Blueberry Oatmeal Breakfast Cookies

Blueberry Oatmeal Breakfast Cookies: A Busy Mom's Secret Weapon

Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their homework, there's barely a moment to breathe, let alone enjoy a leisurely breakfast. That's why I've become obsessed with finding quick, healthy, and delicious breakfast options that can keep up with our fast-paced life. Enter: these amazing blueberry oatmeal breakfast cookies.

I stumbled upon this recipe a few months ago while frantically searching for something to pack in the kids’ lunchboxes that wouldn't involve sugary cereals or processed snacks. I was skeptical at first – breakfast cookies? Really? But desperate times call for desperate measures, and I'm so glad I gave them a try. These cookies are not only incredibly easy to make (perfect for a busy weeknight!), but they're also surprisingly nutritious and satisfying. The combination of oats, blueberries, and a hint of cinnamon creates a delicious flavor profile that everyone in my family loves. Plus, they're packed with fiber to keep you feeling full and energized throughout the morning.

The best part? These cookies are incredibly versatile. Feel free to experiment with different fruits and nuts. I’ve added chopped walnuts before, and it gave them a delightful crunch. Cranberries are another great option for a festive twist. You can also easily adjust the sweetness level to your preference by adding more or less brown sugar. For those watching their sugar intake, a touch of honey or maple syrup would work well.

My Tip for Success: The key to perfectly moist and chewy cookies is to use ripe, mashed banana. The banana adds not only sweetness and moisture, but it also helps bind the ingredients together, creating a soft and delicious texture. Don't be afraid to get creative with the mix-ins! The possibilities are endless. A sprinkle of chopped nuts, seeds, or even some chocolate chips would add a fun twist.

Making these cookies has become a cherished part of my weekly routine. I often bake a big batch on the weekend and store them in an airtight container in the fridge. They're perfect for a quick grab-and-go breakfast on busy mornings. My kids love them, and they’ve become a welcome addition to their lunchboxes.

These blueberry oatmeal breakfast cookies are more than just a tasty treat; they're a symbol of efficiency and convenience in the midst of a busy life. They remind me that even amidst the chaos, there's always time to nourish myself and my family with wholesome and delicious food. So, if you're a busy mom, a working professional, or simply someone who appreciates a quick and healthy breakfast, I urge you to give this recipe a try. You won't be disappointed!

Beyond the Breakfast: These cookies also make a wonderful addition to afternoon snacks or even as a sweet treat after dinner. Their versatility is one of the many reasons I love them so much.

Storage Tips: Store the cookies in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. You can also freeze them for longer storage. To freeze, place the cookies on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They’ll last for up to two months in the freezer.

Recipe Adaptions: This basic recipe is a fantastic starting point for culinary creativity! Feel free to add your own personal touch. Experiment with different spices like nutmeg or cardamom. Or try adding a dash of citrus zest for an extra zing. The possibilities are truly endless!

So, grab your ingredients, preheat your oven, and get ready to bake up a batch of these amazing blueberry oatmeal breakfast cookies. They're sure to become a new family favorite!

Step-by-step

• Preheat oven to 350F, spray a large cookie sheet with non stick cooking spray.
• In a bowl mix all your dry ingredients together.
• In a separate bowl whisk your egg, add in milk, vanilla, apple sauce and mashed banana.
• Add wet to dry and mix well, slowly fold in your blueberries. * Note because I used frozen it affects the colour of the cookie slightly.
• Bake in oven for approx 14 minutes, let cool.
• Makes 30 cookies.
• Cookies are best the day you make them, you can store in fridge for a day or two otherwise freeze them.