Blueberry Oat Breakfast Cookies, To Fill Your Tum

blueberry oat breakfast cookies

These blueberry oat breakfast cookies are a scrumptious fill-your-tum delight!  Perfect for an on-the-go breakfast, savouring slowly with a cuppa or popping in a lunchbox for later.

They’re packed with slow-release energy (in the form of oats, bananas and seeds), and contain all sorts of phytonutrients and antioxidants from the berries.  They’re also dairy-free, and gluten-free (providing you go for good quality organic oats).

Any seeds you add to the mix will contain a ton of healthy fats, especially flaxseed which is super-high in the omega-3 fatty acid ALA (alpha-linolenic acid).  They also house minerals like magnesium, phosporous, selenium and manganese, and antioxidant compounds known as lignans [1].

And if you prefer your snacks super-healthy and no-sugar, then just miss out the syrup/honey.   Bananas and cinnamon provide plenty of sweetness for those who don’t have such a sweet tooth.

Blueberry Oat Breakfast Cookies

Note: this recipe makes about 12 large blueberry oat breakfast cookies.
You can of course make them whatever size you like, just remember they don’t spread out on the tray.


  • 180g / 2 cups organic gluten-free oats
  • 2 ripe bananas, mashed
  • 75g / ¾ cup blueberries (can be fresh or frozen)
  • 50g / ½ cup dessicated/shredded coconut
  • 40g / ¼ cup organic milled flaxseed/linseed, dissolved in 80ml / 1/3 cup water
  • 2 tablespoons organic rice malt syrup OR 1 tablespoon raw organic honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt


  • 40g / ¼ cup dark chocolate chips
  • 40g / 1/3 cup mixed pumpkin seeds and sunflower seeds
  • 75g / ¾ cup cranberries, instead of blueberries


1  Preheat your oven to 180ºc / 350ºF and line a baking tray/sheet with baking paper.

2  In a jug or cup, mix together the milled flaxseed and water.  Allow it to sit for about 10 minutes.

3  Meanwhile mash the bananas in a large bowl, then add the flaxseed mix, syrup/honey and vanilla.  Stir until well mixed.

4  Add the oats, coconut, cinnamon and salt.  Then fold through the blueberries (or cranberries if using instead), plus any other optional ingredients.

5  To make these big-sized cookies, measure out about ¼ cup of mixture, tip onto the tray and flatten out with a spatula. (Or use tablespoon measures if you prefer smaller cookies.)

6  Once all the mixture is used, pop the tray in the oven and bake the cookies for about 15-20 minutes.  Once done, slide onto a wire rack to cool down.

Your breakfast cookies can be stored in an airtight container and will keep for several days (if they last that long).  Alternatively store them in the fridge for a week, or in the freezer for 2 months.

If you’ve made these blueberry oat breakfast cookies and have any recipe tweaks or tips, just drop a comment below, I’d love to hear from you x

Inspiration for these oat cookies came from the awesome Leelalicious blog.

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