Blueberry Quinoa Breakfast Cookies (Oil-Free,V, GF)

A batch of vegan blueberry quinoa breakfast cookies are inspiration to rise and shine! These straightforward and satisfying bakes are gluten-free, oil-free, and perfectly portable.

Vegan Blueberry Quinoa Muffins

Blueberry quinoa breakfast cookies are one of those rare make-ahead breakfasts that feel both virtuousandgenuinely craveable. They’re naturally sweet, studded with juicy blueberries, and packed with the kind of ingredients that actually carry you through the morning—think hearty quinoa, fiber, and feel-good, whole-food energy in every bite. In other words: they’re not just a “snack pretending to be breakfast.” They’re the real deal.

They’re also wonderfully portable, which makes them ideal for mornings that don’t exactly unfold according to plan. (You know the ones.) And the reliable part: a muffin tin does all the work of shaping, so you get perfectly round, evenly baked cookies without any fussing, scooping, or sticky hands. It’s an straightforward, low-mess method that somehow makes the whole thing feel a bit more put-together—whether you are or not.

Keep a batch on hand for a topsy-turvy morning dash out the door, or for a slower start enjoyed with a cup of coffee and ten minutes of peace. They’re vegan, oil-free, gluten-free, and—most importantly—verysatisfying. And yes, you absolutely can (and should) have two.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free (no olive oil, no butter, no coconut oil)
• Packed with whole grains
• Quick and straightforward to make
• Portable (grab and go breakfast)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Cooked quinoa (make it for the recipe–see notes below–or use leftover quinoa)
• Rolled oats (certified gluten-free oats, as needed)
• Flaxseed meal
• Unsweetened applesauce
• Nondairy milk (e.g., oat milk, soy milk, almond milk, cashew milk)
• Maple syrup
• Flavorings: vanilla extract and ground cardamom
• Baking powder and salt
• Fresh blueberries (or frozen, thawed blueberries, patted dry)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350F (180C). Line all 12 cups of a standardmuffin tinwith silicone liners paper liners, or foil liners (If you are ok with a small amount of oil, spray the cups instead).
• In alarge bowl, whisk together the wet ingredients: applesauce, milk, syrup,flaxseed meal, cardamom, vanilla, and salt. Let stand for 5 to 10 minutes to thicken, then stir in the dry ingredients: thequinoa, oats andbaking powderuntil well-blended.
• Gently fold in the blueberries.
• Divide mixture evenly between prepared muffin cups.
• Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch.
• Transfer to acooling rackand cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely on the wire rack before storing.

Enjoy the final sweet hours of the weekend, everyone!

Storage

Store the cooled cookies in an airtight container at room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months. Rewarm, as desired, in a microwave for 20 to 30 seconds.

Flavor Variations

• Other Fruits:Swap the blueberries for other fresh or dried fruits, such as diced bananas, raspberries, chopped fresh cranberries, diced apples, raisins, or dried cranberries.
• Nut Butter or Seed Butter:Up the grams of protein in each cookie by replacing 1/4 cup of the applesauce with 1/4 cup nut butter or seed butter, such as peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Chocolate:Replace the blueberries with 1/2 cup dark chocolate chips or chunks.
• Seeds or Nuts:Add up to 1/2 cup nuts or seeds to the cookie dough, such as walnuts, pecans, hemp seeds, pumpkin seeds, shelled sunflower seeds, or peanuts.

Ingredient Substitutions

• Applesauce Alternative:An equal amount of finely mashed, very ripe bananas can be be used in place of the applesauce.
• Flaxseed Meal Alternative:An equal amount of ground chia seeds can be be used in place of the flaxseed meal.
• Maple Syrup Alternatives:Use an equal amount of agave nectar, date syrup, brown rice syrup or (if not following a vegan diet) honey in place of the maple syrup. Or use an equal amount of coconut sugar or other granulated sweetener PLUS 2 tablespoons of water to replace the maple syrup.

How to Prepare Quinoa

It will take 1/2 cup uncooked quinoa to yield the 1 1/2 cups of cooked quinoa needed for this recipe. Here is how to cook it:

1. Rinse 1/2 cup quinoa in a fine-mesh strainer under cool water for 20 to 30 seconds.
2. Add to a small pot with1 cup waterand a pinch of salt.
3. Bring to aboil, then cover and reduce to agentle simmer.
4. Cook12–15 minutes, until the liquid is absorbed.
5. Remove from heat and let sit5 minutes, covered.
6. Fluff with a fork and cool.

More Quinoa Muffins and Snacks

• Multi-Seed Quinoa Crackers {vegan, gluten-free}
• Vegan Quinoa Omelet Muffins (vegan, high-protein, gluten-free}
• Vanilla Quinoa Pudding {vegan, gluten-free}
• Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}
• 3-Ingredient Banana Quinoa Muffins {vegan, GF, oil-free}
• 4-Ingredient Chocolate Quinoa Muffins {vegan, oil-free, GF}
• Cinnamon Quinoa Oat Muffins {vegan, gluten-free}
• Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}