A Sweet, Wholesome Way to Start the Day

When mornings get busy, it’s so easy to skip breakfast or grab something that’s… not exactly nourishing. That’s where Banana Blueberry Oatmeal Breakfast Cookies come in. These little gems are soft, naturally sweet, full of oats and fruit, and feel like a treat while still being simple and wholesome.

They’re the kind of “cookies” you can enjoy with your coffee and feel good about. There’s no flour, no eggs, and the sweetness comes mostly from ripe bananas and a touch of honey or maple syrup. The oats give them a hearty bite, while the blueberries add juicy pops of flavor in every mouthful. 💛

Perfect for meal prep, on-the-go breakfasts, after-school snacks, or a healthier dessert, these breakfast cookies are easy to make, easy to customize, and absolutely family-friendly.

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🌞 Why Breakfast Cookies Are So Perfect

These aren’t your typical dessert cookies—they’re softer, heartier, and built around whole ingredients. You get:

✔️ Natural sweetness from ripe bananas 🍌
✔️ Fiber and texture from rolled oats
✔️ Antioxidant-rich blueberries 🫐
✔️ A touch of honey or maple syrup instead of tons of sugar
✔️ Warm flavor from cinnamon
✔️ A quick, one-bowl recipe

They’re especially great for:

Busy mornings
Pre- or post-workout snacks
Lunchbox-friendly treats
Freezer-friendly breakfast options

And because everything goes into one bowl and onto one tray, cleanup is easy—which is always a bonus. 😄

🧾 Ingredient Breakdown: Why Each One Matters

🍌 2 ripe bananas, mashed

Ripe bananas are the backbone of this recipe. The riper they are (lots of brown spots), the sweeter and softer your cookies will be. They:

Act as a natural sweetener
Help bind the mixture together
Add moisture and flavor

🥣 1 cup rolled oats

Rolled oats give the cookies their structure and heartiness. Unlike instant oats, rolled oats keep their shape better and give a chewier texture, which is perfect for breakfast cookies.

🫐 1/2 cup blueberries

Blueberries add juiciness and a burst of natural sweetness. Fresh or frozen both work—just be gentle when stirring so they don’t break down too much.

🍯 1/4 cup honey or maple syrup

Either option works beautifully:

Honey gives a warm, floral sweetness.
Maple syrup adds a cozy, caramel-like flavor.

This touch of liquid sweetener enhances the natural sugar in the bananas.

🌿 1 tsp vanilla extract

Vanilla deepens the flavor and ties everything together. It makes these cookies smell like fresh bakery goodness.

🌰 1/2 tsp cinnamon

Cinnamon adds warmth and a comforting, cozy flavor that pairs perfectly with bananas and oats. It also makes your kitchen smell amazing while they bake. 🥰

🧂 A pinch of salt

Just a pinch makes a big difference—it balances sweetness and enhances all the other flavors.

🥣 Step-by-Step: How to Make Banana Blueberry Oatmeal Breakfast Cookies

Your directions are simple and spot on. Here’s an expanded walk-through with a bit more detail and helpful tips.

1️⃣ Preheat the Oven & Prep the Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Preheating to 350°F ensures even baking without drying out the cookies. Lining your baking sheet with parchment paper prevents sticking and makes cleanup easy.

2️⃣ Mash the Bananas

In a large bowl, mash the bananas.

Use a fork or potato masher to mash the bananas until mostly smooth with small soft lumps. You want them well mashed so they can coat the oats and help hold everything together.

The sweeter and softer your bananas, the better the flavor and texture.

3️⃣ Add the Remaining Ingredients

Add the rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir until well combined.

Now everything goes in one bowl—nice and easy.

Rolled oats soak up moisture from the banana and syrup.
Blueberries get gently folded in at the end so they stay whole.
Cinnamon + vanilla give warmth and aroma.
Salt keeps the flavor balanced.

Stir until the oats are fully coated and the blueberries are evenly distributed.

Note: The mixture will look more like a thick, chunky batter than traditional cookie dough—this is exactly right for breakfast cookies like these.

4️⃣ Shape the Cookies

Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten them slightly to form cookie shapes.

Because these cookies don’t spread much while baking (no butter, no leavening), shaping them now is important.

Use:

A spoon,
A cookie scoop, or
Slightly damp fingers to help press them into round, flat discs.

Aim for about 1/2 inch thickness so they bake evenly.

5️⃣ Bake

Bake for 15-18 minutes or until the edges are golden brown.

During baking:

The oats firm up
The bananas set
The edges take on a gentle golden color

Check them at 15 minutes—if the edges look lightly browned and the tops feel set, they’re ready. If they’re still too soft, give them another 2–3 minutes.

6️⃣ 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.

Letting them cool on the sheet helps them firm up enough to move without breaking. Once they’re on a rack, they cool through and hold together nicely.

These taste great:

Slightly warm and soft
Or completely cooled and chewy

☕ How to Serve These Breakfast Cookies

These cookies are super versatile. You can enjoy them:

As a grab-and-go breakfast with a cup of coffee or tea ☕
With a side of Greek yogurt and fresh fruit
As a post-workout snack
As a healthier dessert after dinner
Packed in lunchboxes

You can even crumble one over yogurt like a soft, fruity granola.

🧊 Storage & Freezer Tips

These cookies store really well, which makes them amazing for meal prep.

Store in an airtight container at room temperature for 1–2 days.
For longer storage, keep them in the fridge for up to 4–5 days.
To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 2–3 months.

To eat from the freezer, just let one sit at room temperature for 15–20 minutes, or microwave it for about 10–15 seconds for a soft, warm snack.

✨ Optional Add-Ins for Future Batches

Your base recipe is already perfect and well-balanced. If you ever want to play with variations later (without changing the core method), here are some add-in ideas:

Chopped nuts (walnuts, pecans, or almonds)
A tablespoon of chia seeds or flaxseeds
A handful of dark chocolate chips 🍫
Dried cranberries or raisins
A spoonful of peanut butter or almond butter mixed into the batter

But for now, your original version is a fantastic, simple, tried-and-loved combo.