Healthy Blueberry Oatmeal Breakfast Cookies
These toddler approved breakfast cookies are super soft, chewy, and a delicious way to start the day!
Servings 28 cookies
Calories 73kcal
Ingredients
- 3 cups old fashioned oats 289 g
- 3/4 cup whole wheat flour 100 g
- 1 cup mashed banana about 2 medium sized bananas
- 1 1/2 teaspoon baking powder 7 g
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon 4 g
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 lg egg room temp
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup milk 2% or less
- 1 1/2 cup fresh blueberries
Instructions
- Preheat Oven: Preheat to 350 degrees F and line two baking trays with silicone baking mats or parchment paper.
- Mix Dry Ingredients: Add oats, whole wheat flour, baking powder, cinnamon, ginger, nutmeg, and salt to a medium-sized bowl.
- Mix Wet Ingredients: In a separate large bowl, mix the egg, maple syrup, milk, and vanilla with the mashed banana. Whisk until combined.
- Create Batter: Slowly add the oat mixture to the wet mixture and stir until just incorporated. Gently fold in the blueberries.
- Bake: Add dough to baking trays. Bake in the center rack for 20 minutes. If baking both racks at the same time, bake at center and lower rack and rotate at 10 min mark.
Notes
Storage
Store in the fridge for up to a week.
Store in the freezer for up to 3 months.
Substitutions
Oats: Be sure to use whole old-fashioned oats.
Whole Wheat Flour: You can also use all-purpose flour or even make these gluten-free by using a 1:1 gluten-free flour and make sure that you use gluten-free oats.
Blueberries: Use fresh or frozen!
Maple Syrup: You can use all maple syrup or substitute some honey in or your other favorite natural sweetener.
Nutrition
Calories: 73kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 46mg | Potassium: 95mg | Fiber: 2g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
