5 August, 2014
Blueberry Walnut Breakfast Cookies
Back to school time is here. I work at a university, so I have been busy gearing up to start the school year yet again. I know the kids in my neighborhood have already gone back to school. If school has not started yet for you, it will be here before you know it!
If you are looking for a great breakfast, lunch, or snack recipe even kids will love, this is it. I couldn’t stop eating these Blueberry Walnut Breakfast Cookies.
Back to school
I remember the back to school process as a kid. The older you got, the more you were dreading the summer ending. I hated those back to school commercials because I was not ready for the reminder that homework was going to start back up. But as a young student you would love back to school shopping. You would be so proud about moving up to the next grade. I think everyone remembers standing in the same spot every year (usually the front door) so a picture can be taken to track your growth. Ahh, the memories.
With all of the back to school shopping that parents do (highlighters, paper, backpacks, and clothes) one thing that should not be overlooked are the meals. What we nourish our students with is really important! Studies show that kids perform better and behave better when they are nourished properly. I recommend trying to limit (if you can’t completely cut out) processed foods. Most store bought cereal and breakfast foods are full of sugar, processed flour, and artificial colors that do not promote a learning brain for anyone. Not to mention these foods can be very pricy. Instead of a sugary cereal, make a batch of these Blueberry Walnut Breakfast Cookies for the whole family.
These Blueberry Walnut Breakfast Cookies are a great, whole food snack to make for your kids, and for you! Enjoy with your breakfast or as an afternoon snack.
Blueberry Walnut Breakfast Cookies
Ingredients
- 2 cups rolled oats
- 2 large ripe bananas peeled
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 Tablespoon pure maple syrup
- 1/2 cups walnuts chopped (pumpkin seeds or sunflower seeds if nut allergies)
- 1/4 cup - 1/2 cup fresh or frozen blueberries
Instructions
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Preheat oven to 350 degrees.
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In a large bowl mash the banana with a fork.
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Add the oats, vanilla, cinnamon, maple syrup, and nuts.
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Fold in blueberries or just put them in to the formed cookies.
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On a lined baking sheet, scoop out 2-4 oz of the mixture (you can make these bigger or smaller).
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With damp fingers press down the dough into cookies.
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Bake the smaller ones for 12-15 min and larger ones for 15-18 min.
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Makes 2 dozen small or 8 large.
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Store in an airtight container in the fridge for 5 days or freeze for 1 month.
Recipe Notes
Choose organic ingredients when possible.
6 Comments
Your breakfast cookie recipe looks yummy; making them today! Please share the nutrition values so that I can add to my nutrition plan. Thanks!
Approx. 70 calories, 8 gm carb, 3.6 gm fat, 1.5g pro, and 3 grams sugar for the small versions. Recipes makes about 24 small cookies. I hope you enjoy!
These are delicious! I did a slight variation on my second batch, sweetening them with chopped updates, adding a spoonful of coconut oil, and pressing them into a pan to make bars instead of individual cookies. Either way, deicious!
I sweetened them with dates, not updates! Oh, auto correct!
Haha! I guessed that.
AWESOME! Thank you so much for letting me know. I love getting comments like these. I am so glad that you enjoyed them.