Blueberry Breakfast Cookies with Oats & Quinoa

These Blueberry Breakfast Cookies with White Chocolate are perfect for on-the-go breakfasts.

Why you’ll love them

These quinoa breakfast cookies taste like a mashup of a cookie and a muffin. They’re a bit like a muffin top, without all the crumbliness… and they bake up right on a cookie sheet.

This recipe is great because you can make a huge batch of breakfast cookies on the weekend and then eat them throughout the week. You can even stash them in the freezer for up to a month!

Not only do they give you an energy boost, but they’re packed with fiber and protein too.

All those nutrients come from the healthy grains in these breakfast cookies – Quinoa, steel cut oats and whole wheat flour.

To sweeten things up a bit, I threw in some applesauce and brown sugar, but the true stars in this recipe are the blueberries and the white chocolate chips. I love that combination together – Like berries and cream…

Close up of blueberry breakfast cookies on cooling rack.

Ingredients needed

  • Blueberries
  • White Chocolate Chips
  • Whole Wheat Flour
  • Salt
  • Baking Soda
  • Butter
  • Brown Sugar
  • Eggs
  • Vanilla Extract
  • Unsweetened Applesauce
  • Steel Cut Oats
  • Quinoa – Cooked and cooled.

How to make them

  • Preheat your oven to 375-degrees.
  • Line 2 baking sheets with parchment paper.
  • In a large bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. Add in the eggs and vanilla extract. Add the applesauce and mix until combined.
  • Slowly add the dry ingredients into liquid ingredients and mix until combined. Add the oats and mix to combine. Gently fold in the quinoa, blueberries and white chocolate chips.
  • Spoon dough in 1-tablespoon portions onto prepared sheets, spacing 1-inch apart.
  • Bake cookies until golden, 12–15 minutes.
  • Transfer cookies to a wire rack and let cool.

Recipe variations

The best part of these quinoa breakfast cookies is that you can totally customize them.

After digging into these blueberry & white chocolate cookies for about a week, I was ready to change things up a bit. The next weekend I made quinoa breakfast cookies with raspberries and dark chocolate.

And the next weekend? Quinoa cookies with some pumpkin and pecans thrown into the mix. Up next? Maybe some holiday inspired quinoa breakfast cookies with cranberries and white chocolate chunks.

  • Swap the blueberries for raspberries, blackberries or chopped strawberries.
  • Swap the white chocolate chips for dark or milk chocolate chips.
  • Swap out the vanilla extract for almond extract.

How to make ahead & store

Store cooled cookies in an airtight container at room temperature for up to five days. Or, freeze for up to 1 month.

Hand reaching for quinoa breakfast cookie.

More breakfast recipes

Did you try these blueberry breakfast cookies?

If you loved these quinoa cookies, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Close up of blueberry breakfast cookies on cooling rack.

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies are perfect for on-the-go breakfasts. They're packed with fiber, protein and absolutely delicious!
5 from 5 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 cookies

Ingredients

Instructions

  • Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  • In a large bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. Add in the eggs and vanilla extract. Add the applesauce and mix until combined.
  • Slowly add the dry ingredients into liquid ingredients and mix until combined. Add the oats and mix to combine. Gently fold in the quinoa, blueberries and white chocolate chips.
  • Spoon dough in 1-tablespoon portions onto prepared sheets, spacing 1” apart.
  • Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.

Notes

Store cooled cookies in an airtight container at room temperature for up to five days. Or, freeze for up to 1 month.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.8mg

This recipe was originally published in 2017. It was updated in 2023 to add new information. The breakfast cookie remains the same. Enjoy!

21 thoughts on “Blueberry Breakfast Cookies with Oats & Quinoa”

    • Like a muffin top with out the messy crumble, yum!! I’m hesitant on adding uncooked steel cut oats. Do they soften enough in the 12-15 min in the oven?

      Reply
  1. Breakfast cookies that have healthy Quinoa but also berry and cream flavors, and can be made in a big batch to enjoy for a month? Awesome! And really original to get these into a easy to travel cookie form

    Reply
  2. 5 stars
    So delicious! I made the quinoa in the instant pot while I made the cookies and then cooled them in the fridge. I discovered I was out of white chocolate chips and subbed semi-sweet chocolate chips. The blueberries really are fantastic in these cookies. My super picky older son LOVES them. I’m shocked and so excited, they are going to replace all white sugar bleached white flour cookies in my house, and since he loves berries and he loves chocolate I can mix it up with rasberries and blackberries. Thank you for this great recipe!! Going to prep them for a first time mom with a 3 week old baby as well!

    Reply
  3. Not sure you’ll see this since this recipe is a couple of years old, but I was thinking of making these with pumpkin like you suggested, but I’m wondering if you had to adjust any of the ingredients to use the pumpkin puree? Since it’s a totally different consistency than blueberries or chocolate chips, I feel like it might require some changes and I’m not enough of a baker to figure out what those changes would be…Thanks!

    Reply
  4. These are delicious and perfect to make ahead for school mornings and stocking the freezer. We used frozen blueberries, added some coconut and pumpkin seeds, and my kids love them. Also got lazy and baked 1/2 the batch as bars in an 8×8 pan, which worked well too. Saving this one, thank you!

    Reply
  5. 5 stars
    We had a pot of leftover quinoa this week and was searching for a cookie recipe that included cooked quinoa. Nice to see this as many of the posted recipes only use quinoa flour. I follow a diet where I am not able to consume any apple products and have an intolerance to chocolate so I substituted the apple sauce for homemade lactose free yogurt, omitted the chips and increased the amount of blueberries.

    Halved the recipe amounts and was able to get 22 cookies from the batter. These freeze well too and taste delicious

    Reply

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