Banana Blueberry Breakfast Cookies Recipe

Alright, let’s just say it: mornings can be brutal. 😬 If you’re anything like me, you’ve probably skipped breakfast more times than you’d care to admit — because who has time to cook eggs when you’re already 10 minutes late? That’s exactly why I swear by these banana blueberry breakfast cookies.

Yes, you read that right. Cookies. For breakfast. And no, they’re not just glorified sugar bombs pretending to be healthy. These beauties are soft, chewy, naturally sweetened, and packed with good-for-you ingredients. They’re everything you wish store-bought breakfast bars were but never actually are.

Wanna know how to whip them up without accidentally burning down your kitchen? You’re in the right place.

Why You Need Banana Blueberry Breakfast Cookies in Your Life

Let’s get real — no one wakes up craving a boring bowl of plain oatmeal. But cookies? Oh yeah.

Here are a few solid reasons why these cookies deserve a spot in your morning routine:

• Nutritious AF: They’re full of fiber, potassium, antioxidants, and whole grains. Basically, your body will thank you.
• Ridiculously easy to make: No fancy mixers, no weird ingredients.
• Portable: Ideal for busy mornings, road trips, or when you need to appear productive at work.
• Kid-approved: Even the pickiest little humans will eat these without a bribe.

And let’s be honest, telling yourself “I’m eating cookies for breakfast” just feels rebellious in the best way.

Ingredients You’ll Need

Don’t worry — everything here is easy to find and (probably) already lurking in your pantry.

Dry Ingredients:

• 2 cups rolled oats (old-fashioned, not instant)
• 1 teaspoon cinnamon (optional, but highly recommended)
• ½ teaspoon baking powder
  
• ¼ teaspoon salt
  

Wet Ingredients:

• 2 large ripe bananas (the spottier, the better)
• ¼ cup honey or maple syrup
  
• 1 large egg
  
• 1 teaspoon vanilla extract
  
• 3 tablespoons melted coconut oil or butter
  

Mix-ins:

• ¾ cup fresh or frozen blueberries
  
• Optional: ¼ cup chopped walnuts, pecans, or even dark chocolate chips if you’re feeling fancy.

Pro tip: Don’t even bother thawing frozen blueberries — they’ll bake just fine and won’t turn your dough into Smurf town.

How to Make Banana Blueberry Breakfast Cookies

Alright, let’s bake some cookies, shall we?

Step 1: Preheat That Oven

Fire it up to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mash Those Bananas

In a large bowl, mash your bananas until they’re smooth. A few lumps are okay — we’re not making baby food here.

Step 3: Mix Wet Ingredients

To your bananas, add the honey (or maple syrup), egg, vanilla, and melted coconut oil. Stir until combined.

Step 4: Add Dry Ingredients

In a separate bowl, mix the oats, cinnamon, baking powder, and salt. Then, dump it into the wet ingredients and stir everything together.

Step 5: Fold in Blueberries

Gently fold in your blueberries (and nuts/chocolate if you’re using them). Don’t overmix unless you want purple cookies. (Not that there’s anything wrong with that.)

Step 6: Scoop & Bake

Drop heaping spoonfuls of dough onto your baking sheet and flatten them slightly with the back of a spoon. Bake for 15–18 minutes, or until the edges are lightly golden.

Step 7: Cool & Devour

Let them cool on the pan for a few minutes before transferring them to a rack. Or just eat one right away and risk burning your tongue. Your call.

Why This Recipe Actually Works

Ever wonder why some “healthy” cookies turn out sad and rubbery? Here’s why this one doesn’t:

• Bananas add moisture, natural sweetness, and act as a binder.
• Oats give texture and fiber while keeping things hearty.
• Blueberries burst with flavor and juiciness, making every bite feel like a treat.
• Just the right fat-to-carb balance keeps them soft but not greasy.

IMO, these cookies walk the line between nutritious and indulgent perfectly. You won’t feel like you’re chewing on a cardboard coaster.

Tips for the Best Breakfast Cookies

Because I’ve messed these up enough times to know better, here are a few pro tips:

• Use ripe bananas. If your bananas aren’t spotty, just pop them in the oven (peels on) at 300°F for about 10 minutes.
• Don’t overbake. They’ll firm up as they cool, so pull them when they’re just golden.
• Chill the dough for 10–15 minutes if it feels too sticky to handle.
• Add-ins are your friend. Nuts, seeds, coconut, or even a sprinkle of coarse sea salt on top — go wild.

Healthier Swaps & Variations

Wanna tweak these cookies to fit your vibe? Here are some ideas:

• Use whole wheat flour for an extra fiber boost (replace about ½ cup of oats).
• Sub in chia or flax eggs to make them vegan.
• Cut back the sweetener if your bananas are super ripe.
• Use dried blueberries if fresh/frozen isn’t an option — just reduce the amount slightly.

And hey, no one’s stopping you from drizzling a little peanut butter on top. Just saying.

When & Where to Eat These

Short answer: anywhere, anytime.

Longer answer? Here are some scenarios where these cookies shine:

• On your way out the door because you overslept (again).
• At your desk while pretending you’re totally not scrolling Instagram.
• On a hike or road trip for an easy energy boost.
• After a workout when you deserve a treat but also need fuel.

Basically, they’re clutch in every situation where “real breakfast” sounds like too much work.

Storing & Freezing Tips

So you baked a batch (or three) and now you’ve got extras? Lucky you.

• Room temp: Store in an airtight container for up to 3 days.
• Fridge: Extend their life to about a week.
• Freezer: Freeze in a single layer, then transfer to a bag. They’ll keep for up to 2 months.

FYI — they’re great straight from the freezer. Or microwave them for a few seconds to bring them back to life.

Why Homemade Beats Store-Bought

Look, you could buy one of those sad, chalky “breakfast cookies” from the store, but why bother? Homemade wins every time because:

• You control the sugar and ingredients.
• They’re fresher, tastier, and don’t have preservatives.
• Making them costs way less than buying some bougie “organic” brand.
• You get to lick the bowl. (Don’t @ me.)

Ever wondered why store-bought cookies can sit on a shelf for months and still look “fresh”? Yeah… exactly.

FAQs

Can I use frozen bananas?

Sure, just thaw them first and drain any excess liquid.

Can I skip the egg?

Yep! Replace it with a flax egg (1 tablespoon ground flax + 3 tablespoons water).

Can I make them nut-free?

Absolutely. Just skip the nuts or replace with seeds like sunflower or pumpkin.

Why are my cookies dry?

You may have overbaked them or used too much flour/oats. Next time, measure carefully and watch the oven.

Do kids actually like these?

Mine do. And they don’t like anything that looks “healthy,” so take that as a good sign.

Related Recipes

• Blueberry Oatmeal Breakfast Bars Recipe
• Crescent Roll Breakfast Casserole Recipe
• Chocolate Gravy and Biscuits Recipe

Final Thoughts

So there you go — the ultimate banana blueberry breakfast cookies recipe that’s easy, healthy-ish, and actually delicious. Whether you’re baking for yourself, your kids, or just to avoid another morning of sad toast, these cookies totally deliver.

Plus, they make you look like you’ve got your life together — even if you’re eating them in pajamas at 11 AM. 🙂

Go grab those bananas, preheat your oven, and get baking. And hey, if you end up eating three cookies straight off the tray… I won’t judge.

If you’d like, I can also help you put together a printable recipe card, grocery checklist, or even cute Instagram captions for your cookie pics. Just holler. 🚀