These Soft-Baked Banana Blueberry Breakfast Cookies are a wholesome way to start the day—naturally sweet, loaded with oats, and packed with juicy blueberries and ripe bananas. I like to think of them as a cross between a hearty oatmeal cookie and a soft muffin top. They’re easy to make, easy to grab on busy mornings, and just sweet enough to feel like a treat.
Why I Love This Recipe
I love these breakfast cookies because they’re filling, nutritious, and customizable. They’re naturally sweetened with bananas and just a touch of honey or maple syrup, which makes them feel like a guilt-free morning treat. The oats keep me full, and the blueberries give each bite a pop of fresh flavor. These are especially great for meal prep—I bake a batch and store them for the week, and they make mornings so much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ½ cup oat flour (or blended oats)
- 1 egg
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut oil or melted butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fresh or frozen blueberries
Directions
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Preheat the oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix the wet ingredients: In a large bowl, I mash the bananas until smooth, then whisk in the egg, honey (or syrup), melted coconut oil, and vanilla.
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Add the dry ingredients: I stir in the oats, oat flour, cinnamon, salt, and baking powder until fully combined. Then I gently fold in the blueberries, being careful not to crush them too much.
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Scoop and shape: I use a cookie scoop or large spoon to drop mounds of dough onto the baking sheet. I flatten them slightly with the back of the spoon—they don’t spread much while baking.
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Bake: I bake the cookies for about 15–18 minutes, or until the edges are lightly golden and the centers are set. I let them cool on the tray for a few minutes before transferring them to a wire rack.
Servings and Timing
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Servings: 10–12 cookies
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Prep time: 10 minutes
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Bake time: 15–18 minutes
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Total time: About 25–30 minutes
Variations
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Add-ins: I mix in chopped nuts, chia seeds, or shredded coconut for extra texture.
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Chocolate twist: A handful of mini chocolate chips makes these more dessert-like but still great for breakfast.
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Dried fruit: I’ve swapped the blueberries for raisins or dried cranberries when I don’t have fresh berries.
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Vegan option: I replace the egg with a flax egg and use maple syrup and coconut oil to keep it plant-based.
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Protein boost: A scoop of vanilla protein powder blends in easily with the oat flour.
Storage/Reheating
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Room temp: I store them in an airtight container for up to 2 days.
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Refrigerator: For longer freshness, I keep them in the fridge for up to 5 days.
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Freezer: These freeze really well—I let them cool completely, then freeze in a sealed bag for up to 2 months.
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Reheating: I microwave them for about 10–15 seconds for that just-baked texture.
FAQs
Can I use frozen blueberries?
Yes, I’ve used frozen ones straight from the freezer. I just fold them in gently to avoid bleeding too much color into the dough.
Are these cookies gluten-free?
If I use certified gluten-free oats and oat flour, then yes—they’re naturally gluten-free.
Can I make them without sweetener?
Absolutely. The bananas provide enough sweetness on their own if I’m avoiding added sugars.
Can I double the recipe?
I often do when I want extras for the freezer. I just use two baking sheets or bake in batches.
What’s the best way to mash bananas?
I use a fork if they’re very ripe, but when I want it smoother, I use a hand mixer for a quick mash.
Conclusion
These Soft-Baked Banana Blueberry Breakfast Cookies are a simple, satisfying way to enjoy a healthy start to the day. I love making a batch on Sunday and knowing I’ve got a week’s worth of grab-and-go goodness ready to fuel the mornings. Whether warm from the oven or straight from the fridge, they’re one of my favorite ways to turn basic pantry staples into something special.
Print
Soft-Baked Banana Blueberry Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–30 minutes
- Yield: 10–12 cookies
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American / Healthy Baking
- Diet: Gluten Free
Description
Soft-Baked Banana Blueberry Breakfast Cookies are a wholesome, grab-and-go morning treat made with ripe bananas, juicy blueberries, oats, and a touch of honey or maple syrup. These easy, one-bowl cookies are naturally sweet, gluten-free friendly, and perfect for meal prep. Think of them as a cross between a soft muffin top and a hearty oatmeal cookie—fuel for your day that tastes like a treat!
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ½ cup oat flour (or finely blended oats)
- 1 egg
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut oil or melted butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, mash bananas until smooth. Whisk in egg, honey or syrup, coconut oil, and vanilla extract.
- Add dry ingredients: Stir in oats, oat flour, cinnamon, salt, and baking powder until combined.
- Fold in blueberries gently, avoiding overmixing to keep them whole.
- Scoop dough onto the baking sheet using a large spoon or cookie scoop. Flatten slightly—cookies won’t spread much while baking.
- Bake for 15–18 minutes until edges are lightly golden and centers are set.
- Cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
- Customize it: Add chopped nuts, chia seeds, mini chocolate chips, or shredded coconut for more flavor and texture.
- Vegan version: Use a flax egg, maple syrup, and coconut oil to make it fully plant-based.
- Gluten-free: Ensure oats and oat flour are certified gluten-free.
- Meal prep tip: Double the batch and freeze extras for quick breakfasts.
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