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Easy Protein-Packed Blueberry Oat Breakfast Cookies

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These chewy, protein-packed blueberry oat breakfast cookies are a wholesome and delicious way to start your day, perfect for busy mornings or a quick snack.

Ingredients

Scale
  • 1 1/2 cups (135g) rolled oats (old-fashioned)
  • 1/2 cup (50g) vanilla protein powder (whey or plant-based)
  • 3/4 cup (110g) fresh or frozen blueberries
  • 1/3 cup (85g) nut butter (almond or peanut butter)
  • 1/4 cup (60ml) honey or maple syrup
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, combine rolled oats, vanilla protein powder, baking powder, cinnamon (if using), and salt. Stir gently to distribute evenly.
  3. In a separate bowl, whisk together nut butter, honey or maple syrup, egg, and vanilla extract until smooth and creamy, about 1-2 minutes.
  4. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until just combined. Do not overmix; the oats should stay slightly chunky and chewy.
  5. Gently fold in the blueberries. If using frozen, fold carefully to avoid turning the dough purple.
  6. Use a medium cookie scoop or tablespoon to drop rounded mounds onto the prepared baking sheet, spacing about 2 inches apart. You should get about 12 cookies.
  7. Bake for 12-15 minutes, or until edges are lightly golden and centers are set but still soft. Cookies will firm up as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough to keep cookies chewy. Use room temperature egg for better binding. Frozen blueberries can be used without thawing but fold gently. If dough is too sticky, chill for 15-20 minutes before baking. Cookies continue to cook after removal from oven, so remove when edges are golden but centers still soft. For vegan version, replace egg with flax egg and use plant-based protein powder and maple syrup. Nut butter can be swapped for sunflower seed butter or tahini for nut-free option.

Nutrition

Keywords: breakfast cookies, blueberry oat cookies, protein-packed breakfast, healthy breakfast, easy breakfast recipe, gluten-free breakfast, quick breakfast

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