Banana Blueberry Oatmeal Breakfast Cookies
These cookies are a sweet, wholesome way to start your day, packed with bananas and blueberries.
Servings: 12 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Fork
- Spoon
Ingredients
Ingredients
- 2 pieces Ripe Bananas, mashed Use overripe bananas for natural sweetness.
- 1 cup Rolled Oats
- 1/2 cup Blueberries Fresh or frozen.
- 1/4 cup Honey or Maple Syrup Can substitute with agave or brown rice syrup.
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the rolled oats, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt to the bowl. Stir well to combine.
- Gently fold in the blueberries, being careful not to crush them too much.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheet and flatten each cookie slightly.
- Bake for 15 to 18 minutes, or until the cookies are lightly golden on the edges.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy warm or let them cool completely for a grab-and-go breakfast or snack!
Notes
Store in an airtight container for up to two days or refrigerate for up to five days.
Nutrition
Calories: 120kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Sodium: 10mg | Potassium: 150mg | Fiber: 3g | Sugar: 5g | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.5mg