Description
Say goodbye to rushed mornings and uninspiring toast! These 3-ingredient blueberry breakfast cookies are soft, naturally sweet, and packed with fiber and antioxidants. They’re easy, portable, and delicious—a cozy muffin-top and oatmeal bowl rolled into one cookie. Perfect for breakfast, lunchboxes, or a guilt-free snack.
Ingredients
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1 large ripe banana
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1 cup rolled oats (old-fashioned)
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⅓ cup fresh or frozen blueberries
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Optional: ½ tsp lemon zest (brightens flavors)
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Optional: pinch of cinnamon or 1 tsp vanilla extract (adds warmth and depth)
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mash the Banana: Peel and mash the banana in a medium bowl with a fork until mostly smooth. A few small lumps are fine—they add flavor pockets.
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Add the Oats & Flavorings: Stir in the oats, lemon zest, and optional cinnamon or vanilla. Let the mixture sit 2–3 minutes for the oats to absorb moisture.
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Fold in Blueberries: Gently fold in blueberries without crushing. If using frozen, fold straight from the freezer to prevent color bleed.
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Shape the Cookies: Drop spoonfuls of batter onto the prepared sheet. Flatten slightly with the back of a spoon or your fingers (wetting your fingers prevents sticking).
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Bake: Bake 12–15 minutes, until edges are set and lightly golden. The tops may look soft—that’s perfect.
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Cool: Let cookies cool 5–10 minutes on the sheet, then transfer to a wire rack or plate. They’ll firm up as they cool.
Notes
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Avoid soggy cookies: Make sure to let them cool fully before moving.
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Extra protein: Stir 1–2 tbsp of protein powder into the oats before adding bananas. Add a splash of plant milk if needed.
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Storage: Store in an airtight container at room temp for 2 days. Freeze for up to 2 months. Reheat in the microwave 20–30 seconds.
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Banana hack: If no ripe bananas, bake a yellow banana at 300°F (150°C) for 15–20 min until blackened and soft.