Loaded Blueberry Breakfast Cookies

Make blueberries a part of your daily routine: Grab a Boost of Blue!

Prep Time: 15 minutes
Cook Time: 15 minutes
Portions: 15
Amount per serving
Daily Value %*
Calories160-
Total Fat8g12%
Saturated Fat1g5%
Cholesterol10mg3%
Sodium70mg3%
Potassium190mg5%
Dietary Fiber3g12%
Sugars8g-
Protein4g8%
Vitamin A10mcg-
Vitamin C2mg3%
Calcium60mg6%
Iron1mg6%
Vitamin D0mcg-

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

  1. Preheat oven to 350°F. In small bowl, stir together oats, baking powder, cinnamon and salt; set aside. 
  2. 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 
  3. Using 1/4cup measure, scoop dough onto parchment paperlined baking sheet, spacing about 2 inches apart. Press to flatten slightly.   
  4. Bake for 12 to 15 minutes or until golden brown around the edges and tops are set. Let cool on pans completely before serving. 

Recipe Tip

Store cookies in a tin at room temperature for up to 1 week. 

Fresh
Frozen

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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