Recipe: Blueberry Oat Cookies

These soft, oat-based cookies are the kind of snack that quietly saves weekends. Not too sweet, gently nourishing, and sturdy enough for little hands, they’re perfect for slow mornings, post-park hunger, or an afternoon pick-me-up with a glass of plant milk.

They’re made with simple pantry ingredients, naturally sweetened with banana and blueberries, and easy enough for kids to help mix and scoop. Think of them as a cross between a cookie and a bowl of oatmeal; comforting, familiar, and just sweet enough to feel like a treat.

(Makes approx. 10–12 cookies)

Ingredients
2 cups rolled oats
1 ripe banana, mashed
⅓ cup plant-based milk (almond, oat or soy)
¼ cup maple syrup
2 tbsp melted coconut oil (or olive oil)
1 tbsp ground flaxseed
½ tsp cinnamon
½ tsp vanilla extract
½ tsp baking powder
Pinch of sea salt
¾ cup blueberries (fresh or frozen)


Method
Preheat the oven
Preheat to 180°C and line a baking tray with baking paper.

Mix the wet ingredients
In a large bowl, mash the banana, then stir in the plant milk, maple syrup, coconut oil and vanilla.

Add the dry ingredients
Add oats, flaxseed, cinnamon, baking powder and salt. Mix until well combined.

Fold through blueberries
Gently fold in the blueberries, being careful not to over-mix (especially if using frozen).

Shape the cookies
Scoop spoonfuls onto the tray and gently flatten; they won’t spread much while baking.

Bake
Bake for 12–15 minutes, until lightly golden and set.

Cool & enjoy
Allow to cool slightly on the tray before transferring to a rack. They’ll firm up as they cool.


Tips & Variations
- Add a tablespoon of chia seeds for extra fibre
- Swap blueberries for raspberries or chopped strawberries
- For extra softness, stir in 1–2 tbsp nut or seed butter
- Store in an airtight container for 2–3 days or freeze for busy weeks