Blueberry Breakfast Cookies

Blueberry Breakfast Cookies

Need a breakfast you can take on the go? Introducing these satisfying and nutritious Blueberry Breakfast Cookies. They pack a blissful blend of wholesome oats, nutrient-rich hemp hearts, and antioxidant-rich blueberries. With a touch of natural sweetness from ripe banana and maple syrup, these cookies are crafted to perfection! If you enjoy this recipe and are hungry for more, Fraîche Table is a life-changing meal time solution. Click HERE to start your 10 day free trial!

The best part about meal planning? You already know the answer to ‘What’s for Dinner?’ each and every day. When you meal plan for the upcoming week, you ensure that nourishing food is readily available. No last minute take-out necessary! Whether you’re hustling through busy mornings or seeking a wholesome snack, the Fraîche Table meal plan has got your back.

So, embrace the joy of nutritious indulgence and make these Blueberry Breakfast Cookies a staple in your meal prep repertoire. Your taste buds and your busy schedule will thank you.

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Blueberry Breakfast Cookies

Makes 12 cookies

Total Time: 30 minutes


  • 1 banana(s), ripe, mashed
  • 1/3 cup maple syrup
  • 1 egg(s), beaten
  • 11/2 teaspoons vanilla
  • 1/4 cup butter, melted
  • 1 cup large flake oats
  • 1/2 cup all-purpose flour
  • 1/4 cup hemp hearts
  • 1/2 teaspoon baking powder
  • 1/4 cup sunflower seeds
  • 2 tablespoons chia seeds
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 cup frozen blueberries


1.Preheat the oven to 350 F and line a baking sheet with parchment paper. 

2.In a medium bowl stir together the banana(s), maple syrup, egg(s), vanilla, and melted butter. 

3.In a large bowl stir together the oats, flour, hemp hearts, baking powder, sunflower seeds, chia seeds, cinnamon, and salt. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the frozen blueberries. 

4.Taking approximately 1/3 cup of the dough, spoon onto the prepared baking sheet and gently form into cookies. Bake for 20-25 minutes until golden on the edges. Once cool, place in an airtight container in the fridge.


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