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Skillet Blueberry Breakfast Cookie

Feed your inner kid with this giant blueberry breakfast cookie! It’s a skillet breakfast cookie that’s free of refined sugars and made with whole wheat flour. It’s like an easy breakfast dessert!

blueberry breakfast cookie

*Please note* this post was originally published July 2017. I’ve since updated the text and photos but the recipe remains the same!

Skillet Blueberry Breakfast 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)?

blueberry breakfast cookie

Is this blueberry breakfast cookie vegan?

Unfortunately, I do have an egg in this recipe, which would keep the cookie from being vegan; however, I have also tried this recipe with a vegan flax egg and it worked great! Top the cookie with some coconut whip or dairy-free yogurt for some added yumminess before serving!

How do you make a healthy breakfast 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). I also really suggest using room temperature maple syrup, if you can! You may find that adding cold maple syrup to the warm coconut oil will result in a really thickened mixture. If this happens, you can microwave them both for 10 seconds or so.

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 16 minutes in the oven. If you prefer things a little crispier, bake it for another 5-6 minutes.

I personally prefer mine a little softer in the middle, for that warm and comforting, fresh-from-the-oven oatmeal cookie feel!

What do you serve this blueberry breakfast cookie with?

To serve, top the cookie with more blueberries, vanilla Greek yogurt, honey, 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.; however, 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 to serve.

Also, 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 cookie

blueberry breakfast cookie

Some other delicious breakfast cookie and yummy breakfast ideas:

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blueberry breakfast cookie

Skillet Blueberry Breakfast Cookie


  • Author: Katherine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Diet: Low Calorie

Description

Feed your inner kid with this giant blueberry breakfast cookie! It’s a skillet breakfast cookie that’s free of refined sugars and made with whole wheat flour. It’s like an easy breakfast dessert!


Scale

Ingredients

  • 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*

Instructions

  1. Preheat oven to 350 F and grease an oven-safe skillet with coconut oil or butter. My skillet is 12″.
  2. 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 temperatureย syrup, not cold.ย 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.
  3. 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! We like ours with vanilla yogurt and a drizzle of honey!

Once cooled, the skillet cookie can be cut into pieces and stored in the fridge for up to 4 days, in an airtight container.


Notes

  1. 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.
  2. Substitute blueberries for any other fresh fruit. If using frozen, do not thaw first.Try adding coconut, other fruit, chocolate chips, or even sprinkles!
  3. 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.
  • Category: breakfast
  • Method: skillet
  • Cuisine: american

Keywords: blueberry breakfast cookie // skillet breakfast cookie // healthy breakfast cookie

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28 Comments

  1. This looks divine!! I totally love anything oatmeal. I’m jealous of your bounty of blueberries! Pinned!

  2. Kelsie | the itsy-bitsy kitchen

    This has to be the best giant cookie I’ve ever seen. Blueberries, oatmeal, and BREAKFAST? I’m all in on this! Happy Saturday, Katherine!

  3. Loving the sound of this recipe! i love making skillet breakfasts and if there is a cookie in I will dance all morning ๐Ÿ™‚ Gonna make the berry, chocolate, coconut version soon!

  4. What a fun idea! Who doesn’t want to wake up to a big, warm breakfast cookie!?

  5. Anything served in a skillet is FUN!! Blueberries in a cookie is such delicious idea. I have a huge stash of blueberries in the freezer and this would be an amazing way to use ’em. Have a great week Kathy:)

  6. When I first saw the pic I thought dessert! I am loving that this is for breakfast. So yummy and oatmeal is so comforting. Take care.

  7. Oats and fruit, scream breakfast.. But this isn’t the regular oaty healthy breakfast..This is like eating dessert first thing in the morning ๐Ÿ™‚ Which I think is awesome and clever! Thanks for sharing! I am going to try this soon with some roasted nuts and chocolate chips.

  8. i just finished my steel cut oats with raisins and brown sugar and I’m so wishing I had this! This will be happening at my house! YUM!

  9. Six pounds of blueberries?! Wowza, that’s a pretty good problem to have though! Too bad we aren’t neighbors, or I’d kindly volunteer my services to help you devour those berries! ๐Ÿ˜‰ I am DYING over this skillet cookie, girlfriend!! I mean, a skillet cookie made for BREAKFAST?!? This is BRILLIANT!!!!! I can’t wait to make this! Cheers, friend!

    • Definitely a good problem to have Cheyanne!! I’m wishing the same thing – I’d trade you blueberries for one of your rose floats!! I so appreciate your enthusiasm!!! Thank you!!! I hope you get a chance to try it!!

  10. LOL! I just bought a skillet to make some of these kinds of desserts just like this! This past weekend I made one with peanut butter cups, peanut butter and oatmeal and it was so delicious. Looks like we have the same thing on the brain! haha! Pinning! It looks so amazing Katherine!!! I love oatmeal with anything!!

  11. Ben|Havocinthekitchen

    I’ve tried a baked oatmeal a few years back, and I was immediately hooked. Basically, the ideas are quite similar (minus flour in the baked oatmeal), but the most important part is the name. Gigantic oatmeal cookie sounds the way more amazing! And the fact you can eat a cookie for breakfast (#guiltfree), makes this idea just a life-changing one:)

  12. Okay, I suck because I’ve never had, made, or heard from a breakfast skillet cookie. Have I been living under a rock??!!?? I freaking LOVE cookies and, if given the chance, will most def eat one for breakfast that’s the size of a street stop sign. lol! Seriously, I will and can ๐Ÿ˜‰ Getting some blueberries tomorrow and making this for Sunday brunch. Plus, its healthy so I can eat the whole thing by myself and don’t have to share:)

    • Hahaha, Karrie, you most definitely do NOT suck, based on this comment alone. It made me laugh out loud! It is pretty much the size of a street stop sign ๐Ÿ˜‰ You definitely need to try it!! If you love cookies, you are going to LOVE this!! Happy (almost) weekend!!

  13. Yes yes yes! I would love this for breakfast. What a fantastic idea to share with us Katherine. I love cookies in all forms.

  14. Cookie in a skillet and for a breakfast that too giant sized. Calls for a dance and I can wake up dancing. Loved the oatmeal in this recipe.

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