Oatmeal Breakfast Cookies with Blueberries

Craving something sweet and comforting for breakfast? These delicious Oatmeal Breakfast Cookies with Blueberries are guaranteed to satisfy your cravings. Whether you’re a beginner baker or an experienced chef, this simple recipe is sure to become one of your go-to breakfast staples

Not only does it require minimal time and effort in the kitchen they make a great grab-and-go snack throughout the day! Get ready to whip up a batch of tasty oatmeal breakfast cookies with blueberries that will have your family coming back for more every morning.

Try our Air Fryer Breakfast Cookies or any of our other scrumptious cookie recipes!

Oatmeal cookie with blueberries for breakfast

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Start your morning off right with these delicious and healthy oatmeal breakfast cookies!

Blueberry Breakfast Cookies Recipe Ingredients:

Ingredients for the cookies

How To Make Quaker Oatmeal Breakfast Cookie Recipe?

Get your oven ready by preheating it to 375°F/190C and lining your baking sheets with parchment paper.

Start by creating a flax gel. Simply mix flax and water in a small bowl, let it sit for 5 minutes to gel up.

In a large bowl, combine the richness of maple syrup and almond butter. Stir until you get a smooth and well-incorporated mixture.

Add the flax gel and some vanilla for that extra flavor punch.

It’s time to make the cookie dough. Mix in oat flour, salt, and baking powder until everything is smooth and well combined.

To add texture and flavor, stir in rolled oats, dried blueberries, and chopped pecans. Make sure all the additions are evenly distributed and coated in the batter.

Using a scoop or a spoon, create 2-3 tbsp/30-45ml sized mounds of dough on the lined baking sheet. Use wet fingers or a spoon to keep the edges together, leaving some space between each mound for spreading.

Bake your cookies for 9-12 minutes until they turn a golden brown at the edges.

When they’re done baking, let them cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack to cool completely.

Enjoy these delectable maple pecan blueberry oatmeal cookies that are full of flavor and nutrients!

Storage Suggestions For These Cookies:

Delicious oatmeal breakfast cookies with blueberries are perfect for meal prep or on-the-go breakfasts when you are short on time. Simply make a batch and store them in a sealed container at room temperature for up to three days, or in the freezer for up to a month. 

These nutrient-rich cookies are not only packed with juicy blueberries, but also contain wholesome oats, making them a satisfying and nutritious breakfast or snack option. Plus, with their soft yet chewy texture, they are sure to satisfy your sweet tooth cravings too! 

Easy Oatmeal Cookie Recipes:

Oatmeal cookie with blueberries for breakfast

Variations To Oatmeal Breakfast Cookie Recipe:

Cranberries and walnuts offer a sweet and crunchy combo, while slivered almonds and apricots provide a chewy and nutty twist. And if you want to take it up a notch, throw in some raisins and sunflower seeds with a sprinkle of cinnamon for a perfect on-the-go breakfast treat. 

The possibilities are endless when it comes to mixing up 1 ½ cups of your favorite fruits and nuts to enhance your snack. Try out different combinations to find your perfect match and indulge in a truly delicious treat.

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If you’re looking for an easy breakfast recipe that doesn’t lack in flavor or sweetness, these Oatmeal Breakfast Cookies with Blueberries will be a hit! 

Whether you’re searching for an impressive dessert to bring to a holiday party or something to enjoy on a cozy weekend morning at home, these Oatmeal Breakfast Cookies with Blueberries are sure to please. So grab your mixing bowl out of the cupboard, preheat the oven, and get baking! You won’t regret trying this divine recipe.

Oatmeal Breakfast Cookies with Blueberries

Oatmeal Breakfast Cookies with Blueberries

Yield: 20 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Check out this delicious, easy-to-follow recipe for oatmeal breakfast cookies with blueberries – the perfect start to your day!

Ingredients

  • 1 tbsp Ground Flax
  • 2 tbsp Water
  • 2/3 cup Maple Syrup
  • 1/3 cup Almond Butter
  • 1 tsp Vanilla Extract
  • ¾ cup Oat flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 ½ cups Rolled Oats
  • ¾ cup Dried Blueberries
  • ¾ cup Chopped Pecans

Instructions

  1. Preheat the oven to 375°F/190C. Line baking sheets with parchment.
  2. In a small bowl, combine flax and water. Stir and allow to sit for 5 minutes to gel.
  3. In a large bowl, combine maple syrup and almond butter. Stir until smooth and well incorporated.
  4. Stir in the gelled flax and vanilla.
  5. Add the oat flour, salt, and baking powder. Stir until smooth.
  6. Stir in the rolled oats, dried blueberries, and chopped pecans. Combine until all the additions are well distributed and coated in the batter.
  7. Scoop 2-3 tbsp sized mounds of mixture onto a lined baking sheet. Use wet fingers or a spoon to keep the edges together. Leave 2-3”between mounds to allow for spreading.
  8. Bake for 9-12 minutes, until golden brown at the edges.
  9. Cool on a baking sheet for at least 5 minutes before transferring to the cooling rack to cool completely.

Notes

Keep at room temperature in a sealed container for up to 3 days or in the freezer for up to 1 month.

Nutrition Information
Yield 20 Serving Size 2
Amount Per Serving Calories 126Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 56mgCarbohydrates 16gFiber 2gSugar 8gProtein 3g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

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