Blueberry Breakfast Cookies {4 ingredients}

5 from 185 votes

These healthy blueberry oatmeal cookies are a wholesome and hearty breakfast option loaded with fresh blueberries! Sweetened with banana and made without flour or eggs, these blueberry breakfast cookies need just 4 ingredients! Vegan, Gluten-Free, and Dairy Free. 

blueberry breakfast cookies

Blueberry Oatmeal Breakfast Cookies

We love cookies for breakfast. Some of our favorites include flourless breakfast cookies, banana bread cookies, and these seriously delicious blueberry cookies. 

I have found a new favorite breakfast and it is in cookie form. Breakfast cookies and bars tend to have a bad wrap, with many assuming that it is unhealthy. While store-bought ‘breakfast’ cookies certainly fit the bill, my homemade version is anything but!

These healthy breakfast cookies with blueberries will be your new favorite. They need just 4 simple ingredients and are completely naturally sweetened- no sugar, no syrups, nada.

They taste like a hearty oatmeal cookie with bursts of blueberries with every bite. There are slight notes of extra sweetness, from the banana.

The texture of these is what you want in something for breakfast- Thick, chewy, hearty but soft in the center.

How to make blueberry oatmeal breakfast cookies from scratch

The Ingredients

  • Rolled Oats– I used gluten-free oats, to keep them gluten-free! Avoid using quick oats or steel cut oats, as both require different amounts of the other ingredients to achieve the same texture.
  • Peanut Butter– Smooth and drippy peanut butter, preferably with no added ingredients! You can replace this with any smooth nut or seed butter. I’ve tried it with almond butter and tahini, and it worked really well!
  • Bananas– Mashed overripe bananas, to provide sweetness. Technically, these are blueberry banana cookies. However, seeing as many of my cookies call for a banana, it’s pretty much a standard ingredient.
  • Blueberries– Fresh or frozen blueberries can be used. I used frozen berries that I’d thawed and patted dry.

The Instructions

Start by preheating your oven to 180C/350F. Now, combine your breakfast cookie ingredients in a large mixing bowl. Ensure your banana, oatmeal, and peanut butter are completely combined. Fold through your blueberries using a rubber spatula.

Next, form your cookie dough into 12 balls. Place them on the lined tray/baking sheet and press each ball into a cookie shape. 

Finally, Bake your cookies for around 15-17 minutes, or until the edges have gone slightly golden brown around the edges. Remove the cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack carefully to cool completely. 

blueberry oatmeal cookies

Blueberry Oatmeal Cookies frosting ideas

  • Icing– Drizzle the tops of the cookies with a simple icing. Combine powdered sugar (or sugar free powdered sugar) with milk or water, until the desired consistency is reached. Using a teaspoon, drizzle over the tops of the cookies.
  • Coconut butter– Grab a heaped tablespoon of drippy coconut butter and drizzle over the tops of the blueberry oatmeal breakfast cookies. Let sit for 15-20 minutes, for the coconut butter to harden on top.
  • Streusel topping– As pictured, some homemade streusel was added on top, for a fun crumble topping. 

Can I make this blueberry breakfast cookie recipe nut-free?

Instead of using peanut butter, replace it with either tahini, sunflower seed butter, or wow butter. If you cannot tolerate oats, you can also replace those with quinoa flakes

Blueberry Breakfast Cookies Tips

  • Do not overbake the cookies, as they continue to bake while they are cooling on the pan.
  • Be sure to use gluten-free rolled oats, to keep these as gluten-free breakfast cookies.
  • Make blueberry protein cookies, by adding a scoop of protein powder to your cookie dough.
  • Make low carb blueberry cookies by subbing the oatmeal for almond flour or coconut flour.
  • If you love almonds, turn these cookies into blueberry almond breakfast cookies by adding in ¼ cup chopped almonds and using almond butter instead of peanut butter.

Storage Tips

  • To store: If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in a sealed container or covered in plastic wrap. Breakfast Cookies are best stored in the fridge and will keep fresh for up to 7 days. Be sure to keep them covered.
  • To freeze: wrap each one in parchment paper and place them in either a sealable container or ziplock bag. They will keep well frozen for up to 6 months.

blueberry oatmeal breakfast cookies

More EASY Healthy Breakfast Recipes

blueberry cookies

Blueberry Breakfast Cookies {4 Ingredients!}

Healthy Blueberry Cookies are a wholesome and hearty breakfast option loaded with fresh blueberries! Made with oatmeal and sweetened with banana, these blueberry oatmeal cookies need just 4 ingredients and made in one bowl.
5 from 185 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Cookies
Calories: 136kcal
Author: Arman


For the streusel crumb topping (optional)


  • Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside. 
  • In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula.
  • Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake the blueberry breakfast cookies for 15-17 minutes, or until golden on the edges and just cooked in the center. 
  • Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely. 


Storing blueberry breakfast cookies: Keep at room temperature in a sealed container for up to 3 days. Leftover cookies are best stored in the fridge and will keep fresh for up to 1 week.
Freezing cookies: Breakfast cookies are freezer friendly and will keep well frozen for up to 6 months. 

Key Recipe Equipment and Ingredients


Serving: 1cookie | Calories: 136kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Sodium: 50mg | Potassium: 200mg | Fiber: 3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 14g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    27 thoughts on “Blueberry Breakfast Cookies {4 ingredients}

      1. Hi! I haven’t included them yet as I need to calculate it down the track but check out myfitnesspal to do so for the moment!

    1. 5 stars
      Hello! Love your recipes & cant wait to try this one!! When you list the nutrition on your recipes, which version is it for?

    2. I just discovered you and am loving your recipes and the layout you use. I always go with the gluten free options but I’m not a fan of peanut butter (or the extra calories)! could I substitute the pumpkin and get the same results?

    3. Love your recipes! Thank you!
      So why can’t I make gf self rising mix with 1:1 flour, baking soda and salt? Why do I have to buy it?

    4. So many of your recipes sound delicious. However, so many have bananas which I’m allergic to. I saw in a bread recipe I can substitute applesauce. Do you have recipes that I can substitute out the bananas?

    5. Hello Arman, Thank you for the recipe and detailed notes. If possible, please can you share the measurements in grams. Thank you!!

    6. Looking for a way to use up ripe bananas, this was perfect! Made recipe as directed, only added some frozen raspberries as well. Even my husband, who is not a fan of banana at ALL, enjoyed these. Said he could hardly taste the bananas in them. Perfect for grab and go breakfast or mid-morning snack. Thanks so much!

    7. I’ve been wanting to try these cookies for a long time. Is the oatmeal quick cooking or the old fashioned. I’m not using gluten free.

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