I’m constantly on the lookout for ways to simplify our lives, and if it makes us healthier too, it’s a double win. Breakfast cookies are one of those double wins and are easy to grab and eat for a healthy breakfast on the go or an after school snack on the way to music lessons or sports practice.
I made these Muesli breakfast cookies last week for the Fit Mama meal plan and it was instant love. I had three the first day, one at breakfast and at each of my snack times. Inspiration for the recipe came from Sweet as Honey and I tweaked it to simplify the number of ingredients and to fit into the macro nutrition profile I needed for the Fit Mama plan.
I can imagine all sorts of different variations just by changing the type of dried fruit and seeds or nuts added. Different fruit options include: dried blueberries, golden raisins, apricots, cherries, strawberries, apples, dates, bananas, mango, papaya, pineapple, prunes. Prunes are shockingly delicious despite their old person stereotype and taste sweeter than dates without as many active carbs . Nuts and seeds might also include macadamia nuts, almonds, pecans, walnuts, pistachios, cashews, filberts, or cacao nibs.
I love dried fruits and nuts so much that it’s easy for me to overdo it and gain weight on them even though they are healthy foods. By baking them into these cookies, there’s instant portion control.
After dropping the dough onto the sheets, you’ll want to use a silicone spatula to flatten and shape them into cookies.
Something you need to know about these is that they are HEALTHY and they taste like it. They aren’t super sweet, just sweet enough to be pleasant. More the sweetness of a piece of honey wheat bread instead of the sweetness of a chocolate chip cookie.
For that reason, I’m going to share the small recipe first. It makes 4 large single serving cookies, enough for your family to taste them before you waste large amounts of ingredients.
I found everything except the unsweetened coconut at Aldi. I also chose to use Great Value Sugar Free Syrup from Wal-mart instead of honey to keep the macros in fat burning zone. If I were making these for kids, I would use honey or real maple syrup as listed.
Muesli Breakfast Cookies, Small Recipe
3/4 cup Old Fashioned Rolled Oats
1/4 cup Unsweetened Coconut Flakes
1/4 cup Whole Wheat Flour or Almond Meal
1/4 cup Craisins
2 Tbs Pepitas (Shelled pumpkin seeds)
2 Tbs Sunflower Seeds
2 Tbs Fresh Ground Flax Meal
1/4 cup honey or real maple syrup
2 tbs melted coconut oil
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine all ingredients in the order given and shape by 1/3 cupfuls into 4 large cookies onto prepared baking sheets. Bake for 20 minutes, or until golden brown. Cool completely before moving so they don’t fall apart. Enjoy with your favorite warm beverage.
They are also really good frosted with Natural Peanut Butter.
Muesli Breakfast Cookies, Family Size Recipe
3 cups Old Fashioned Oats
1 cup Unsweetened Coconut Flakes
1 cup Whole Wheat Flour or Almond Meal
1 cup Craisins
1/2 cup Pepitas
1/2 cup Sunflower Seeds
1/2 cup Ground Flax Meal
1 cup Honey or Maple Syrup
1/2 cup Coconut Oil, melted
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine all ingredients in the order given and shape by 1/3 cupfuls into 16 large cookies onto prepared baking sheets. Bake for 20 minutes, or until golden brown. Cool completely before moving so they don’t fall apart. Enjoy with your favorite warm beverage.
Made with Sugar Free Syrup instead of honey, each cookie contains: 270 calories; 16g fat; 24g net carbs; 7g protein.
The batter is moist enough that I think I could stir in some vanilla protein powder for extra sweetness plus protein. If I try it out, I’ll update with the results.
Do you ever have call for grab and go breakfasts? What’s your favorite?