Loaded Blueberry Breakfast Cookies
Breakfast & BrunchKid FriendlySnacksUsing Frozen Blueberries
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
- 2 1/4 cups large-flake (old-fashioned) rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas
- 1 egg
- 1/2 cup almond butter
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries, rinsed
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F. In small bowl, stir together oats, baking powder, cinnamon and salt; set aside.
- In a large bowl, using fork, mash bananas. Using handheld electric mixer, beat in egg, almond butter, honey and vanilla until blended. Stir in oats mixture. Fold in blueberries and pecans.
- Using 1/4–cup measure, scoop dough onto parchment paper–lined baking sheet, spacing about 2 inches apart. Press to flatten slightly.
- Bake for 12 to 15 minutes or until golden brown around the edges and tops are set. Let cool on pans completely before serving.
Variations
Substitute pecans with chopped walnuts or almonds if preferred. For a nut-free option, substitute pecans with pumpkin seeds.
About this recipe
Enjoying these cookies in the morning almost feels like you’re getting away with something … but this recipe delivers sweet, delicious taste with a pop of nutrition. You’ll love the warm flavors of honey, vanilla and cinnamon paired with blueberries – alongside chopped pecans and oats for texture. Bake over the weekend and enjoy all week long, at breakfast or anytime you want a boost of blue!
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