Packed with wholesome oats, chewy fruits, crunchy nuts, and seeds – these delicious, vegan Muesli Cookies is the ideal healthy breakfast recipe! Make them from scratch in just 20 minutes, and feel free to customize and even make them gluten-free.
Healthy Vegan Breakfast Cookies with Oatmeal and Banana Recipe
Cookies for breakfast? An absolute yes if they are as awesomely healthy and yummy as these! These vegan Muesli Cookies are yet another proof that vegan breakfasts are anything but boring and tasteless. And if you are looking to add more fun to your morning breakfast routine, you can also try my Vegan Tiktok Mini Pancakes and Homemade Granola Bars!
What is Muesli?
If you are not familiar with Muesli, it is an oat-based breakfast dish usually mixed with grains, nuts or seeds, and fresh or dried fruits. It is originally served with milk, cream or yogurt, a squeeze of lemon juice, and honey, however, you can also enjoy it with dairy-free alternatives or turn it into yummy muesli cookies!
Original bircher muesli was first made by a Swiss physician and nutritionist named Maximilian Bircher-Benner. His intention was to introduce Muesli as part of a fruit and vegetable-rich hospital food. However, as the demand for healthy food rose, it became known outside medical facilities and found its way into cafes, restaurants, and personal kitchens!
Ingredients Needed
- Banana: I mashed 1 large piece to bind all the ingredients together for this muesli cookie recipe. You can also use applesauce as an alternative.
- Maple syrup: aside from acting as a binder, this will also naturally sweeten the cookies!
- Coconut oil: ensures the cookies get crispy.
- Rolled oats: make sure to use quick-cooking oats to achieve a moist and chewy cookie texture.
- Flour: whole wheat or spelt flour are perfect for these healthy cookies. However, you can use regular all-purpose or gluten-free flour too.
- Cinnamon: this spice will give the cookies a warm and enticing flavor and aroma.
- Salt: a pinch will further enhance the nutty and warm flavor of the cookies.
- Nuts: you can use any type you have, like walnuts, almonds, hazelnuts, or cashews.
- Seeds: I used Pepitas plus sesame seeds in this recipe. Feel free to use other seeds like sunflower, hemp, chia or poppy seeds.
- Dried fruits: aside from raisins, you can use other dried fruits such as plums, cranberries, cherries, dates, apricots, etc.
How to make Breakfast Muesli Cookies
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the muesli mixture
Start by mashing the banana with a fork. Add maple syrup and coconut oil and mix together. Then add the oats, flour, salt, cinnamon, nuts, seeds, raisins and mix to combine.
Step 2: Shape and bake cookies
Now form balls of about 40 g with your hands and flatten them to form cookies. Then place them on baking sheet lined with parchment paper and bake in the preheated oven at 356 °F (180 °C) for about 15-17 minutes. Allow to cool and enjoy!
Tips when Making Muesli Cookies
- Chop your nuts, seeds, and dried fruits into smaller pieces so you can easily form the cookies.
- If the cookie dough becomes too sticky to form, you can place it in the fridge for 10 minutes to firm up. It will be easier to roll them into balls then.
- You can also place the cookie dough flat on the baking sheet and slice them into bars! Muesli Cookie Bars, anyone?
- The baking time will depend on how big your cookies are. I measured each cookie at 40 g or about 3 tablespoons each in this recipe and made 12 pieces. Adjust the baking time accordingly if you plan to make them smaller or bigger.
- Let the cookies rest on the baking sheet for a few minutes to set fully before transferring them to a cooling rack.
How to store cookies?
Let the cookies cool completely before transferring them into an airtight cookie jar or tin. They are best eaten within 5 to 7 days after they are made.
This recipe for Muesli Cookies is:
- Dairy-free
- Gluten-free possible
- Made from scratch
- Quick and easy to make
- Healthy
- Wholesome
- Fiber-rich
- Soft and chewy with crunchy bits
- The Ideal breakfast treats or healthy snacks!
More vegan sweet breakfast recipes
- Scrambled Pancakes
- Baked Oats
- Chocolate Crêpes
- Carrot Apple Muffins
- Apple Pie Roll-Ups
- Pancake Cereal
- Waffles
- Semolina Pudding
- Blueberry Scones
- Chocolate Pancakes
- Granola Bars
- Chocolate Granola
- Chocolate Brioche Buns
- Banana Bread
- Croissants
- Date Nut Bread
Recipe Video
If you try this vegan breakfast cookie recipe, feel free to leave me a comment and a star rating! And if you take a photo of your yummy cookies and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Breakfast Oat Cookies (Easy, Healthy, Vegan)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 1 (130 g) large banana or sub ½ cup applesauce
- ¼ cup (50 g) maple syrup
- 1.5 tbsp coconut oil
- 1 ½ cups (120 g) rolled oats I use quick cooking oats
- 2 tbsp (20 g) whole wheat or spelt flour or sub gluten-free flour
- 1 pinch of salt
- 1 tsp cinnamon
- ⅓ cup (50 g) nuts chopped, e.g. walnuts, almonds, hazelnuts, cashews
- 2.5 tbsp (20 g) pepitas or sunflower seeds
- 1.5 tbsp (10 g) sesame seeds or other seeds
- ⅓ cup (50 g) raisins or other dried fruits such as cranberries, cherries or chopped dates, apricots, etc.
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Preheat the oven to 356 °F (180 °C) and line a baking sheet with parchment paper.
- In a large bowl, mash the banana with a fork. Add maple syrup and coconut oil and mix together.
- Add the oats, flour, salt, cinnamon, nuts, seeds, raisins and mix to combine.
- Form balls of about 1.4 oz (40 g/ 3 tbsp) with your hands and flatten them to form cookies. Then place them on the prepared baking sheet.
- Bake in the preheated oven for about 15-17 minutes. Then allow to cool on the sheet.
- Enjoy!
Notes
- The cookies will keep in a cookie tin for 5-7 days.
- More tips and information, including recipe variations, are mentioned in the text above!
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Perfect and amazingly delicious cookies! I made these as a breakfast-on-the-go to enjoy on my ferry ride across to the mainland. They are perfect healthy snacks when travelling. They keep well and I will be making these again and again.
Glad you enjoyed these! Thank you!:)