Breakfast Blueberry Oat Cookies Recipe
Blueberry oat cookies are a simple, hearty way to start the day. These chewy breakfast cookies bring together oats, brown sugar, and juicy blueberries for a treat that feels both wholesome and just sweet enough. If you’ve got a handful of fresh blueberries and a scoop or two of oatmeal left in the pantry, this is the perfect recipe to use them up without waste.
How to Make Blueberry Oatmeal Breakfast Cookies
As a work-from-home mom, I know that when mornings are rushed, having something already baked and ready is a big help. These blueberry oatmeal cookies mix together quickly, and the cookie dough bakes in just 12 minutes. The result is a batch of soft, golden blueberry cookies that work as breakfast or as an afternoon snack with tea.
Ingredients
- 2 cups quick oats
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup butter, room temperature
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
Directions
Start with butter that’s at room temperature so it creams easily. Using an electric mixer helps get that light, fluffy texture in the dough.
- In a large bowl, beat the butter, brown sugar, and white sugar until fluffy.
- Add the egg, egg yolk, and vanilla extract and mix until smooth.
- Stir in the flour, quick oats, baking powder, baking soda, salt, and cinnamon until combined.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Scoop the cookie dough onto a parchment-lined baking sheet, leaving space between cookies.
- Bake at 350°F (180°C) for about 12 minutes, until golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to four days. You can also wrap leftover cookie dough in plastic wrap and refrigerate, or freeze dough balls to bake another time.
Why This Recipe Works for Leftovers
One of the best things about blueberry oatmeal breakfast cookies is how well they use up leftovers. A small bowl of fresh fruit, a scoop of steel-cut oats or quick oats, or even a couple of overripe bananas can all be worked into this recipe.
The juicy blueberries hold up well to baking, and using almond butter or peanut butter instead of some of the butter gives the cookies a different kind of richness.
Here in northern Canada, we’re lucky to be able to pick our own wild blueberries in late summer. This recipe is one of my favorite ways to use them.
If you have a small amount left after making my blueberry lemon bars, or just a handful saved from custard pie or brioche French toast casserole, use them in this recipe. And if you love baking with oats, try my easy apple oatmeal cookies next.
Blueberry Oat Breakfast Cookies FAQs
Do you have questions about making blueberry oat cookies? Here are the most common ones I hear. If you don’t see your question, leave it in the comments and I’ll add new information.
Can I use frozen blueberries instead of fresh?
Yes. Use frozen blueberries straight from the freezer—don’t thaw them first. Learn how to preserve and store blueberries so they don’t go to waste! This prevents excess moisture in the cookie dough and keeps your blueberry cookies from turning soggy.
Can I make these cookies healthier?
You can swap in whole-wheat flour for a heartier texture. You can also use almond butter or peanut butter in place of some butter, cut back slightly on white sugar, or add mashed overripe bananas for natural sweetness.
Can I freeze blueberry oat cookies?
Yes. Once cooled, store baked cookies in an airtight container in the freezer for up to three months. You can also freeze unbaked cookie dough balls wrapped in plastic wrap, then bake them straight from frozen, adding a couple of extra minutes to the bake time.
Healthy, tasty, and great for breakfast.
These blueberry oatmeal cookies are chewy, flavorful, and a smart way to use up small amounts of leftover oatmeal or blueberries. Whether you bake them with fresh blueberries from the store or the wild ones you’ve picked yourself, they make an easy breakfast cookie or a filling afternoon snack. Keep a batch in an airtight container on the counter, and you’ll have homemade goodness ready whenever you need it.
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Healthy Blueberry Oatmeal Cookies for Breakfast
Equipment
Ingredients
- 2 cups quick oatmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 cup brown sugar
- 3/4 cup butter room temperature
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
Instructions
- In a large bowl, beat the butter with both sugars until creamy and fluffy.
- Add the egg, egg yolk, and vanilla extract, then mix until fully incorporated.
- Add the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon. Mix until combined.
- Gently fold in the blueberries, being careful not to crush them.
- Using a #20 scoop or a tablespoon, form dough balls and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake in a preheated oven at 350°F (180°C) for approximately 12 minutes, or until the cookies are golden brown.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
