No Bake Breakfast Cookies
These no bake breakfast cookies are the perfect quick and healthy morning treat. Made with oats, nut butter, and natural sweeteners, they require no oven time and are customizable to fit various dietary needs. Just mix, shape, chill, and enjoy a nutritious grab-and-go breakfast!
Equipment
- Medium saucepan
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
Ingredients
Base Ingredients:
- 2 cups rolled oats
- 1/2 cup natural peanut butter or any nut/seed butter
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Mix-ins (choose 1/2 cup total):
- Mini chocolate chips
- Dried cranberries or cherries or blueberry
- Chopped nuts
- Shredded coconut
- Chia seeds
- Ground flaxseed
Instructions
- Prep your ingredients: Measure everything and line a baking sheet with parchment paper.
- Melt wet ingredients: In a medium saucepan, warm the coconut oil, nut butter, and honey over low heat until melted. Remove from heat.
- Add flavorings: Stir in vanilla extract and salt until combined.
- Mix in dry ingredients: Add oats and stir until fully coated.
- Add mix-ins: Fold in your chosen toppings. Let the mixture cool slightly before adding chocolate chips to prevent melting.
- Form cookies: Use a spoon or cookie scoop to portion out dough onto the parchment paper. Press down slightly to form cookie shapes.
- Chill until set: Refrigerate for at least 30 minutes until firm.
- Store properly: Transfer cookies to an airtight container with parchment between layers. Keep in the fridge for up to a week or freeze for up to 3 months.
Notes
To make these gluten-free, use certified gluten-free oats.
For a vegan option, use maple syrup instead of honey.
If cookies turn out too soft, refrigerate longer or add more oats.
If too dry, add an extra tablespoon of nut butter or honey.
Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 4gSodium: 45mgPotassium: 120mgFiber: 2gSugar: 8gCalcium: 20mg
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