These Blueberry Oatmeal Breakfast Cookies are a nice mildly sweet way to start your day. The only grain in them is oat, so many gluten intolerant people can have them, and these breakfast cookies are packed with soluble fiber. I used coconut oil and almond milk in them so they are dairy free, and raw cane sugar and maple syrup are the sweeteners. They are sort of a cross between a muffin & a cookie. Why not try eating your oatmeal like this for a little change?
Blueberry Oatmeal Breakfast Cookies
Author: Robin Gagnon
Ingredients
- 5 cups old fashioned oats (2½ for flour, rest stays whole)
- 1 tsp. baking powder
- ½ tsp. Kosher salt
- ½ tsp. cinnamon
- 2 large eggs
- 1 tsp vanilla
- ¾ cup turbinado (raw cane) sugar *
- ⅓ cup coconut oil *
- ⅓ cup maple syrup *
- ¼ cup almond milk *
- ½ cup dried blueberries*
- *optional ¼ cup slivered almonds
Instructions
- Preheat oven to 350 degrees.
- Take 2½ cups of the oats and grind them in a food processor, until the consistency of flour.
- Add the baking powder, salt and cinnamon. Mix and set aside.
- In large bowl, beat eggs.
- Add vanilla, sugar, oil, syrup and milk. Mix well.
- Add the flour mixture and mix well.
- Add the remaining unground oats, blueberries and almonds if you are using them. Stir until evenly mixed.
- Scoop 2 tbs size balls of dough onto parchment lined baking sheet. (a melon baller or double espresso scoop is handy for this).
- Bake for 12-14 minutes.
Notes
* A few people have asked about substitutions in this recipe.
~Standard sugar will work fine in place of raw.
~Any type of milk is fine.
~Butter would be the preferred substitute for coconut oil.
~I have not tried this recipe with fresh or frozen blueberries, but would suggest reducing the milk a bit and adding a little more sugar, if you want to give it a try.
How many blueberries do you add? I don’t see them listed in the ingredients?
Thanks Lydia. They were the last thing I put in, so I started scooping instead of writing. It has been edited (guess I shouldn’t be typing any recipes so late at night)
my kids don’t like oatmeal but I bet they would eat these!
Yum! These will make for a quick breakfast my daughter will be sure to eat!
Oh I would gobble these down. I love oatmeal cookies and blueberries are my fav!
Those look so good, and yes technically should qualify as GF!
OH my kids and I would love these!
Can you use regular sugar and milk for these? I would like to try these, but don’t want to buy special ingredients that I won’t use again….
Yes, regular sugar would work fine and any sort of milk can be substituted on the recipes I use almond milk in. The only reason I use almond milk is due to my daughter’s restrictive diet.
These look DELISH!
These are so good Robyn! I found you on Pinterest via your Apple Oatmeal muffins, but then remembered we are out of apples, so I decided to make these and I’m so glad we did! The kids have a snow day so we whipped them up for a late breakfast and we all loved them!
Thanks so much for sharing!
~ Mara
Definitely try one of the oatmeal muffin recipes, or the oatmeal banana bread another time… they are the reason it took nearly the whole month of January to get off my holiday weight.. I chowed on them…lol.
These are soooooooo good. My daughter was in a baking mood and made these and we all loved them, especially me I think. I had to bug her to get the website so I could get the recipe and now I have it bookmarked and printed out so I wont lose it lol
I am so glad you liked them. I’m overdue to make a batch myself & I have a bag of dried blueberries in the pantry
Oh, when I commented before I forgot to mention that I used frozen blueberries instead of dried (without altering anything else) and they were perfect!
~ Mara
Thanks for updating Mara. I know that will help out some people, as frozen are more readily available. I have one of those “scratch & dent-close to expiration” grocers near me. I always grab dried fruits when they have them, so usually have them on hand. They can be pricey otherwise.
I have been looking for healthy breakfasts for my whole family that I can make one morning and eat all week. Definitely going to make these next week. I do have one question. Do you think they would still turn out ok if I substitute some of the floured oats for wheat germ and or flaxseed mill? Or do you think they will not hold together well? I can usually substitute wheat germ for a portion of flour in recipes but I don’t know about in these.
I would swap out a couple tbs and see how it works out. I think it would be fine, it is a pretty flexible recipe. I don’t use wheat germ or flax very often in baking (sounds like you have a lot more experience with them than I), so I’d love to hear how it works out.