Blueberry and oat breakfast cookies can be a grab-and-go breakfast or a healthy pick-me-up snack during the day. I like to munch on one before or after a workout.
For breakfast, you will want to grab two of these healthy oat cookies or make them bigger to get sufficient calories to start your day. The recipe can be divided into two giant breakfast cookies or four snack sizes, as shown here.
These protein and fiber-rich breakfast cookies will get you going with 5 grams of protein and 3 grams of fiber in each cookie.
To Make Blueberry and Oat Breakfast Cookies, You Will Need These Ingredients:
- Coconut Oil ~ or Substitute half with any nut or seed-butter
- Dairy-free milk ~ or regular milk, if preferred
- Collagen Peptides
- Baking powder ~ corn-free if needed
- Old-Fashioned Oats ~ certified gluten-free if needed, like GERBS Traditional Rolled Oats.
- Blueberries ~ I used fresh
- Finely chopped walnuts ~optional and omit for nut-free
This is a freezer-friendly recipe, so make lots and freeze them, so they are always handy when hunger strikes or for those crazy, busy mornings.
I use my favorite Mix’N Mash tool to mash bananas and incorporate other ingredients. This is one of the most useful tools I have ever owned.
Breakfast cookies make excellent after-school snacks and between-meal snacks to stabilize blood sugar. I like to have one of these breakfast cookies with lactose-free yogurt; it almost feels like dessert.
Blueberry and Oat Breakfast Cookies
- 1 Banana
- 2 Tbsp Room temperature Coconut Oil ~ or Substitute half with any nut or seed-butter
- 2 Tbsp Dairy-free milk ~ or regular milk if preferred
- 1 Tbsp Collagen Peptides
- 1/4 tsp Cinnamon
- 1/8 tsp Salt
- 1 Tsp Baking powder ~ corn-free if needed
- 1 Cup Old-Fashioned Oats ~ certified gluten-free if needed20 Blueberries ~ I used fresh
- 20 Blueberries (I used fresh)
- 1 Tbsp Finely chopped walnuts ~optional and omit for nut-free
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper or use a silicone liner
- Mash banana with coconut oil in a medium bowl. I use my favorite masher for this and it works perfectly.
- Add collagen, cinnamon, salt, and baking powder. Mix together well.
- Stir in oats and optional nuts.
- Divide dough into 4 sections and form mounds on the prepared baking sheet.
- Place 4-5 blueberries on each cookie and gently push them into the dough slightly flattening the cookie.
- Bake for 14 minutes. Remove cookies from the oven and let them cool down before transferring to a wire rack.