Blueberry Breakfast Skillet Cookie. YES – breakfast. Cookie. In a skillet. You guys, this is one of those recipes that I just know I am going to make again and again. I am in love with it!! I can feed my family a giant cookie for breakfast, and feel good about it. There is zero refined sugar or unhealthy fats in this thing, and yet it tastes like a warm oatmeal cookie fresh from the oven. Too good to be true? Read on.
This cookie was born out of a need to use up the 6 POUNDS of blueberries I got from Superstore. A 2lb container of the fresh blue fruit was on sale for under $5, so of course I bought one; however, I hadn’t realized that if you spent over $250 they would give you 2 free containers!! So I ended up with 3, 2lb containers of blueberries. Problem? Of course not! I live for the excess in life. The only problem was deciding what to make with them.
I have a few more recipes coming down the line for you, but this particular one takes the cake (or is it cookie)?
This cookie has very few ingredients, all of which are far from nefarious. Oh – and did I mention this cookie can be whipped up in 30 minutes – including bake time?
You’ll want to start by whisking together your dry ingredients (whole wheat flour, large flake oats, baking soda, salt). In a separate bowl, combine the melted coconut oil and maple syrup together. If you melted your coconut oil in the microwave, be sure it is not piping hot before adding in the egg (or you’ll end up with bits of scrambled egg). Add in your egg, vanilla, and lemon juice, and then gently mix the wet into the dry.
Fold in your blueberries and spread it all out into a greased (I used more coconut oil) oven-safe skillet. I use my Lodge cast iron skillet almost daily. Your giant, warm, breakfast cookie is ready after about 18 minutes in the oven. If you prefer things a little crispier, bake it up to 20 minutes.
Top with more blueberries, Greek yogurt, maple syrup, or whatever else you’d like and dig in! If you’re a close family like we are, you can all just go ape on it with spoons. If you’d like to keep things a little more refined or you’re serving it to guests, you can easily cut it into wedges.
Feel free to switch up the blueberries for any other kind of fresh fruit – I think I’m going to try cherries soon. Or apricots. Have you seen my Instagram lately? I also have pounds of cherries and apricots to get through. I’ve got real problems, I tell ya.
Oh – or try chocolate chips. And maybe throw in some coconut?! So many possibilities for this breakfast cookie. Whichever way you try it, try it soon.
My work here is done!
Blueberry Breakfast Skillet Cookie
Yield 4-5 servings
Feed your inner kid with this giant skillet cookie for breakfast. Free of refined sugars and unhealthy fats, this skillet cookie is almost too good to be true!
- 1 cup rolled oats (large flake)
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup, room temperature*
- 1 egg, beaten, room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries*
- Preheat oven to 350 F and grease an oven-safe skillet with coconut oil or butter. My skillet is 12".
- In a large bowl, combine the oats, flour, baking soda and salt. Set aside.
- In another bowl, add the melted coconut oil and then add the room temperature maple syrup, whisking together until smooth. It is very important that you use room temperature syrup, not cold. If the coconut oil begins to solidify, heat it up a bit in the microwave and then whisk until smooth. Whisk in the egg, vanilla bean paste (or extract), and lemon juice.
- Slowly add the wet ingredients to the dry, mixing until just combined. Do not overmix! Fold in the blueberries gently and then scrape the batter into the prepared skillet.
- Bake for 17-20 minutes, until the edges are slightly browned and a toothpick inserted in the center comes out clean. Serve immediately!
Once cooled, the skillet cookie can be cut into pieces and stored in the fridge for up to 4 days.
- Do not add cold maple syrup (from the fridge) to the melted coconut oil, as the oil will solidify. If it does begin to solidify, place the maple syrup and oil together in the microwave for 10-15 seconds.
- Substitute blueberries for any other fresh fruit. If using frozen, do not thaw first.Try adding coconut, other fruit, chocolate chips, or even sprinkles!
- I would not use a skillet any larger than 12". If using a smaller size, increase cooking time by a few minutes, checking to see if it's done with a toothpick.
You know you want it. PIN IT!
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