Good Morning Sunshine Breakfast Cookies

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

Good morning!


BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

Don’t these cookies sort of look like blueberry muffin tops? They don’t taste like muffin tops at all, but the resemblance makes me happy. You know what else makes me happy? They’re actually pretty good for you with zero refined sugar, plenty of wholesome oats, almond butter, and fruit. In fact the only thing missing is a cup of coffee and bowl of yogurt because, like muffins, these cookies are most definitely breakfast-worthy.

Mashed bananas for breakfast cookies on

I love breakfast cookies. Do you? Who doesn’t enjoy cookies for breakfast?! I have a couple variations on my blog, but today’s are packed with berries so they’re an instant fave. The cookies stay fresh all week in the refrigerator and if you can’t go through them that quickly, you can freeze them individually like I do. Stick one frozen cookie in the refrigerator before bed. It’ll thaw out by morning. I *love* them cold.

These good morning sunshine breakfast cookies 🙂 are super chewy, hearty, thick and taste like really dense baked oatmeal. Major staying power. You only need 9 ingredients and some can be easily substituted. I listed subs in my recipe notes if you’re curious.

Ripe bananas = power ingredient. Not only do they sweeten the cookies, they help bind the ingredients together. If you’re not a fan of bananas, I suggest using 1 egg and 1/3 cup applesauce instead. Again, I’ll remind you about that in the recipe notes. I like to place the banana in the mixer first so that the paddle or whisk attachment can mash them up, instead of mashing them up with a fork prior to beginning. It’s just one less step you have to do! Then the rest of the ingredients go into the bowl. This is a 1 bowl cookie recipe where everything can be dumped in– in any order– and then all mixed together. Less prep work is always a good thing.

Almond butter = another power ingredient. Nut butter can be a funny ingredient. It acts like flour in cookies– remember thesethese, and these flourless nut butter cookies? The 1 cup of nut butter not only gives the cookies flavor, it helps (1) bind the ingredients together and (2) helps the cookies maintain their shape. Without the flour, and if using certified gluten free oats, this is a gluten free cookie recipe.

Blueberry breakfast cookies on

Blueberry breakfast cookies on

These blueberry breakfast cookies are massive. 1/4 cup of dough goes into each cookie! As you individually shape them, you’ll think it’s way too much dough. BUT the cookies hardly spread in the oven. Because of this, make sure you slightly flatten the cookies out. The recipe makes 12, so I suggest 6 big cookies per baking sheet.

One more thing. The cookies bake at a lower temperature. They’re so thick that anything higher could burn the tops rather quickly. Because of the lower temperature, the cookies will take about 20 minutes in the oven.

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

Before I leave you with the recipe, I have to warn you about something. The dough itself with the sweet bananas, honey, cinnamon, almond butter, and oats is unbelievably tasty. You’ll lick the spatula clean; it’s impossible not to. And if you only get 11 cookies out of the batch, I won’t judge!!


Good Morning Sunshine Breakfast Cookies

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Blueberry breakfast cookies are packed with 9 happy and wholesome ingredients to power you through the day.


  • 2 ripe medium bananas, mashed (about 3/4 cup)*
  • 2 and 1/2 cups (200g) old-fashioned whole rolled oats*
  • 1 cup (250g) any nut butter (I use almond butter)
  • 1/2 cup (60g) chopped pecans or walnuts*
  • 1/3 cup (75g) honey*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)


  1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).
  3. Scoop mounds of dough, about ¼ cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
  4. Bake for 18-21 minutes until lightly browned on the sides.
  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
  2. Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Measuring BowlSilpat Baking Mat | Baking Sheet | Cooling Rack | Glass Mugs
  3. Bananas: Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg. The cookies will not be as sweet, so feel free to add 1 more Tbsp of honey.
  4. Gluten Free: These cookies are gluten free if you use certified GF oats.
  5. Nuts: You can leave out the nuts or use any chopped nut you like best. Or sub in dried cranberries, raisins, or sunflower seeds.
  6. Honey: Instead of honey, you can use maple syrup or brown rice syrup.
  7. Add-ins: If desired, leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
  8. Nutrition Information: Using SparkRecipes calculator– following the recipe as written, each cookie contains 260 calories, 12g fat, 28g carbs, 6g fiber, and 6g protein.

Keywords: healthy cookies, breakfast cookies

Blueberry oat breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on



  1. Wow Sally….this is something I would definitely make, except I’m on the Keto Lifestyle! Therefore, no bananas, ….. do you bake Keto or have I signed up on the wrong website? I obviously pinned something on Pinterest. I love your baking recipes, I just limit Carbs! Bless you Sally! BTW I used to make my own Granola and it was loaded with everything!!! I can still do so much on Keto, just limit carbs.

    1. Hi Nancy, No I don’t follow a Keto diet but I do have a “healthy choices” section on the site. Maybe you can find a few things there that will work for you:

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  2. I used chopped walnuts with 1/2 peanut butter with 1/2 cashew butter and stirred in 2 tbs of organic dark chocolate chunks and these turned out wonderful!! I also used bob red mill thick whole rolled outs and it still cooked them through! These are going to be perfect for my breakfast and a great treat !

  3. I would love to make these, but I only have quick oats, Can I use those? I looked all over the recipe, but it didn’t say anything about why you used old fashion. Or maybe it did, and I just didn’t see it. Anyway, Thanks!

    1. Quick oats are a little powdery and could dry out the cookies as they absorb more liquid. You can try them with quick oats if you add extra wet ingredients – Try about 1/4 cup extra of mashed banana. Let me know how they turn out.

    1. You can use peanut butter, yes! I use it instead of almond butter in this recipe all the time. I don’t recommend using butter– stick with nut butter.

  4. Hi Sally…
    Do these need to be kept in fridge or can I leave them at room temp.? By the way, every time I bake one of your recipes, I get rave reviews and steer them to your website!

  5. I would like to make these as an easy snack for my friend who is a new mother, but I’m wondering if I should freeze the dough individually (so it can be taken out of the freezer and popped straight into the oven to bake), or would it be best to bake them all and then freeze them individually?

    1. For these breakfast cookies I like to bake them and then freeze them. It will be especially helpful for your friend if she can eat them without having to turn on her oven! 🙂

  6. I made these with canned pumpkin in place of the bananas for fall. They’re delicious! Put in pumpkin pie spices and substituted pure maple syrup for the honey and also added in pumpkin seeds and dried cranberries.

  7. AMAZING. Your blog is a pearl ! 🙂 I love your recipes so much. This one is perfect ! Sweet enough, chewy and soft. I used almnd butter and tahini, and a little less honey. They are so gooood. I think I will eat them before tomorrow’s morning ^^. Thank you so much Sally.

    1. Definitely. I’m unsure of the exact bake time for bars, but bake until the center looks set and the edges are very slightly browned.

  8. Absolute staple in my household. I make these and the baked oatmeal every week (and one of your treats on Fridays). Toddler friendly, picky eater friendly, easy to grab-and-go. Forever part of my weekly snack prep. Excited for what healthy but delish snacks you’ll come up with as Noelle grows in toddlerhood. Feeding small people is no easy feat. Perhaps a #NoelleApproved section for us moms haha.

  9. I made these for my friend who recently became a mum and she said they were a lifesaver, so I’d say that’s a win 🙂
    I saved some for myself as a quick breakfast for busy mornings and they are very nice, they are quite heavy and dense, but that’s not really a bad thing, it makes it nice and filling and as long as you have a drink on hand it’s fine.

  10. Hi Sally! I just love your recipes. Thanks so very much! I live in Italy and sometimes I can’t find some of the ingredients. Can you give me a substitute for nut butter?

    1. Hi Jeannette! Thank you so much. Any nut butter– peanut butter, almond butter, or even biscoff spread (if you have that!) will work.

  11. Hi Sally,

    These cookies look so good, I want to bake them for my 15 month old son.
    Could you please let me know if these can be baked with Steel Cut oats instead of Rolled oats and if yes how do I incorporate the steel cut oats in the recipe.
    Thanks a bunch!

  12. So I got up Sunday morning with the intention of making these for my family (1/2 batch). They were all gone within 30 minutes. Unfortunately my family didn’t get any as I ate them all before they woke up. I will try again this weekend. They are soooo good!!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally