I’m not a big breakfast eater. I often skip it altogether, especially when I have to be up early.
On weekends, when my stomach has time to wake up, I love having an egg and cheese English muffin sandwich, bread pudding, or a big bowl of granola, fruit, and yogurt. But when I need to get to work, I often grab a few breakfast cookies on my way out the door.
These breakfast cookies are made with simple ingredients like peanut butter, almonds, bananas, and blueberries. They’re easy to make ahead, easy to pack for breakfast or a snack, and they freeze well.
Want to see how they’re made? In the video below, I’ll walk you through how to make two different varieties:
Banana, Chocolate Chip & Peanut Butter Breakfast Cookies
and
Blueberry Almond Breakfast Cookies
Friday Featurette – Breakfast Cookies
A quick note about the video: Board Barista has gone through a few different versions over the years! You’ll find some older recipes and slice-of-life videos there, but these days it’s primarily one of my husband’s tabletop gaming channels.
Recipes
Banana, Chocolate Chip & Peanut Butter Breakfast Cookies
Banana, chocolate chip & peanut butter breakfast cookies
Ingredients:
1 ripe banana
1/3 cup peanut butter
1/2 cup semi-sweet chocolate chips
1 cup rolled oats
Steps:
1. Preheat oven to 350 degrees.
2. Put all ingredients into medium-sized bowl. Combine with electric mixer.
3. Prepare a baking pan lined with silicone mat or well-greased with butter.
4. Form the dough into approximately 1-inch balls and place them on the prepared baking sheet. Do not flatten—these cookies will keep their rounded shape as they bake.
5. Bake for 12–15 minutes.
Blueberry and Almond Breakfast Cookies
Ingredients:
1 cup rolled oats
Blueberry and almond breakfast cookies
1/4 cup frozen blueberries
1/4 cup flour
1/2 cup coconut oil
1/4 cupslivered almonds
1 egg
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon maple syrup
Steps:
1. Preheat oven to 350 degrees.
2. Place coconut oil into medium-sized bowl. Add egg. Beat with fork.
3. Add remaining ingredients. Mix again.
4. Prepare a baking pan lined with silicone mat or well-greased with butter. Place 1-inch balls of dough onto pan. Bake for 12-15 minutes.
Tips:
Experiment with different fruits and nuts! I’ve used apples, raisins, craisins, even sweet potatoes. You could try cashews, macadamia nuts, almond butter—the options are endless.
Make a few different varieties at once.
They freeze well!
They’re great for lunchboxes, hiking, and other on-the-go snacks, in addition to just for breakfast.
Make sure you’re using rolled oats, not quick oats. These are not the same and cannot easily substitute. Yes, there’s a story there!
Anyway, enjoy, happy baking, and I hope these perk up your morning!
Thanks for reading!
💜
Laura
