If you’re looking for a delicious way to start your day with wholesome goodness, the Banana Blueberry Breakfast Cookies Recipe is about to become your new best friend. These cookies bring together the natural sweetness of ripe bananas and juicy blueberries with the comforting chew of oats, creating a breakfast treat that’s as nourishing as it is delightful. Whether you’re pressed for time in the morning or craving a healthy snack, these breakfast cookies offer a perfect balance of fiber, flavor, and fruit that will leave you energized and satisfied.
Ingredients You’ll Need
This Banana Blueberry Breakfast Cookies Recipe calls for simple, everyday ingredients that pack a punch in taste and nutrition. Each component plays a vital role in ensuring the cookies come together beautifully—moist and tender from bananas and applesauce, lightly sweet with vanilla, hearty and chewy thanks to oats, and bursting with bursts of fresh or frozen blueberries.
- 2 ripe bananas, mashed: The natural sweetener and binder, providing moisture and flavor.
- ½ cup applesauce: Adds moisture while keeping the cookies soft and slightly tender.
- ½ teaspoon vanilla extract: A subtle hint of warmth that enhances the overall flavor.
- 1 ½ cups old-fashioned oats: Gives the cookies structure and a satisfying chewiness.
- ½ cup fresh or frozen blueberries: Juicy pops of fruity goodness that brighten every bite.
How to Make Banana Blueberry Breakfast Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by setting your oven to 350°F (175°C) for the perfect baking temperature. While it warms, line a baking sheet with parchment paper to prevent sticking and to make cleanup a breeze.
Step 2: Mash the Bananas
In a large bowl, mash your ripe bananas until smooth and creamy. This step is key to infusing the batter with that lovely banana flavor and ensuring the cookies are wonderfully moist.
Step 3: Combine Wet Ingredients
Mix in the applesauce and vanilla extract with the mashed bananas. The applesauce adds moisture without extra fat, helping keep the cookies soft, while the vanilla brings a subtle complexity.
Step 4: Fold in the Oats
Stir in the old-fashioned oats until completely incorporated. The oats provide a hearty base that gives the cookies their chewy texture and keeps you feeling full longer.
Step 5: Gently Add Blueberries
Carefully fold in the blueberries, being gentle so they stay mostly whole. These juicy bursts will give each cookie little pockets of fruity freshness that balance perfectly with the oats and bananas.
Step 6: Shape and Bake
Scoop heaping tablespoons of the mixture onto your prepared baking sheet, spacing them evenly. Flatten each slightly into cookie shapes to ensure even baking. Bake for 15 to 18 minutes until the cookies are set with a hint of golden color at the edges.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up and makes them easier to handle.
How to Serve Banana Blueberry Breakfast Cookies Recipe
Garnishes
While these cookies are delightful on their own, adding a light sprinkle of cinnamon or a dollop of Greek yogurt on the side can elevate their flavor. A drizzle of honey or a dusting of powdered sugar also makes for an appealing presentation without taking away from the wholesome ingredients.
Side Dishes
Pair these cookies with a glass of cold milk, a warm cup of herbal tea, or a smoothie for a complete breakfast experience. Fresh fruit on the side, like sliced bananas or more blueberries, complements the flavors beautifully and adds an extra dose of vitamins.
Creative Ways to Present
Try layering broken pieces of these cookies in a parfait with yogurt and granola for a visually appealing and tasty breakfast. Alternatively, wrap a couple of cookies with a piece of parchment tied with twine—perfect for gifting or a grab-and-go morning treat!
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Blueberry Breakfast Cookies in an airtight container at room temperature for up to three days. This keeps them soft and ready to enjoy without drying out.
Freezing
If you want to make these cookies well in advance, freeze them by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container or bag once solid. They’ll keep fresh in the freezer for up to three months.
Reheating
When ready to eat, warm the cookies lightly in the microwave for 10 to 15 seconds or pop them in a toaster oven for a few minutes. This brings back that freshly-baked softness and highlights the banana and blueberry flavors.
FAQs
Can I use frozen blueberries for this Banana Blueberry Breakfast Cookies Recipe?
Absolutely! Frozen blueberries work wonderfully in this recipe. Just make sure to fold them in gently so they don’t bleed too much into the batter, keeping the cookies pretty and colorful.
Are these cookies gluten-free?
They can be! Use certified gluten-free oats to make sure the cookies stay gluten-free. Otherwise, the recipe as is contains no gluten ingredients.
Can I substitute the applesauce for something else?
You can swap applesauce with mashed pumpkin or yogurt as a moisture alternative, but keep in mind this might slightly change the texture and flavor profile.
How long will these cookies last?
Stored properly at room temperature in an airtight container, these breakfast cookies will last about 3 days. For longer storage, freezing is the best option.
Are these suitable for kids?
Yes! Kids usually love the naturally sweet flavors of banana and blueberry, plus these cookies are soft and easy to chew, making them an excellent choice for little ones.
Final Thoughts
There’s something really special about starting your day with a treat that combines wholesome ingredients and irresistible flavor, and the Banana Blueberry Breakfast Cookies Recipe delivers exactly that. Whether you’re rushing out the door or enjoying a slow morning, these cookies provide nourishment and satisfaction in every bite. I can’t wait for you to try them and make them a beloved part of your breakfast routine!
Print
Banana Blueberry Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Blueberry Breakfast Cookies are a healthy, delicious way to start your day. Made with ripe bananas, applesauce, oats, and fresh or frozen blueberries, they are naturally sweetened and packed with wholesome ingredients. Perfect for a quick breakfast or a nutritious snack, these cookies are easy to prepare and bake to a soft, chewy texture with a hint of fruity goodness.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup applesauce
- ½ tsp vanilla extract
Dry Ingredients
- 1 ½ cups old-fashioned oats
- ½ cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cookies.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mash bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, which will act as a natural binder and sweetener.
- Mix wet ingredients: Stir the applesauce and vanilla extract into the mashed bananas until the mixture is well combined and uniform.
- Add oats: Mix in the old-fashioned oats gradually, stirring continuously to fully incorporate the oats into the wet mixture, forming the cookie dough.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries, taking care not to crush them to preserve bursts of flavor and moisture.
- Scoop dough: Use heaping tablespoons to scoop portions of the mixture onto the prepared baking sheet, spacing them evenly.
- Shape cookies: Slightly flatten each scoop into a cookie shape to ensure even baking and a proper cookie texture.
- Bake cookies: Place the baking sheet in the oven and bake for 15-18 minutes, or until the cookies are set and turn lightly golden around the edges.
- Cool on sheet: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes directly on the sheet to firm up.
- Transfer to rack: Transfer the cookies to a wire rack to cool completely before serving for best texture and taste.
Notes
- Use ripe bananas for natural sweetness and better binding.
- Frozen blueberries can be used directly without thawing to avoid excess moisture.
- Applesauce adds moisture and sweetness without added fat.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies are naturally gluten-free if made with certified gluten-free oats.
