These blueberry oatmeal breakfast cookies are filled with lots of goodness and what I like to call a mix between a muffin and a cookie.. They are perfect for breakfast or a snack later in the day. I think just telling yourself you are having cookies for breakfast makes it feel like a real treat 🙂 Don’t wait too long to bake up a batch of these, I promise you’ll love them!


Ingredients used

  • Oats
  • Flour
  • Ground flax seed
  • Brown sugar
  • Baking powder
  • Baking soda
  • Cinnamon
  • Banana
  • Egg
  • Apple sauce
  • Milk
  • Vanilla extract
  • Blueberries



If you do not have ground flax seeds, you can leave it out and use some extra oats to replace it, or if you have bran you could add in some bran to this recipe.

I use Quaker oats however quick oats are fine to use.

You can substitute the milk for almond or cashew milk. If you are out of apple sauce you can use extra mashed bananas to replace it.

I like using fresh blueberries but frozen blueberries will also work.



Store cookies in a sealed container in the fridge, they are best the day they are baked. You can freeze these cookies, let them dethaw, and then I like to pop them in the toaster oven for a few minutes to warm them up.

Blueberry oatmeal breakfast cookies

0.5-1PP, 1SP blue & green, 2 for 1SP purple
3 from 2 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Baking
Servings 30
Calories 46 kcal


  • 1.5 cup oats I use Quaker quick oats
  • 1 cup flour
  • 1/4 cup ground flax seed
  • 1 Tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 mashed banana
  • 1 egg
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp milk I used 1%
  • 1 tsp vanilla
  • 1 cup blueberries I used frozen but fresh would work too


  • Preheat oven to 350F, spray a large cookie sheet with non stick cooking spray.
  • In a bowl mix all your dry ingredients together.
  • In a separate bowl whisk your egg, add in milk, vanilla, apple sauce and mashed banana.
  • Add wet to dry and mix well, slowly fold in your blueberries. * Note because I used frozen it does affect the colour of the cookie slightly.
  • Bake in oven for approx 14 minutes, let cool.
  • Makes 30 cookies at 1 smart point each on blue & green, 2 cookies for 1SP on purple (1PP) Cookies are best the day you make them, you can store in fridge for a day or two otherwise freeze them.


Personal Points- 0.5-1 depending on your 0PP foods 
Smart points- blue/green- 1 using WW recipe builder
Smart points- purple- 1 for 2 cookies using WW recipe builder
Points plus- 1 using PP calculator 
Nutritional info per cookie.. Calories 46.. Fat 1g...Sat fat 0.2g...Carbs 8.1g... Fiber 1g... Sodium 4.1mg...Sugars 1.5g..Protein 1.5g *includes all ingredients 
Keyword baked oatmeal, Blueberry oatmeal cookie,, breakfast, cookies




  1. I love these cookies. I eat them every morning for breakfast! So good.

  2. These are wonderful! My husband and I both enjoy them, and easy to make! (Although I think he likes the blueberry oatmeal mini muffins a hair more 😉 )

    • Drizzle Reply

      Haha, well that’s ok.. as long as he likes them all 🙂 Thanks for sharing, so glad you both enjoy!

  3. What exactly does the banana do for this recipe..My husband has kidney problems and he can’t eat bananas..What else could we substitute for bananas?

    • Drizzle Reply

      Hi, you can use apple sauce, or even some greek yogurt , I’d say apple sauce over the yogurt though

    • Why did you give a 0ne-star rating to a recipe simply because your husband can’t eat bananas? I’m sorry he can’t but that has nothing to do with whether or not the recipe is good.

  4. Just wondering if you used a tablespoon for each cookie. It didn’t say in the directions, I used 2 tablespoons so it made 21 cookies at 2 pts, just curious! Thank you!

    • Drizzle Reply

      I just dropped by small spoon then let people know my yield to get them to 1 point each 🙂

      • Drizzle Reply

        he recipe calls for one mashed banana which would typically yield about 1/3 cup- 1/2 cup

  5. C.J. Pfeifer Reply

    Tasty and healthy cookies = LOVE!!! Thank you for sharing such a wonderful, tasty, easy recipe. I made these cookies yesterday and my mouth did a happy dance when I tasted them!!! The rest of the cookies are now in the freezer. I have to tell you what I did though …… I think this oatmeal cookie dough is very similar to the base of your banana oatmeal jam muffins …. so I divided the oatmeal cookie dough mixture in half. I added 1/2 cup blueberries to one half of the mixture and baked 15 blueberry oatmeal breakfast cookies. YUMMY!!! Then I pressed the other half of the mixture into 6 muffin cups ……. added the sugar free jam and baked them. I tasted one muffin and put the rest in the freezer. The banana oatmeal jam muffins are pure heaven. I love that I got cookies and muffins from the same recipe. Again, thank you for sharing your recipes.

    • Drizzle Reply

      You are very welcome, thanks for sharing your tips 🙂 so glad you enjoyed them!

  6. Could I omit the ground flax seed or substitute something more common like more flour or oatmeal? I’ve never used flax seed. Thank you

    • Drizzle Reply

      Yes sure, you can omit and add a little extra oats , I buy it at our local bulk food store

  7. These are amazing!! I am just curious, do you happen to know the nutrition of these !? Like calorie wise!! Made these a few times and love them every time! Thanks!

    • Drizzle Reply

      So glad you enjoyed them 🙂 the nutritional info is down at the bottom of the instructions

  8. Hi! This recipe is amazing! I am curious if you happen to know the nutrition of them, such as the calories per serving !! Thanks, and again these cookies rock! Thanks for sharing your recipe

    • Drizzle Reply

      Hi, nutritional info is at the bottom of the instructions 🙂 so glad you enjoy them

    • Drizzle Reply

      I made as recipe states, you can try googling a sub for flax, or leave it out and use more oats

  9. These are tasty, but I found them a little bland. A little sweeter would be good 🤔

    • Drizzle Reply

      Hi Janet, I keep the sugar very low but feel free to add a little more and adjust points

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