Banana Blueberry Oatmeal Breakfast Cookies

These flavorful, soft breakfast cookies are full of bananas, blueberries, coconut, nuts, and oatmeal — perfect for a quick breakfast as you dash out the door.

Or, sit down to a cup of coffee and a couple of these in the afternoon for a delightful pick-me-up; you’ll love them any time of day.

Whenever I notice I have a bunch of over-ripe bananas sitting on my countertep I use them bake up some of my favorite banana treats: moist banana bundt cake, chocolate banana muffins, and these banana oatmeal breakfast cookies.

Breakfast Cookies

Cookies for breakfast? Heck, yea!

These are sure to be a hit with the whole family, because who could refuse a cookie for breakfast?

Like egg bites, oatmeal breakfast cookies are simple to make and great for breakfast on-the-go or for packed lunches, so stock up on the ingredients because you’ll probably be making them often!

You will see that the recipe calls for cinnamon chips. These can be found in the baking aisle near the chocolate chips.

Cinnamon chips are seasonal in some areas, so if you can’t find them, you can substitute white chocolate chips and add 1/2 teaspoon cinnamon to the flour mixture.

How to Make Breakfast Cookies

Start by gathering your ingredients.

For this recipe, you will need: butter, brown sugar, ripe bananas, egg, flour, baking soda, nutmeg, salt, walnuts, cinnamon chips, coconut, dried blueberries, and quick rolled oats.

You will also need 2 cookie sheets and parchment paper for lining.

Line your cookie sheets and set them aside.

Using a stand or handheld mixer, beat your softened butter and brown sugar together well in a large bowl.

Then beat in 1 egg and mashed ripened bananas.

Once well mixed, stir in flour, baking soda, nutmeg, and salt.

Add walnuts, cinnamon chips, coconut, and blueberries, stirring until just blended.

Add oats and stir until incorporated. The dough will be very soft.

Next, scoop rounded tablespoons of batter onto lined baking sheets about 1 inch apart.

Bake 11-12 minutes.

Finally, remove from oven and allow to cool on baking sheet for 5 or so minutes before transferring to cooling rack to cool fully.

Pour yourself a cup of tea or coffee and enjoy!

If you enjoyed these delicious breakfast cookies, you will love these amazing breakfast recipes:

• Blueberry overnight french toast casserole
• Maple walnut coffee cake
• Easy monkey bread – made with refrigerated biscuit dough!
• Lemon blueberry streusel muffins
• Apple danishes — with crumb topping & icing
• Strawberry muffins

Recipe

Recipe

4.98 from 34 votes

Banana Blueberry Breakfast Cookies

Author: Jaclyn

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

These flavorful, soft cookies are full of bananas, blueberries, nuts, and oatmeal–perfect for a quick breakfast as you dash out the door.

Servings: 36

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Equipment

• 3-Tier Cooling Rack

Ingredients

 

1x2x3x

• ▢ 1/2 cup butter softened
• ▢ 1 cup brown sugar lightly packed
• ▢ 1 cup mashed ripe banana about 2 average bananas
• ▢ 1 large egg
• ▢ 1 1/2 cup all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon nutmeg
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup chopped walnuts or pecans
• ▢ 1/2 cup cinnamon chips *
• ▢ 1/2 cup coconut
• ▢ 1/2 cup dried blueberries
• ▢ 1 1/2 cup quick rolled oats

Instructions

• Heat oven to 375. Line two baking sheets with parchment paper and set aside.
• In a large bowl, beat the butter and brown sugar well.
• Add mashed banana and egg. Beat well.
• Stir in flour, baking soda, nutmeg, and salt
• Add walnuts, cinnamon chips, coconut, and blueberries. Stir just until blended.
• Add oats and stir until incorporated. The dough will be very soft.
• Scoop in rounded tablespoons about 1 inch apart on prepared baking sheets.
• Bake 11-12 minutes. Move to cooling rack.

Notes

Can't find cinnamon chips? You can substitute with 1/2 tsp cinnamon and white chocolate chips.

Nutrition

Serving: 2g | Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 74mg | Fiber: 1g | Sugar: 8g

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This recipe was shared on Meal Plan Monday