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To make these tasty Blueberry Oatmeal Breakfast Cookies, you need the following: - 1 cup rolled oats - 1/2 cup whole wheat flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1/4 cup coconut oil, melted (or unsalted butter) - 1/4 cup honey (or maple syrup) - 1/4 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh blueberries (or frozen) - 1/2 cup chopped nuts (optional, e.g., walnuts or pecans) - 1/4 cup shredded coconut (sweetened or unsweetened, optional) You can easily adjust this recipe based on your needs. Here are some ideas: - For gluten-free cookies, use gluten-free flour instead of whole wheat flour. - If you're vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). - Substitute honey with agave syrup for a vegan-friendly option. - Use olive oil or applesauce instead of coconut oil for a lighter option. Fresh blueberries make your cookies burst with flavor. Here are tips to pick the best ones: - Look for firm, plump berries with a deep blue color. - Avoid berries that are soft, shriveled, or have green spots. - Check for a white bloom on the skin; this shows freshness. - Store fresh blueberries in the fridge and use them within a week for best taste. These simple tips will help you create the best Blueberry Oatmeal Breakfast Cookies! First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This step keeps the cookies from sticking. In a medium bowl, combine the dry ingredients. Add 1 cup of rolled oats, 1/2 cup of whole wheat flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix well and set this bowl aside. In a large bowl, whisk together your wet ingredients. Start with 1/4 cup of melted coconut oil. Then add 1/4 cup of honey or maple syrup, and 1/4 cup of brown sugar. Next, crack in 1 large egg and add 1 teaspoon of vanilla extract. Stir until everything blends well. Now, it’s time to add the fun part! Gently fold in 1 cup of fresh blueberries. If you like, you can also add nuts or shredded coconut. For nuts, use 1/2 cup of chopped walnuts or pecans. If you choose to add coconut, 1/4 cup will do. Mix until they are evenly spread in the batter. Using a tablespoon, scoop the cookie batter onto your baking sheet. Space them about 2 inches apart. Flatten each scoop gently with the back of a spoon. This helps them bake evenly. Bake your cookies in the preheated oven for 12 to 15 minutes. Look for golden brown edges to know they are ready. Once baked, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious cookies! To get soft and chewy cookies, use rolled oats. They give the right bite. Don't overmix the batter when adding dry ingredients. This keeps the cookies tender. Flatten them slightly before baking. This helps them spread evenly. Bake until the edges turn golden brown, but the center stays soft. Store your cookies in an airtight container. This keeps them fresh for days. If you want, add a piece of bread to keep them soft. For longer storage, freeze the cookies. Place them in a freezer-safe bag or container. They’ll stay good for up to three months. Avoid using quick oats; they can make cookies dry and crumbly. Don’t skip the baking powder and soda; these help the cookies rise. If you use too much flour, the cookies can turn out hard. Measure carefully. Lastly, don’t forget to let them cool before eating. This step makes them taste even better! {{image_2}} You can easily make gluten-free blueberry oatmeal cookies. Just swap the whole wheat flour with a gluten-free flour blend. This way, you can still enjoy the soft and chewy texture. Make sure to check that your oats are certified gluten-free. This option works well and tastes great. Mixing in different ingredients can make your cookies unique. You can add nuts like walnuts or pecans for crunch. If you like seeds, try chia or sunflower seeds for extra nutrition. For a sweet twist, add chocolate chips. Each mix-in will change the flavor and texture, so feel free to experiment. If you want a vegan option, you can replace honey with maple syrup. Instead of using an egg, try a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes until it thickens. This swap keeps the cookies delicious while fitting a vegan diet. To keep your blueberry oatmeal breakfast cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers to avoid sticking. Keep them at room temperature for up to a week. For longer storage, consider refrigerating them. This keeps the cookies moist and tasty. Freezing cookies is a great way to enjoy them later. Allow the cookies to cool completely before freezing. Place them in a single layer on a baking sheet, then freeze for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. These cookies can last up to three months in the freezer. When ready to eat, thaw them in the fridge or at room temperature. To enjoy warm cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes until warm. This helps revive their soft texture and brings back the wonderful blueberry flavor. You can also microwave them for 10-15 seconds for a quick treat. Yes, you can use frozen blueberries. Just add them straight into the mix. They may make the dough a bit wetter, but they will bake nicely. You might want to adjust the baking time slightly. These cookies last about a week when stored in an airtight container. If you want them fresher, you can freeze them. They stay good for up to three months in the freezer. You can use unsalted butter if you prefer. You can also try vegetable oil or any other neutral oil. Just keep the same amount as the recipe states. Yes, these cookies are great for kids. They are healthy and packed with oats and fruit. You can even let them help with mixing! Yes, you can make the dough ahead of time. Just keep it in the fridge for up to two days. You may need to let it warm a bit before scooping and baking. In this blog post, we explored how to make delicious blueberry cookies. We covered the ingredients needed, including substitutions and tips for choosing fresh blueberries. Step-by-step instructions made baking simple. I shared tips for perfect texture and storing cookies. We also discussed easy variations and answered common questions to help you succeed. Baking should be fun and rewarding. With these tips, you can enjoy tasty treats whenever you want. Happy baking!

Blueberry Oatmeal Breakfast Cookies

Indulge in the deliciousness of Blueberry Oatmeal Breakfast Cookies! These wholesome treats combine rolled oats, fresh blueberries, and a hint of sweetness for a perfect start to your day. Easy to make and packed with flavor, they’re a great way to enjoy breakfast on the go or a healthy snack. Click through for the full recipe and bring this delightful combination to your kitchen today! Your taste buds will thank you.
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Ingredients
  

1 cup rolled oats

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup coconut oil, melted (or unsalted butter)

1/4 cup honey (or maple syrup)

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup fresh blueberries (or frozen)

1/2 cup chopped nuts (optional, e.g., walnuts or pecans)

1/4 cup shredded coconut (sweetened or unsweetened, optional)

Instructions
 

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

    In a medium bowl, mix together rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.

      In a large bowl, whisk together melted coconut oil, honey (or maple syrup), brown sugar, egg, and vanilla extract until well combined.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Gently fold in the blueberries, nuts, and shredded coconut (if using) until evenly distributed throughout the batter.

            Using a tablespoon, scoop the cookie batter onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten each cookie gently with the back of the spoon to a disc shape.

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

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

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 12 cookies

                      - Presentation Tips: Serve the cookies stacked in a small basket lined with a clean kitchen towel, and garnish with a few extra blueberries on the side for added color.