Blueberry oatmeal cookies are a delightful treat that marries the wholesomeness of oats with the sweetness of blueberries. Perfect for breakfast or as a snack, these cookies offer a burst of flavor and a nutritious boost to your day. They are simple to make and can be customized to suit your taste preferences.
Ingredients:
- 2 cups rolled oats (gluten-free, if needed)
- 2 large bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup blueberries
Directions:
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set it aside.
- In a large mixing bowl, combine your oats, peanut butter, and mashed bananas. Mix well until all ingredients are thoroughly incorporated.
- Gently fold in the blueberries using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Form the dough into 12 balls and place them on the lined tray. Press each ball into a cookie shape, flattening them slightly.
- Bake the blueberry oatmeal cookies for 10-12 minutes, or until they are golden on the edges and just cooked in the center.
- Once baked, remove the cookies from the oven and allow them to cool on the tray for 10 minutes. Then, transfer them to a wire rack to cool completely.
Tips:
- If you prefer sweeter cookies, you can add 2 tablespoons of maple syrup or honey to the dough.
- For the best flavor, use fresh blueberries whenever possible.
- Get creative with mix-ins! Consider adding white chocolate chips, folding in some blueberry jam, or incorporating lemon zest for a citrusy twist.
Conclusion:
These blueberry oatmeal cookies are a wholesome and delicious option for breakfast or a snack. With their simple ingredients and easy preparation, they are sure to become a favorite in your household. Enjoy the nutritious goodness and delightful flavor of these homemade treats!
- Can I use instant oats instead of rolled oats in this recipe?
Yes, you can substitute instant oats for rolled oats in this recipe. However, keep in mind that the texture and consistency of the cookies may vary slightly. Instant oats are more finely ground than rolled oats, so the cookies might be a bit softer. Adjustments may be needed in terms of moisture or baking time to achieve the desired texture. - I’m allergic to peanuts. Can I use a different type of nut butter or a nut-free alternative?
Absolutely! If you have a peanut allergy or prefer a different flavor, you can use almond butter, cashew butter, sunflower seed butter, or any other nut or seed butter of your choice. Ensure that the substitute has a similar consistency to peanut butter to maintain the structure of the cookies. - Can I make these cookies without bananas?
While bananas provide natural sweetness and act as a binder in this recipe, you can experiment with alternatives if you prefer not to use them. Unsweetened applesauce or mashed avocado can be used as substitutes for bananas. However, keep in mind that the flavor and texture of the cookies may differ slightly from the original recipe. - How should I store these blueberry oatmeal cookies, and how long do they stay fresh?
To keep your blueberry oatmeal cookies fresh, store them in an airtight container at room temperature for up to 3-4 days. If you want to extend their freshness, you can store them in the refrigerator for up to a week. For longer storage, you can freeze the cookies in a freezer-safe container or zip-top bag for up to 2-3 months. When ready to enjoy, simply thaw them at room temperature or reheat them briefly in the oven.
Blueberry Oatmeal Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 18 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Blueberry Oatmeal Cookies are soft, chewy, and bursting with juicy blueberries and wholesome oats. A perfect balance of sweetness and texture, they make a delightful treat for breakfast, snack time, or dessert.
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup dried blueberries (or fresh if preferred)
- 1/2 cup white chocolate chips (optional, for extra sweetness)
Instructions
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
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Add the Wet Ingredients:
- Beat in the egg and vanilla extract until fully incorporated.
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Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Incorporate the Oats and Blueberries:
- Fold in the oats and dried blueberries. If using, stir in the white chocolate chips.
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Scoop the Dough:
- Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as the cookies cool.
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Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
- Fresh Blueberries: If using fresh blueberries, gently fold them into the dough to avoid bursting. You may need to add an extra tablespoon of flour to account for the added moisture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.