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!

*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)?

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!

Some other delicious breakfast cookie and yummy breakfast ideas:

• banana oatmeal breakfast cookies
• banana bread baked oatmeal
• whole wheat blueberry buttermilk pancakes

Skillet Blueberry Breakfast Cookie

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

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

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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!

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Ingredients

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• 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*

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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 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.
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.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: breakfast
• Method: skillet
• Cuisine: american

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