No-Bake Breakfast Cookies with Blueberries and Walnuts Recipe
These no-bake breakfast cookies are a nutritious and delicious way to start your day. Made with wholesome ingredients like oats, almond butter, chia seeds, and dried blueberries, they provide fiber, healthy fats, and plant-based protein to keep you energized throughout the morning. Easy to prepare and perfect for busy mornings, these grab-and-go cookies require no baking and can be stored conveniently in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 cookies
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1¾ cups old-fashioned rolled oats
- 2 tablespoons chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened dried blueberries
- ½ cup chopped walnuts
Wet Ingredients
- 1 small very ripe banana, mashed (about ⅓ cup)
- ½ cup unsalted, unsweetened smooth natural almond butter
- ¼ cup pure maple syrup
Instructions
- Mix Wet and Dry Ingredients: In a medium bowl, combine the mashed ripe banana, rolled oats, almond butter, maple syrup, chia seeds, ground cinnamon, and salt. Stir well until all ingredients are thoroughly mixed.
- Fold in Blueberries and Walnuts: Gently fold in the dried blueberries and chopped walnuts until they are evenly distributed throughout the mixture.
- Form the Cookies: Line a large rimmed baking sheet with parchment paper. Using a spoon, scoop the dough into 8 portions, about a heaping ¼ cup each, and place them evenly spaced on the prepared baking sheet. With clean, wet hands, roll each portion into a ball and then gently flatten into disks about 2½ to 3 inches in diameter. Press firmly and smooth out any cracks along the edges; the dough will be sticky.
- Chill to Set: Cover the baking sheet and refrigerate the cookies for at least 4 hours or up to 5 days to allow them to firm up and hold together.
- Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. To freeze, optionally wrap each cookie individually in plastic wrap and place them in a freezer-safe container or resealable bag. Thaw overnight in the refrigerator before serving.
Notes
- For best results, use a very ripe banana as it adds natural sweetness and helps bind the dough.
- Ensure your almond butter is smooth and unsweetened to maintain the balanced flavor.
- If the dough feels too sticky to handle, refrigerate it for a short time before forming the cookies.
- These cookies are vegan, gluten-free, and free from sesame, dairy, soy, and eggs.
- Perfect for make-ahead breakfast or a portable snack on busy mornings.
