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Blueberry Walnut Breakfast Cookies

Servings 8
Author Sara (The Organic Dietitian)


  • 2 cups rolled oats
  • 2 large ripe bananas peeled
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 Tbsp pure maple syrup or honey
  • 1/2 cup walnuts chopped (pumpkin seeds or sunflower seeds for allergy)
  • 1/4 cup- 1/2 cup fresh blueberries


  1. Preheat oven to 350 degrees.
  2. In a large bowl mash the banana with a fork.
  3. Add the oats, vanilla, cinnamon, maple syrup, and nuts.
  4. Mix until combined.
  5. Fold in the blueberries or just push them onto formed cookies.
  6. On a lined baking sheet scoop out 2-4 oz of the mixture (you can make them bigger or bite size).
  7. With damp fingers press down the dough into cookies.
  8. Bake the smaller ones for 12-15 min and larger ones for 15-18 min.
  9. Makes 2 dozen small cookies or 8 large cookies.
  10. Store in the fridge in an airtight container for 5 days. Freeze for up to 1 month.

Recipe Notes

Diced strawberries
Diced dried apricots
Diced dried apples
Shredded carrot
Shredded zucchini
Pumpkin purée
Peanut butter
Chocolate chips