Blueberry Pecan Almond Butter Breakfast Cookies

These breakfast cookies are sweetened with maple syrup and packed chock full of sweet juicy blueberries, pecans, and nutty almond butter. Pair a couple of Blueberry Pecan Almond Butter Breakfast Cookies with a smoothie for a quick and energizing breakfast.

  • Serves 12 cookies
  • 10 mins prep, 12 mins cook 22 mins total
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  • 1 ½ cups Nature’s Path Old Fashioned Organic Oats
  • ½ cup whole wheat all-purpose flour
  • ¾ cup Nature’s Path Blueberry Pecan Granola
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup chopped pecans
  • ⅓ cup + 2 tbsp plain dairy-free yogurt (or silken tofu)
  • ⅓ cup + 2 tbsp maple syrup
  • ⅓ cup almond butter
  • 1 tbsp Original Chia, Buckwheat & Hemp Cereal
  • ½ cup frozen blueberries mixed with 1 tbsp flour


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Stir together Nature’s Path Old Fashioned Organic Oats, whole wheat flour, Nature’s Path Blueberry Pecan Granola, baking powder, baking soda, and chopped pecans.
  3. In a separate bowl combine dairy-free yogurt, maple syrup, almond butter, and Original Chia, Buckwheat & Hemp Cereal.
  4. Add the wet ingredients to the dry ingredients and mix slightly. Quickly stir in the blueberries (move fast to prevent the dough from turning blue) and immediately portion dough into 1/4 cup scoops, spaced out evenly on your baking sheet. Leave about 1” between cookies. Use your hands to gently press and shape breakfast cookies as necessary.
  5. Bake for 10-12 minutes, or until breakfast cookies are golden-brown. Cool on a cooling rack.

Note: These breakfast cookies are moist. To keep them fresh, store them in the freezer after a day or two. Microwave in short bursts or thaw at room temperature to defrost.