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To make these delicious blueberry oatmeal breakfast cookies, gather these simple ingredients: - 1 cup rolled oats - 1/2 cup whole wheat flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon cinnamon - 1/2 cup almond butter (or peanut butter) - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1/2 cup fresh blueberries (or frozen) - 1/4 cup chopped nuts (optional, such as walnuts or almonds) - 2 tablespoons chia seeds These ingredients work together to make cookies that are both tasty and healthy. The oats give a hearty base, while the blueberries add sweetness. You can customize these cookies to suit your taste. Here are some fun add-ins: - Dark chocolate chips for a sweet twist - Coconut flakes for a tropical touch - Dried fruits like cranberries or raisins - Different nuts like pecans or hazelnuts Feel free to mix and match to find your favorite flavor! Each cookie is a healthy choice. Here's a quick look at the nutrition: - Calories: 120 - Protein: 3g - Carbohydrates: 15g - Fat: 6g - Fiber: 2g These cookies are not just good in flavor but also good for you! They offer energy for the day ahead. Enjoy them with a cup of tea or coffee for a great start! Start by preheating your oven to 350°F (175°C). This ensures even baking. Line a baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, combine 1 cup of rolled oats, 1/2 cup of whole wheat flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon. Stir these dry ingredients well. In another bowl, mix 1/2 cup of almond butter, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. This creates a nice blend of flavors. Now, pour the wet mixture into the dry mix. Stir gently to combine. Be careful not to overmix, as this can make the cookies tough. Fold in 1/2 cup of fresh or frozen blueberries, along with any nuts if you choose to add them. Finally, sprinkle in 2 tablespoons of chia seeds for added nutrition. Scoop tablespoons of dough onto your prepared baking sheet. Leave about 2 inches between each scoop. This space allows the cookies to spread as they bake. Gently flatten each scoop to about 1/2 inch thick. Bake in the oven for 12 to 15 minutes. Watch for the edges to turn golden and the centers to set. Once done, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps them firm up and makes them easier to handle. Enjoy these tasty blueberry oatmeal breakfast cookies! For the best texture, use rolled oats, not quick oats. Rolled oats give cookies a chewy feel. Make sure to mix your dry and wet ingredients just until combined. Overmixing can lead to tough cookies. Flatten each cookie slightly before baking. This ensures even cooking and a nice shape. Bake at 350°F for 12-15 minutes. Look for golden edges and set centers; this is key for great texture. One common mistake is skipping ingredient measurements. Always measure your flour and oats accurately. Too much flour can make the cookies dry. Another mistake is not letting the cookies cool enough. If you move them too soon, they may crumble. Avoid using too many blueberries. They can make the cookies soggy. Stick to the recommended amount for the best results. These cookies are great for breakfast or snacks. Serve them warm with a glass of milk or almond milk. They also pair well with yogurt. Crumble a cookie on top of your favorite yogurt for extra flavor. You can even pack them for lunch or a hike. They travel well and stay fresh for days! {{image_2}} You can easily adjust this recipe to meet different dietary needs. If you're gluten-free, swap whole wheat flour with almond flour or a gluten-free flour blend. For nut allergies, use sunflower seed butter in place of almond or peanut butter. Make sure to check labels on all products to ensure they are safe for your needs. Feel free to play with flavors in these cookies. You can add dark chocolate chips for a sweet touch. Try mixing in dried fruits, like cranberries or raisins, for added sweetness. If you love a nutty crunch, include walnuts or almonds. Each option brings a new taste to your breakfast treat. To make these cookies vegan, use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with two tablespoons of water and let it sit until it thickens. For a gluten-free version, use gluten-free oats and a suitable flour. This way, everyone can enjoy these tasty breakfast cookies without worry. To keep your blueberry oatmeal breakfast cookies fresh, store them in an airtight container. This helps maintain their chewy texture. Place parchment paper between layers of cookies to prevent sticking. If you live in a humid area, store them in the fridge for extra freshness. Freezing cookies is an easy way to enjoy them later. Place cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Once firm, transfer them to a freezer bag or container. Label the bag with the date. They can last up to three months in the freezer. These cookies stay fresh for about one week at room temperature. To reheat, pop them in the microwave for 10-15 seconds. This brings back their warmth and soft texture. If you prefer a crispier cookie, warm them in the oven at 350°F (175°C) for 5 minutes. Yes, you can use quick oats. They will make the cookies softer. Quick oats absorb moisture faster. This change may alter the texture a bit. If you prefer a chewier cookie, stick with rolled oats. They give a nice bite and structure. To keep your cookies fresh, store them in an airtight container. This keeps moisture in. You can also add a slice of bread to help maintain softness. For longer storage, place them in the fridge. They last about a week this way. For even longer, freeze them. Just wrap them tightly and place them in a freezer bag. You can make a few easy swaps. Use less maple syrup or substitute with mashed banana. This reduces sugar and adds natural sweetness. You can also add more chia seeds for extra fiber. Swap almond butter with applesauce for a lighter option. Finally, try adding more blueberries for added nutrients. This article covered cookie ingredients, step-by-step instructions, and helpful tips. You learned how to mix ingredients, bake, and store your cookies for the best results. Remember to avoid common mistakes for a perfect batch. Don't hesitate to try different flavors or dietary options to suit your needs. These cookies can be a fun treat or a healthy snack. With the right care, they will please everyone. Enjoy baking and share your cookie creations with friends!

Blueberry Oatmeal Breakfast Cookies

Start your day with delicious Blueberry Oatmeal Breakfast Cookies that are both wholesome and satisfying! Packed with rolled oats, fresh blueberries, and a hint of cinnamon, these cookies are the perfect blend of nutrition and flavor. Easy to make in just 25 minutes, they are a great grab-and-go option for breakfast or a snack. Click through to explore this simple recipe and delight your taste buds with every bite!
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Ingredients
  

1 cup rolled oats

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup almond butter (or peanut butter)

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 cup fresh blueberries (or frozen)

1/4 cup chopped nuts (optional, such as walnuts or almonds)

2 tablespoons chia seeds

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir well to combine.

      In a separate medium bowl, mix the almond butter, maple syrup, and vanilla extract until smooth and creamy.

        Pour the wet ingredients into the dry ingredients, stirring until combined. Be careful not to overmix.

          Gently fold in the blueberries and chopped nuts (if using) and sprinkle in the chia seeds.

            Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie to about 1/2 inch thick.

              Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.

                Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies