Thank you to the U.S. Highbush Blueberry Council for sponsoring this post
Breakfast cookies are basically my excuse to eat cookies for breakfast! Ha, actually they are the easiest make ahead meal for mornings when we have zero time to sit down and have breakfast together. They are so simple to throw together-you literally just toss all of the ingredients in a bowl, mix, top with blueberries and bake!
I keep these on hand for snacks and they are in high rotation for playdates and meet ups. This is one of those recipes I love to make with Milly. She enjoys mashing up the banana, adding the oats, measuring the ingredients, topping the mounds with blueberries (if she hasn’t eaten all the bluebs by then!) and scooping the batter onto the baking sheet. You can make this recipe using fresh or frozen blueberries but just keep in mind that if you use frozen always thaw and rinse them beforehand. I hope you enjoy making this recipe with your family and when you do, I’d love to see your photos so post them on Instagram and tag me @BrandiMilloy. You can also watch me make these with Little A on my IGTV Channel. Enjoy!
Blueberry Almond Oat Breakfast Cookies
by Brandi Milloy
Ingredients
1 cup rolled oats
1 ripe banana, mashed
1/2 cup almond butter
1 tsp vanilla extract
1/2 cup blueberries
Directions
Preheat oven to 350F. Into a bowl mix the oats, banana, almond butter and vanilla. Fold in half of the blueberries. Scoop batter onto baking sheet forming 1 1/2” mounds. Top each mound with remaining blueberries.
Bake for about 15 minutes. Serve warm or keep in refrigerator up to 3 days and enjoy!