Start your day off right with a delicious treat that will leave you feeling energized and satisfied. Introducing my Blueberry Oat Breakfast Cookies – the perfect way to kickstart your morning! Packed with wholesome ingredients, they can be part of a nutritious breakfast or enjoyed as a mid-day snack.

Plant-based and gluten-free, these cookies burst with juicy blueberries and hearty oats. It’s like having a handheld bowl of oatmeal, but in a portable and convenient form. The mighty blueberries contain powerful antioxidants as well as essential vitamins and minerals that can help improve your brain, heart and muscle health. They also add that natural “blueberry” sweetness and a vibrant colour to the cookies.

As for the oats, they bring a comforting and filling element to these cookies. Oats are a fantastic source of fiber, helping to keep you feeling fuller for longer and supporting a healthy digestive system. They also provide a slow-release of energy, ensuring a steady and sustained start to your day.

To enhance the nutritional profile, the cookies are sweetened with mashed banana and 1/4 cup maple syrup. There is no granulated sugar in these cookies! They are also enriched with ground golden flax, cashew butter and walnuts — making them rich in healthy fats, omega-3s, fiber and protein.

This recipe allows for easy ingredient substitutions, particularly for walnuts and cashew butter. If you’re craving a more decadent cookie, you can add some chocolate chunks or chocolate chips. Find the detailed step-by-step procedure for making these delectable cookies below.

Blueberry oat breakfast cookies

Oven: 180°C / 350°F

Makes 14 cookies

Equipment: baking sheet lined with parchment

INGREDIENTS

Wet

• 1 large ripe banana, mashed (1/2 cup or 150 gr mashed) * (see note)
• ¹/₄ cup (75 gr) smooth cashew butter (or a nut butter of choice such as almond butter)
• ¹/₄ cup (80 ml) pure maple syrup
• ¹/₄ cup (30 gr) ground golden flax (to add last) *(see note)

Dry

• 1¹/₂ cups (184 gr) rolled oats 
• ¹/₃ cup (40 gr) walnuts, chopped small (can sub with almonds, pecans, shredded coconut, hemp hearts)
• ¹/₄ teaspoon (tsp) salt
• ¹/₂ tsp baking powder
• ¹/₂ tsp baking soda
• 1 tsp cinnamon + ¹/₂ tsp cardamon (can sub with vanilla powder or extract)
• ¹/₂ cup (90 gr) blueberries, fresh or frozen * (see note)

• Note: For the banana, you can also use frozen ripened banana and defrost in microwave prior to mashing. For the blueberries, if using frozen, do not thaw them; just add them frozen straight into the ingredients. For the ground golden flax or flax meal, I buy the golden linseeds, these ones, and then I grind them in a small grinder or blender (where I live I can’t get the ground flax in stores). I do not recommend the dark brown linseeds or linseed meal because it is too bitter.

Add-in: For a treat, can add ¹/₃ cup (60 gr) chopped 70% chocolate or mini chocolate chips.

Cookies with chocolate

PROCEDURE

1. In a bowl, mash the banana. Add the cashew butter and maple syrup and mix or whisk by hand to combine. Add the ground golden flax, mix and set aside for 5 minutes to thicken. 

2. Meanwhile, in a separate bowl, add the rolled oats, chopped nuts or coconut, salt, baking powder, baking soda and cinnamon and cardamon. Mix with silicone spatula to combine. 

3. Transfer the dry ingredients into the wet. Mix and turn with a silicone spatula until completely blended. Make sure that there are no dry ingredients left. Add the blueberries and fold in with the spatula. 

4. Use an ice cream scoop or large spoon that measures about 2 tablespoons to form dough balls. Place each ball on a lined baking sheet, leaving some space between them. Once flattened there should be about 1.3 cm (¹/₂ inch) space between them.

5. Press down on top of each ball with a fork or with your fingers to flatten them to about 1 cm thick (0.4 inch). Brush the tops with maple syrup (you need about 1 teaspoon of maple syrup for brushing).

6. Bake on middle rack in preheated oven for 18-20 minutes.

7. Remove from oven and allow the cookies to settle and cool on the hot baking sheet for at least 10-15 minutes (they will continue to come together on the sheet). 

8. Use a spatula to transfer each cookie onto a wired rack to cool completely. Enjoy once they have cooled. Store cookies in an airtight container at room temperature for 3 days or 5 days in the refrigerator.

Enjoy!