain them first. Thawed bananas can release excess liquid, so it’s important to strain that off before mashing them for the recipe. Using ripe bananas is recommended for better sweetness and flavor.
- What substitutions can I make in this recipe?
- This recipe is quite flexible. You can substitute almond butter with peanut, cashew, or sunflower seed butter. Apple butter can be replaced with unsweetened applesauce or mashed banana. Honey can be used instead of maple syrup, though it won’t be vegan anymore. You can also use your choice of add-ins like dried fruits or seeds.
- Are these breakfast cookies gluten-free?
- Yes, they can be gluten-free if you use certified gluten-free oats. Make sure to check the packaging to ensure the oats are processed in a gluten-free environment.
- How can I store and freeze these cookies?
- These cookies can be stored at room temperature for up to five days or refrigerated for up to ten days. To freeze, let them cool completely, then store them in an airtight container or bag for up to three months. Thaw them at room temperature or microwave for a few seconds before eating.
- Can I make these cookies into lactation cookies?
- Yes, you can easily turn them into lactation cookies by adding 3 tablespoons of brewer’s yeast and keeping the flaxseed in the recipe. Adding 2 tablespoons of milk can help absorb the brewer’s yeast.
Tips
- Flatten the Cookies: Before baking, gently flatten the tops of the cookie dough mounds with the back of a spoon. This helps shape them into flat discs, as the cookies won’t spread much during baking.
- Customize Ingredients: Feel free to substitute ingredients based on your preferences or what you have on hand. For example, you can use different nut or seed butters instead of almond butter, or try other add-ins like chocolate chips, dried fruits, or nuts.
- Use Ripe Bananas: If using bananas, ensure they are ripe and spotty for the best flavor. When using frozen bananas, make sure to strain any excess liquid after thawing to avoid altering the recipe’s moisture balance.
- Freeze for Later: These cookies freeze well for up to 3 months. After baking and cooling, store them in an airtight container in the freezer. Thaw them at room temperature or microwave for a few seconds when you’re ready to enjoy.
Equipment
- Stand Mixer or Hand Mixer – Useful for mixing the thick dough.
- Silicone Baking Mats or Parchment Paper – For lining baking sheets.
- Baking Sheets – Large enough to accommodate multiple cookies.
- Cooling Rack – For cooling the cookies after baking.
