Creamy bananas meet juicy blueberries in a quick, wholesome cookie that feels like breakfast and dessert all at once. These Banana Blueberry Breakfast Cookies are soft, naturally sweet, and perfect for busy mornings or a portable snack. Fun fact: mashed bananas have been used for generations as a natural binder and sweetener in baked goods — no eggs or fancy equipment required. I love how these cookies come together in minutes and taste like a cozy hug.
If you enjoy easy, comforting recipes, you’ll also find another version of this cookie on the site — see our Banana Blueberry Breakfast Cookies recipe on our site for variations and serving ideas. This recipe is simple, quick to prepare, family-friendly, and makes great use of ripe bananas you might otherwise toss. Read on and get excited to bake a batch!
What is Banana Blueberry Breakfast Cookies?
What exactly are Banana Blueberry Breakfast Cookies? Think of them as miniature portable pancakes disguised as cookies — mashed ripe bananas mixed with oats and pockets of juicy blueberries, baked until just set. Why call them cookies instead of bars or muffins? Maybe because they’re cheeky, easy to grab, and have that cookie-y satisfaction without the fuss. Who decided names anyway — was it a sleepy baker with a sweet tooth?
There’s even a playful idea that these were invented by someone trying to apply the old saying “the way to a man’s heart is through his stomach.” Whether or not that’s true, these cookies do win hearts fast. Give them a try and see what mystery you solve with every bite.
Why You’ll Love This
- Comforting texture: Soft, chewy oats hug creamy banana and burst with sweet-tart blueberries. Each bite is warm, slightly caramelized on the edges, and tender inside.
- Budget-friendly and sustainable: Use up overripe bananas and a pantry staple like oats — no expensive ingredients needed. Making these at home saves money compared to prepackaged breakfast bars.
- Versatile flavor boosters: Add a sprinkle of chopped nuts, a drizzle of nut butter, or a dusting of cinnamon sugar for an extra layer of flavor and crunch.
If you like our baked oat recipes, this cookie is a gentler, grab-and-go companion to heavier options like baked oatmeal. Try them at home — they’re quick to assemble and even quicker to disappear!
How to Make
Quick Overview
This recipe is super easy: mash, mix, scoop, and bake. Preparation is minimal and the result is soft, slightly chewy cookies with popping blueberry bursts. The standout element is the natural sweetness and moist texture from mashed bananas, combined with the rustic chew of rolled oats. Prep time about 10 minutes, bake time 15–18 minutes, total roughly 25–30 minutes.
Ingredients
- 2 ripe bananas, mashed (use very ripe bananas with brown spots for best sweetness)
- 1 cup rolled oats (old-fashioned oats preferred; do not use instant)
- 1/2 cup blueberries (fresh or frozen, if frozen do not thaw to avoid excess juice)
- 1/4 cup honey or maple syrup (use maple syrup for vegan option)
- 1 teaspoon vanilla extract (room temperature)
- 1/2 teaspoon cinnamon (ground)
- A pinch of salt (about 1/8 teaspoon)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Allow the oven to fully preheat for even baking.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small chunks for texture. Stir in the rolled oats so they absorb moisture.
- Add the blueberries, honey or maple syrup, vanilla extract, cinnamon, and salt. Gently fold until everything is evenly combined — avoid overmixing to keep blueberries intact.
- Drop tablespoon-sized spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each mound into a cookie shape with the back of the spoon.
- Bake for 15–18 minutes or until the edges turn golden brown and the centers are set. If using frozen blueberries, add an extra 1–2 minutes.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy fresh or store for later!
What to Serve With
- A dollop of Greek yogurt or a smear of almond butter for extra protein.
- Fresh fruit salad or a sliced banana for a fuller breakfast plate.
- A warm mug of coffee, chai latte, or a cold smoothie — these cookies pair especially well with a light yogurt-based drink.
- For a more substantial brunch, serve alongside scrambled eggs or a green spinach salad to balance sweetness with savory notes.
Also try pairing with a banana blueberry smoothie for a coordinated fruity breakfast.
Top Tips for Perfecting
- Use very ripe bananas for natural sweetness and smooth binding. If your bananas are only slightly ripe, bake 5–10 minutes longer or add a teaspoon of extra honey/maple.
- Oat texture: old-fashioned rolled oats give the best chew. Quick oats will make cookies denser and softer.
- Blueberry handling: fold fresh or frozen blueberries gently. If frozen, leave them unthawed to prevent your batter from turning purple.
- Add-ins: stir in 2 tablespoons chopped walnuts or 1 tablespoon chia seeds for nutrition and texture.
- Avoid overbaking: cookies will continue to set while cooling. Remove when edges are golden but centers still slightly soft for the best tenderness.
Storing and Reheating Tips
- Refrigeration: Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Arrange cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
- Reheating: Warm a cookie for 10–15 seconds in the microwave or 3–5 minutes at 300°F (150°C) in the oven to restore softness and freshness. If frozen, allow to thaw before microwaving.
FAQs
Can I make these cookies gluten-free?
Yes. Use certified gluten-free rolled oats to keep the recipe safe for gluten-sensitive diets.
Can I use frozen blueberries?
Absolutely. Use them straight from the freezer and fold gently. Bake 1–2 minutes longer if needed.
Are these vegan?
They are vegan if you use maple syrup instead of honey. All other ingredients are plant-based.
Can I add nuts or chocolate chips?
Yes. Fold in up to 1/4 cup chopped nuts or chocolate chips for extra flavor and texture.
How many cookies does this recipe make?
Using tablespoon-sized scoops, expect about 10–12 cookies depending on how large you make them.
Conclusion
These Banana Blueberry Breakfast Cookies are simple, wholesome, and delicious — a reliable go-to for busy mornings or a healthy snack. They’re forgiving for beginners, adaptable for dietary needs, and satisfy both sweet cravings and hunger. If you love exploring variations, you might enjoy reading more about similar recipes over at Blueberry Banana Breakfast Cookies – Sally’s Baking. Share a batch with family or friends and enjoy the smiles they bring.
Banana Blueberry Breakfast Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 pieces Ripe Bananas, mashed Use very ripe bananas with brown spots for best sweetness.
- 1 cup Rolled Oats Old-fashioned oats preferred; do not use instant.
- 1/2 cup Blueberries Fresh or frozen; if frozen, do not thaw.
- 1/4 cup Honey or Maple Syrup Use maple syrup for vegan option.
- 1 teaspoon Vanilla Extract Room temperature.
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Salt A pinch.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small chunks for texture. Stir in the rolled oats.
- Add the blueberries, honey or maple syrup, vanilla extract, cinnamon, and salt. Gently fold until everything is evenly combined.
- Drop tablespoon-sized spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each mound into a cookie shape.
- Bake for 15–18 minutes or until the edges turn golden brown and the centers are set.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.