If protein-packed breakfast “cookies” are the name of your game, then you are going to fall head-over-heels for this recipe. My Lemon-Blueberry Protein Breakfast Bites are the perfect soft, chewy bites that are perfect for breakfast time, snack time, or any time that you are craving a little something sweet. Plus, these little bites freeze perfectly, making them the perfect prep-ahead treat!
Raise your hand if you’ve ever wanted to eat cookies for breakfast. I know that I have, on many different occasions. If you ask me, I believe that cookies are the perfect type of food anytime of day, and that includes for breakfast, too. And since I am a believer in intuitive eating – aka listening to our body’s natural hunger cues and eating what we want when we want it – I’ve been known to have a cookie or two for breakfast sometimes, and I hold zero regrets about it.
These tiny-but-mighty bites taste just like delicious lemon blueberry oatmeal cookies, but are loaded with protein, healthy fats, and carbs, giving you everything that you need to start your day off on the right foot. And, who doesn’t love cookies for breakfast?! If a sweet treat to start your day is calling your name, then run, don’t walk to your kitchen and make this recipe ASAP.
Oats: Oats are not only a great source of healthy carbohydrates, but they are also naturally gluten-free, making them the perfect base for these breakfast bites!
Oat Flour: In addition to oats, you will also need oat flour for this recipe, and lucky for you, oat flour is super easy to make! Simply follow this tutorial, and you’ll have fresh oat flour ready within seconds!
Spices: In these breakfast bites, we’ll be using cinnamon and sea salt to add flavor.
Baking Soda: And of course, baking soda will help these bites rise!
Flax Seeds: Flax seeds are a great source of omega-3’s and plant-based protein. Don’t skip them!
Collagen Peptides: Collagen peptides are one of my favorite protein sources, because they are packed with protein but neutral in flavor and texture, meaning that they don’t influence the final outcome of the recipe! If you are vegan or vegetarian, you can replace the collagen peptides with unflavored or vanilla-flavored plant-based protein.
Apple Sauce: Apple sauce works as a binder in this recipe, and makes sure that these bites stay together!
Maple Syrup: A touch of maple syrup adds some natural sweetness to these bites.
Banana: Bananas not only add sweetness, but they ensure that these bites have the perfect texture.
Coconut Oil: I prefer using refined coconut oil because it doesn’t have any distinct coconut taste, but unrefined coconut oil is unrefined – i.e., unprocessed. So it’s up to you!
Lemon: You’ll need both the juice and zest of one lemon, for this recipe. Yum!
Blueberries: Of course, these wouldn’t be Lemon-Blueberry Breakfast Bites without the blueberries! I recommend using fresh blueberries if you can. They add the best flavor and texture!
Powdered Sugar: A little bit of powdered sugar is integral to making this delicious glaze. Yes, you can skip the glaze if you prefer, but I highly recommend making it – it’s delicious!
How to Make These Delicious Breakfast “Cookies”
Making these protein-packed breakfast bites couldn’t be any easier! Simply start by preheating your oven to 350 F and line a baking sheet with parchment paper. Then, set aside.
Next, in a large mixing bowl, add-in all of the dry ingredients and stir to combine. Then, add-in the wet ingredients, and mix again to combine. Once the batter is fully incorporated, gently fold in your blueberries, being careful that they don’t break apart.
Use a cookie scoop to form 18-20 “bites” along your baking sheet. Then, grease the back of a spoon or a spatula and gently flatten out each of the “bites.” They won’t flatted or spread while baking, so don’t skip this step! Finally, bake for 10-11 minutes. They will be soft when they come out of the oven, but will firm up once they cool!
Then, once they’re cooling, make the icing. Mix together the lemon juice and powdered sugar, then drizzle the icing over each bite once they’re fully cooled.
Serve immediately, or store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to two months. Enjoy!
If you make this recipe, please be sure to leave a rating below! And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx