Blueberry Oatmeal Cookies

These blueberry oatmeal cookies are soft, and chewy, and need just 4 ingredients to make! They bake in just 12 minutes and are bursting with fruit!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 12

Total Time 13

Servings Cookies

Calories 136kcal

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 10-12 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.

Sweetness: These cookies aren't overly sweet, so add 2 tablespoons of maple syrup or honey.
TO STORE: If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in an airtight container or covered in plastic wrap. Cookies are best stored in the fridge and will stay fresh for up to 7 days. Be sure to keep them covered.
TO FREEZE: wrap each cookie in parchment paper and place them in either a sealable container or a ziplock bag. They will keep well frozen for up to 6 months.