Healthy Blueberry Oatmeal Cookies for Breakfast
These chewy blueberry oat cookies use juicy blueberries and leftover oats for easy breakfast cookies or a filling afternoon snack. Simple and frugal.
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.
Video
Notes
Type of Oats: For this recipe, do not use thick-cut oats. Use quick oats or rolled oats.
Blueberries: You can use fresh or frozen blueberries; in the latter case, do not thaw them before adding them to avoid excess moisture.
Flour substitute: Use whole-wheat flour for a healthier alternative, although the texture may be denser.
Butter Temperature: Make sure the butter is at room temperature for easy creaming and a smoother dough.
Sugar Balance: Brown sugar adds moisture and chewiness, while white sugar provides crispness—adjust to your preference.
Chilling the Dough: If you have time, chill the dough for 30 minutes before baking to enhance flavor and texture.
Mixing Tip: Be gentle when folding in the blueberries to avoid crushing them and turning the dough purple.
Portion Control: A #20 scoop ensures evenly sized cookies that bake consistently.
Baking Sheet Prep: Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Storage: Store muffins in an airtight container at room temperature for up to 4 days or refrigerate for extra freshness.
Freezing Option: Freeze unbaked cookie dough balls and bake fresh when needed.
Nutrition
Serving: 2cookieCalories: 193kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 159mgPotassium: 62mgFiber: 1gSugar: 11gVitamin A: 297IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg
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