• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Blueberry Breakfast Cookies with Oats & Quinoa

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

November 15, 2024

|

5 from 5 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

  • Facebook
  • Flipboard
  • Email
Blueberry breakfast cookies pinerest image.

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

Close up of quinoa breakfast cookies, one with bite taken

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

ez-toc

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

  • Greek Yogurt Breakfast Bowls
  • Blackberry Muffins
  • Blackberry Cornbread Muffins with Whipped Honey Butter
  • Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt
  • Greek Yogurt Coffee Cake
  • No Bake Energy Bites
  • Migas with Seasoned Black Beans

Did you try these blueberry breakfast cookies?

If you loved these healthy 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.

For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Close up of blueberry breakfast cookies on cooling rack.

Full Recipe

Blueberry Breakfast Cookies

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

Equipment

  • Baking Sheet

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (room temperature)
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened applesauce
  • 1 cup steel cut oats
  • 1 cup cooked quinoa (cooled)
  • 1 cup blueberries
  • 1 cup white chocolate chips

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.

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
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

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

  • Facebook
  • Flipboard
  • Email
5 from 5 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 responses

  1. Melissa (Pen and Parent)
    November 21, 2017

    I would never have thought of using quinoa in a cookie. These look healthy and delicious!

    Reply
  2. Catherine @ Ten Thousand Hour Mama
    November 21, 2017

    Breakfast COOKIES? Yes please! I’m going to make these for my kids. And then eat most of them myself. 😉

    Reply
    1. Jeni
      September 24, 2019

      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
  3. Kelsey
    November 21, 2017

    These sound fantastic! I am pinning this recipe!

    Reply
    1. Erin
      November 30, 2017

      Thanks Kelsey!

      Reply
    2. Momma J
      January 5, 2021

      I was wondering the same thing? Anyone try these? How do the steel cut oats soften up??

      Reply
  4. Pech
    November 21, 2017

    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
  5. April
    November 23, 2017

    These sound really good. I’m bad about making breakfast foods too. I like how it’s versatile, I’d probably sub in dark chocolate!t

    Reply
  6. Kathryn @ FoodieGirlChicago
    December 8, 2017

    5 stars
    I just pinned these to my must make list! They sound perfect for an easy breakfast anytime!!

    Reply
  7. Sarah
    May 23, 2018

    These look so good! Just to clarify before I make them, the steel cut oats are uncooked, correct?

    Reply
    1. Erin
      May 23, 2018

      Hi Sarah – Yes, they are uncooked. I hope you enjoy!!!

      Reply
  8. Michelle Gurr-Lauridsen
    July 22, 2018

    Has anyone tried making these gluten free? I have celiacs disease

    Reply
  9. Joy
    November 9, 2018

    Sound amazing! I’m curious to try a GF version with almond flour maybe

    Reply
    1. Erin
      November 13, 2018

      I’ll bet that would be delicious Joy!

      Reply
  10. Susan
    November 3, 2019

    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
    1. Erin
      November 5, 2019

      I’m so glad you liked them Susan!

      Reply
  11. Meagan
    April 14, 2020

    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
  12. Maaako
    June 6, 2020

    Can I use frozen blueberries instead of fresh ones?

    Reply
    1. Erin
      June 15, 2020

      You sure can!

      Reply
  13. Marie
    September 12, 2020

    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
  14. Leta Hillman
    April 30, 2022

    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

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Chicken Piccata Meatballs
  • Easy Crab Spaghetti (15-Minute Recipe)
  • American Lamb Sausage Rolls
  • Avocado Hot Sauce
  • Caramelized Cabbage Pasta with Pecans
  • Marry Me Beans
  • Cauliflower Potato Salad
  • Thai Quinoa Salad with Peanut Sauce

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.