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Blueberry Lemon Breakfast Cookies

  • Author: Tara | Treble in the Kitchen
  • Total Time: 20 mins
  • Yield: 12 large cookies 1x


Oats, nut butter, maple syrup, bananas, and nutrient-rich seeds come together to make a filling and delicious cookie that is healthy enough for a grab and go breakfast. The tart flavor of lemon paired with sweet wild blueberries really takes this healthy cookie over the top.


  • 2 cups rolled oats*
  • 1 1/2 cups oat flour* (you can make this yourself by blending oats in the food processor for about 45 seconds)
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup hemp seeds
  • 1/4 cup flax meal
  • 3/4 tsp sea salt
  • 1 cup nut butter (I used unsalted, raw almond butter)
  • 1/4 cup maple syrup
  • 2 mashed bananas
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 cup dried blueberries


  1. Preheat the oven to 375 degrees fahrenheit and line two baking sheets with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the oats, oat flour, pumpkin seeds, hemp seeds, flax meal, and sea salt. Mix until thoroughly combined.
  3. Next, add the nut butter, maple syrup, mashed bananas, lemon zest, and lemon juice to the dry oat mixture. Mix until thoroughly combined.
  4. Finally, stir in the dried blueberries
  5. Once everything is combined, scoop the dough by a 1/4 cup onto the prepared baking pans. Flatten and shape the cookies with moist finger tips.
  6. Bake at 375 for 10 minutes.
  7. Allow to cool on the pan 10 minutes before removing.
  8. Enjoy with a piece of fruit, hard boiled egg, or on it’s own for breakfast or a filling pick-me-up treat!


*If you need to be sure these cookies are gluten free, please purchase certified gluten-free oats.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: cookie, healthy cookie, vegan, vegetarian, gluten free
  • Cuisine: breakfast, cookie