- Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine Wet Ingredients:
- In a large mixing bowl, mash the ripe bananas with a fork. Add the applesauce, almond milk, honey (or maple syrup), and vanilla extract. Mix well until the ingredients are well combined.
- Add Dry Ingredients:
- To the wet mixture, add the rolled oats, cinnamon, and a pinch of salt. Stir until the mixture is evenly combined. Gently fold in the blueberries and chopped nuts, being careful not to crush the berries.
- Shape and Bake:
- Drop tablespoonfuls of the mixture onto the prepared baking sheet. Use the back of the spoon or your hands to slightly flatten each cookie into a round shape.
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the cookies are set.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and make them easier to handle.
- Storing:
- These breakfast cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to a month for longer storage.
Tips:
- Customization: Feel free to add other mix-ins according to your preference, such as dried fruits, seeds (like chia or flaxseeds), or chocolate chips for a sweeter version.
- Texture and Consistency: For a smoother cookie texture, you can blend the oats in a food processor for a few seconds before adding them to the mix. This is especially helpful if you’re serving these cookies to kids who might prefer a less chunky texture.
Banana Blueberry Oatmeal Breakfast Cookies are a wholesome, delicious, and convenient option for breakfast or snacking. They’re loaded with nutritious ingredients and are naturally sweetened, making them a guilt-free treat that you can enjoy any time of the day.