I bake these blueberry oatmeal cookies whenever I need a quick and reliable breakfast option to get ahead of a busy week. They’re soft, chewy, and filled with simple ingredients like oats, bananas, and fresh blueberries. The texture reminds me of a cross between a blueberry muffin and my gluten-free oatmeal chocolate chip cookies, and the flavor is just sweet enough without being too much for the morning.
I usually mix in some chopped walnuts for a bit of crunch, and on occasion, I add a few white chocolate chips for a special treat. These always disappear quickly in my house and make hectic mornings feel a little more manageable.
Recipe Highlights
Done in 25 minutes: With minimal prep time and a quick cooking time, this blueberry oatmeal cookie recipe is ready with a total time of less than 30 minutes. All I have to do is combine, portion, and bake. Even the kids like to help out and have fun adding different mix-ins.
Great for meal prep: Leftovers store well, making them one of my go-to breakfast meal prep ideas and a delicious way to use overripe bananas.
Tender and delicious: Soft and sweet, these cookies come together with simple ingredients, most of which I keep on hand. In addition, they’re naturally gluten-free, dairy-free, and nut-free-friendly, meaning everyone in my house can enjoy them.
Featured Ingredients
This isn’t the full list of ingredients (scroll down to the recipe card for those). But instead, just a few notes about the main ones:
- Bananas: I use two small, ripe bananas, just like I would for my gluten-free banana bread. I use bananas to cut down on added sugars in this recipe and to provide some fiber, as well. The riper they are, the easier they are to mix, and the sweeter the cookies taste.
- Old-fashioned rolled oats: We have non-celiac gluten intolerances in my home, so I always make sure to use certified gluten-free old-fashioned oats. Not only are they versatile and budget-friendly, but oats are also good for me, providing an excellent source of complex carbohydrates and fiber. I do not recommend using quick oats or steel-cut oats for these cookies because the taste and texture will not be the same.
- Blueberries: I usually make these blueberry oatmeal cookies with fresh blueberries, but wild blueberries (what I use in these oatmeal breakfast bars) also work and taste great. If using frozen, let them thaw and drain the excess liquid to prevent the cookies from becoming soggy. Or, swap the fresh blueberries for dried blueberries, dried cranberries, or raisins to make breakfast oatmeal raisin cookies instead.
- All-purpose flour: I’ve tested this recipe with both regular all-purpose flour and gluten-free flour blends. For gluten-free flour, I use Bob’s Red Mill 1-for-1 gluten-free baking flour.
- Brown sugar: Light or brown sugar sweetens the cookies further without making them overly sweet.
Find the ingredient list with exact measurements in the recipe card below.
Make It Nut-Free
I like to include chopped walnuts, pecans, or almonds for extra flavor, crunch, fiber, good-for-me non-saturated fats. However, if catering to nut allergies, I simply omit them, and the cookies are still very tasty.
Flatten Cookies With A Spatula
I find that when using gluten-free flour, the cookies don’t spread or flatten in the oven as much as they do when using all-purpose flour. So, I use the back of the spoon to gently push the cookie dough down into round cookie shapes before baking. This makes them easy to eat and promotes even cooking.
3 Simple Steps And One Bowl
These one-bowl cookies could not be easier to put together. Here are the basic steps:
- Mix the batter: Preheat oven and mix all the wet ingredients together in a large bowl. Add the dry ingredients and then stir in the blueberries.
- Scoop batter: Using two spoons or a cookie scoop, scoop 3-4 tablespoon mounds of dough onto the baking sheet.
- Bake cookies: Bake the cookies until they are golden brown around the edges, which will take 12 to 15 minutes, depending on the oven.
Enjoy On-The-Go Or As Part Of A Full Breakfast
These blueberry cookies are a fun new recipe to use as grab-and-go breakfast on school days or when I’m dashing out the door before a weekend track meet. High-quality coffee is a must for me in the mornings, and I always enjoy a cup with breakfast. But to pair with these cookies, I like the option of making quick protein coffee instead, for a little extra nourishment.
If I have a little more time, I serve these cookies alongside protein-rich options, such as hard-boiled eggs, these egg bites, my favorite ham and cheese breakfast casserole, or homemade turkey sausage patties. Then, I add fresh fruit, yogurt or kefir, or a banana blueberry smoothie for a well-rounded start to the day.
Storing For Meal Prep
Once cool, I transfer the cookies to an airtight container and store them at room temperature for up to 4 days.
Or, for a longer-lasting option, I wrap each one in plastic wrap and transfer them to a freezer-safe container. These cookies freeze well for up to 3 months. To serve, I thaw them at room temperature or warm one for 10 seconds in the microwave.
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Blueberry Breakfast Cookies Recipe
These blueberry breakfast cookies are subtly sweet, crispy and golden brown around the edges, and soft in the center. Versatile and easy to make, they’re a fun and different breakfast option that also works for healthy snacks.
Ingredients
- 2 small ripe bananas, mashed (about ⅔ cup)
- 2 large eggs
- ⅓ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups old-fashioned rolled oats
- ½ cup all-purpose flour (use gluten-free all-purpose flour if needed)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ⅓ cup roughly chopped walnuts, pecans, or sliced almonds
- 3 tablespoons mini white chocolate chips (optional)
- 1 cup fresh blueberries or frozen wild blueberries
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray, set aside.
- In a mixing bowl, add the mashed banana, eggs, brown sugar, and 1 teaspoon vanilla extract; whisk together. To the same bowl, add the oats, flour, cinnamon, baking soda, ¼ teaspoon salt, nuts, and optional white chocolate chips. Stir together, and then gently fold in the blueberries being careful not to crush them.
- Scoop the dough into 12 equal mounds (about 3-4 tablespoons each or use a #20 scoop). Place the dough mounds on the prepared baking sheet. Slightly flatten and shape the dough to form round cookie shapes.
- Bake until the cookies are lightly browned on bottom and edges, 12-15 minutes. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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Notes
For nut free: omit the nuts, or replace with sunflower seeds.
For dairy free: omit the chocolate chips or use dairy-free mini chocolate chips, such as Enjoy Life brand.
For gluten free: I like Bob’s Red Mill 1-to-1 gluten-free baking flour (the blue bag). If using gluten-free flour, the cookies won’t flatten as much as they do when using regular all-purpose flour. So be sure to flatten and shape the dough mounds into flattened rounds before baking.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 161
- Fat: 4 g
- (Sat Fat: 1 g)
- Sodium: 106 mg
- Carbohydrate: 30 g
- (Fiber: 3 g
- Sugar: 12 g)
- Protein: 3 g
- Cholesterol: 24 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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