Blueberry Banana Breakfast Cookies Recipe

Rolled oats: A whole grain that provides fiber and a chewy texture to the cookies.

Bananas: Ripe bananas add natural sweetness and moisture to the cookies.

Blueberries: Fresh or frozen blueberries bring a burst of flavor and antioxidants.

Vanilla extract: Adds a subtle sweetness and enhances the overall flavor.

Baking powder: Helps the cookies rise and become fluffy.

Cinnamon: Adds warmth and a hint of spice.

Salt: Balances the sweetness and enhances the flavors.

When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will not only make them easier to mash but also enhance the natural sweetness of the cookies. If using frozen blueberries, do not thaw them before adding to the mixture to prevent excess moisture from making the dough too wet.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• ripe bananas - Substitute with applesauce: Applesauce can provide the necessary moisture and sweetness, though it may slightly alter the flavor profile.

• fresh or frozen blueberries - Substitute with dried cranberries: Dried cranberries offer a similar tartness and chewy texture, though they are less juicy than blueberries.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the cookies.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can serve as a good alternative to cinnamon.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• Allow the cookies to cool completely on a wire rack. This step is crucial to prevent condensation, which can make the cookies soggy.
• Once cooled, place the cookies in an airtight container. You can layer them with parchment paper to prevent sticking.
• Store the container at room temperature if you plan to consume the cookies within 2-3 days. For longer storage, place the container in the refrigerator, where they will keep fresh for up to a week.
• For freezing, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This flash-freezing method ensures they don’t stick together.
• After the cookies are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, you can either thaw the cookies at room temperature for about 30 minutes or warm them in the microwave for 10-15 seconds for a freshly baked feel.
• If you prefer a crispier texture, reheat the cookies in a preheated oven at 350°F (175°C) for 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the blueberry banana breakfast cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method:

  1. Place a few blueberry banana breakfast cookies on a microwave-safe plate.
  2. Cover the cookies with a damp paper towel to maintain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cookies and continue to heat in 10-second intervals if needed, until they are warm.
  5. Let them sit for a minute before eating, as they may be hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the blueberry banana breakfast cookies directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-7 minutes, checking frequently to ensure they do not overcook.
  4. Remove from the toaster oven and allow them to cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the blueberry banana breakfast cookies in the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Heat for 2-3 minutes on each side, or until the cookies are warmed through.
  5. Remove from the skillet and let them cool for a moment before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the blueberry banana breakfast cookies in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooking.
  4. Remove from the air fryer and allow them to cool slightly before eating.

• Oven: used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: a flat sheet used to hold the cookie dough while baking.

• Parchment paper: used to line the baking sheet to prevent the cookies from sticking.

• Large mixing bowl: used to combine all the ingredients together.

• Fork: used to mash the bananas.

• Measuring cups: used to measure the rolled oats and blueberries.

• Measuring spoons: used to measure the vanilla extract, baking powder, cinnamon, and salt.

• Spoon: used to drop spoonfuls of the dough onto the baking sheet and to flatten them slightly.

• Wire rack: used to cool the cookies completely after baking.

Prepare ingredients in advance: Mash the bananas and measure out the rolled oats the night before to save time in the morning.

Use frozen blueberries: If you don't have fresh blueberries, frozen ones work just as well and can save you a trip to the store.

One-bowl method: Mix all the ingredients in one bowl to minimize cleanup time.

Preheat the oven early: Turn on the oven before you start mixing the ingredients so it's ready to go when you are.

Batch baking: Double the recipe and freeze extra cookies for a quick breakfast option later.