Recipe – Banana Blueberry Oatmeal Breakfast Cookies

If you like breakfast cookies, although technically they can be eaten at any point in the day, then this is the recipe for you.

These are super easy to make and on top of that the cookies are packed with natural ingredients and free of the pesky preservatives found in store-purchased options.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats(see note below)
• 1/2 cup blueberries
• 1/4 cup honey or maple syrup(see note below)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• a pinch of salt

Notes

1. When we first made these, found that they were far too moist. Next time around we used 1 1/2 cups of rolled oats which made them better. Also, I think the size of the bananas might also be a factor. The bigger the bananas the more rolled oats you may need to add.
2. We didn’t use a 1/4 cup of honey. I sort of guessed the amount I liked and added that which was less than a 1/4 cup. So, a full 1/4 cup should work out fine.

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas. Add the rolled oats, blueberries, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir until well combined.
3. Drop spoonfuls of the mixture onto your prepared baking sheet. Flatten them slightly to form cookie shapes.
4. Bake for 15-18 minutes or until the edges are golden brown.
5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

There you go.

A pretty easy recipe if you’re in the market for a wholesome and healthy breakfast cookie.

–as always with love–

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