Description
Wholesome banana blueberry oatmeal breakfast cookies blend nutritious ingredients for a delightful morning treat. Packed with oats, fruit, and natural sweetness, these cookies offer a balanced start to your day that satisfies and energizes.
Ingredients
Scale
- 1.5 cups (375 ml) old-fashioned oats
- 2 ripe bananas, mashed
- 0.5 cup (125 ml) fresh or frozen blueberries
- 0.25 cup (60 ml) almond butter or peanut butter
- 0.25 cup (60 ml) chopped nuts or seeds (walnuts, almonds, or sunflower seeds)
- 2 tbsps (30 ml) honey or maple syrup
- 1 tsp (5 ml) vanilla extract
- 0.5 tsp (2.5 ml) cinnamon
- 0.25 tsp (1.25 ml) salt
Instructions
- Preparation: Create a pristine culinary workspace with all ingredients and tools at the ready.
- Banana Base: Pulverize ripe bananas into a velvety smooth puree, eliminating any stubborn lumps.
- Wet Ingredient Fusion: Whisk almond butter, honey, and vanilla extract into the banana mixture, forming a cohesive and glossy foundation.
- Dry Ingredient Integration: Methodically blend rolled oats, ground cinnamon, and salt into the wet mixture, ensuring complete and even incorporation.
- Blueberry Infusion: Tenderly introduce fresh blueberries, gently folding them throughout the batter to preserve their delicate structure.
- Portioning and Shaping: Deploy a cookie scoop to create uniform mounds on a lined baking sheet, delicately flattening each with a spoon’s back.
- Baking Transformation: Slide the sheet into a preheated 350°F (175°C) oven, allowing the cookies to develop a golden perimeter and tender interior for 12-15 minutes.
- Cooling and Setting: Rest cookies briefly on the baking sheet to stabilize, then transfer to a wire rack for complete cooling and optimal texture refinement.
- Serving: Present these nutrient-dense breakfast cookies as a delectable morning indulgence or energizing midday snack.
Notes
- Banana Ripeness Matters: Choose overripe bananas with dark brown spots for maximum natural sweetness and better binding properties in the cookie dough.
- Gentle Blueberry Technique: Handle blueberries delicately to prevent color bleeding and maintain their structural integrity throughout mixing and baking.
- Moisture Control: Pat blueberries dry before adding to prevent excess liquid from making the cookie batter too wet and compromising texture.
- Dietary Adaptations: Easily make cookies gluten-free by substituting rolled oats with certified gluten-free oats, and swap honey with maple syrup for vegan-friendly option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 135
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg