These Freezer Friendly Breakfast Cookies are a delightful way to start your day off with! Packed with healthy goodness, this cookie is going to make your day!
Freezer Friendly Breakfast Cookies
Sometimes I just want a big cookie for breakfast. I mean, who doesn’t like cookies right? While I would never say cookies are bad for you (they’re not), I can say that this breakfast cookie is a healthier option for mornings (no sugar crash). They’re made with wholesome ingredients and no refined sugar.
What’s In These Wholesome Breakfast Cookies
- bananas
- old fashioned whole rolled oats, do not substitute for quick oats.
- peanut butter, here’s how I make my own homemade peanut butter.
- slivered almonds
- sunflower seeds
- honey
- vanilla extract
- salt
- blueberries – you can use fresh or frozen. I do not thaw frozen ones and it goes into the cookie mix as is.
How To Make Easy Breakfast Cookies
Heat oven to 325F.
In a bowl, mash your bananas up and then add everything but your blueberries. Mix well.
Next add your blueberries and gently fold them in.
Using a large scoop (or in my case, a 1/4 measuring cup), shape your cookie and place it on a parchment lined tray.
Bake for 25 minutes.
When done, let cool and eat or freeze.
Breakfast cookies will stay fresh in the fridge or on the counter for 4-5 days.
How To Freeze Breakfast Cookies
After cooling, breakfast cookies can be frozen up to 3 months in an airtight freezer friendly container.
Tips and Notes on Making This Freezer Friendly Breakfast Cookie
- I use a 1/4 measuring cup to portion and shape my cookies.
- I fold in my blueberries at the end because they will be squished (or melt if frozen) if you add the blueberries in too early.
- I don’t thaw my frozen blueberries when making the breakfast cookies – they go straight in frozen.
- Peanut butter can be swapped out for other nut butters of your choice.
Freezer Friendly Breakfast Cookies
Ingredients
- 2 bananas, ripe & mashed
- 2.5 cups old-fashioned whole rolled oats
- 1 cup peanut butter
- 1/3 cup slivered almonds
- 1/3 cup sunflower seeds
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Heat oven to 325F.
- In a bowl, mash your bananas up and then add everything but your blueberries. Mix well.
- Next add your blueberries and gently fold them in.
- Using a large scoop (or in my case, a 1/4 measuring cup), shape your cookie and place it on a parchment lined tray.
- Bake for 25 minutes or until solid.
- When done, let cool and eat or freeze.
- Breakfast cookies will stay fresh in the fridge or on the counter for 4-5 days.
OTHER BREAKFAST RECIPES TO TRY
- Freezer Friendly Breakfast Egg Sandwiches
- Make Ahead Breakfast Taco Egg Bowl
- Chocolate Chia Steel Cut Overnight Oats
- 4 Make Ahead Overnight Oats
- Instant Pot Poached Eggs
- Instant Pot Pizza Egg Bites
- Freezer Friendly Spinach and Cheese Hand Pie
- How To Make The Perfect Chia Pudding
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
DeAnna says
These are great! I did make a change from fresh blueberries to dried. Tasted much better. Also added dried apricots. So good!!!!
Carmy says
I love your adaptation! I’ll have to try it with dried fruit next time :)