Name: Blueberry Banana Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1 1/2 cups rolled oats; 1/4 cup almond butter or peanut butter; 2 tbsp honey or maple syrup; 1/2 tsp ground cinnamon; 1/2 tsp baking powder; 1/8 tsp salt; 1/2 tsp vanilla extract; 1/2 cup fresh or frozen blueberries

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Blueberry Banana Breakfast Cookies are soft, naturally sweetened, and packed with wholesome ingredients that make them perfect for busy mornings. I love how these cookies combine the comforting flavor of banana with bursts of juicy blueberries, all in a hearty, grab-and-go treat.

Why You’ll Love This Recipe

I like how these cookies make breakfast feel a little special without the guilt. They’re made with oats, ripe bananas, and no refined sugar, so I feel good about starting my day with one (or two). They’re also incredibly easy to make, freezer-friendly, and naturally gluten-free if I use certified oats. Whether I’m rushing out the door or relaxing with coffee, these cookies hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Rolled oats
Almond butter or peanut butter
Honey or maple syrup
Ground cinnamon
Baking powder
Salt
Vanilla extract
Fresh or frozen blueberries

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mash the ripe bananas until smooth.
I stir in the nut butter, honey or maple syrup, and vanilla extract until everything is well combined.
Then, I add the oats, baking powder, cinnamon, and salt, mixing until a thick dough forms.
I gently fold in the blueberries, being careful not to crush them.
Using a spoon or cookie scoop, I drop portions of dough onto the baking sheet and gently flatten them into cookie shapes.
I bake them for 12–15 minutes, or until they’re set and lightly golden on the bottom.
After baking, I let them cool on the tray for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12–14 cookies.
Prep time: 10 minutes
Cook time: 12–15 minutes
Cooling time: 10 minutes
Total time: around 35 minutes

Variations

Sometimes I add a handful of chopped nuts or seeds for extra crunch and nutrition. I’ve also mixed in shredded coconut or dark chocolate chips when I want something more indulgent. If I’m low on bananas, I mash in a little applesauce to stretch the mixture. For an extra protein boost, I occasionally add a scoop of protein powder.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze really well—once cooled, I place them in a single layer in a freezer-safe container. To reheat, I just pop one in the microwave for 15–20 seconds or let it thaw at room temperature.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer. I don’t thaw them first to prevent excess moisture from making the dough too wet.

Are these cookies gluten-free?

If I use certified gluten-free oats, then yes—they’re naturally gluten-free without needing any special flour.

Can I make them vegan?

Absolutely. I use maple syrup instead of honey and make sure the nut butter doesn’t have any added dairy. The rest of the ingredients are naturally vegan.

What if I don’t have nut butter?

I’ve used sunflower seed butter or omitted it altogether, though the texture is a bit softer without it. It still works, especially if I’m using less sweetener.

How ripe should the bananas be?

The riper, the better. I use bananas with plenty of brown spots—they’re sweeter and mash more easily, which adds great flavor to the cookies.

Conclusion

Blueberry Banana Breakfast Cookies are one of my favorite ways to turn simple ingredients into something both nourishing and delicious. I love how easy they are to prepare, how satisfying they are on the go, and how customizable they can be. Whether I’m meal prepping or just using up ripe bananas, these cookies always find a place in my kitchen.