These Blueberry Oatmeal Cookies are perfect for breakfast! Soft, chewy, bursting with fresh blueberries…just so good! They’re easy to make, perfect for meal prep, and great for both kids and adults!

Blueberry Oatmeal Cookies… For Breakfast!

Helloooo?! Who doesn’t want cookies for breakfast?!

I know breakfast is hard for so many of us (including myself!) but I promise these blueberry oatmeal breakfast cookies are here to save the day! They kind of have all of the best things about my blueberry baked oatmeal recipe but in a really delicious cookie form that’s great for a grab and go option.

Made with a handful of simple ingredients, they’re naturally gluten-free, refined sugar-free, and full of fiber. Plus, the steps are foolproof, and the cookies are ready to eat in about 30 minutes. If you’ve been looking for a new meal prep breakfast option everyone in the family will love, these cookies are just what you need!

— Ashlea

blueberry oatmeal breakfast cookie ingredients in small bowls

Quick (But Very Helpful) Ingredient Notes

This is just an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions.

Mashed Banana: Make sure your bananas are overripe (brown and spotty), similar to the bananas you would use for my healthy banana bread. I tested the cookies with regular ripe bananas and they were good but not as good as they could be!
Creamy Almond Butter: this acts as the binder so that the cookies stay together while still being egg free. You could substitute cashew butter, if that’s all you have. Peanut butter will change the overall flavor of the cookies but you could use it. TIP: When you are buying nut butter, be sure to look for one that does not have any added sugar or oils.
Maple Syrup: make sure it’s not pancake syrup! and I’ve tested these with honey but genuinely prefer the flavor of maple syrup.
Oats: old-fashioned rolled oats only for this recipe. Look for certified gluten-free varieties if you need to keep your cookies gluten-free.
Fresh Blueberries: the star of the show! Be sure to thoroughly rinse, drain, and pat the blueberries dry before using. Also, I haven’t tried frozen blueberries in this recipe but I do think they would work. Just don’t thaw them before adding them to the batter.

wet ingredients in mixing bowl with whisk

cookie batter in mixing bowl with wooden spoon

Add Some Extra Goodies

I love how versatile these blueberry oatmeal cookies are! You can literally add almost anything. Here are a few of my faves:

Chopped nuts (almonds, walnuts, pepitas, sunflower seeds, etc.)
Coconut flakes
Chocolate chips (white chocolate would be good if you’re into that!)
Fresh or dried fruit (add to or swap out the blueberries with raspberries, blackberries, raisins, cranberries, etc.)
Icing would be a delicious little treat if you like that kind of thing!

Storage and Freezing Notes

Store leftover oatmeal blueberry cookies in an airtight container in the fridge for up to 1 week.

You can also freeze the cooled cookies for up to 2 months! To keep them fresh, transfer them to a sealable bag, and place a piece of parchment paper in between each cookie to keep them from clumping together.

Thaw frozen cookies in the fridge overnight. Enjoy cold, at room temperature, or warm them in the microwave or oven for just a few seconds!

Love This Recipe? Make One of These!

I hope you give this Oatmeal Banana Blueberry Breakfast Cookies Recipe a try! The cookies are sweet, easy to make, and great for meal prep! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Blueberry Breakfast Cookies

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Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten-Free, Vegan, Vegetarian

Print Recipe

Description

Ingredients

Units Scale

1 cup mashed banana (roughly 2 to 3 large overripe bananas)
1/2 cup all natural creamy almond butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups gluten free old-fashioned rolled oats
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup fresh blueberries

Instructions

Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
Add the mashed banana, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Whisk together until well combined.
Next, add the oats, baking soda, cinnamon, and sea salt to the batter and stir until well combined.
Next, gently fold in the blueberries.
Use 1/4 measuring cup or cookie dough scoop to scoop the cookie dough and place on the cookie sheet. Use the back of a spoon to flatten the cookie dough into a cookie shape. The cookies won’t spread in the oven.
Bake for 12-15 minutes until slightly golden brown around the edges. Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.