Need a portable breakfast “cookie”? These muesli breakfast cookies have all the hearty goodness baked in.
It’s morning, again. Time to get the kids up, dressed, teeth brushed, hair done, and wearing matching socks.
Somewhere between helping your son find his missing shoe and cleaning up the bowl of dog food that got knocked over, you need to feed them.
Yeah, breakfast is kind of important. They do have to eat in the morning. Every day. “Sigh”—just like making lunches, another essential thing to do, but luckily, you can get ideas here.
Having nutritious breakfast staples on hand is a must for busy mornings. I know that I need to be able to reach into a container or my freezer and have something we can grab and go or simply reheat before we run out the door.
They need foods that will fill their bellies and hold them over until the next snack or meal. If they’re not at their best, they’re not going to be able to concentrate and focus like they need to.
This Muesli Breakfast Cookie recipe is packed full of fiber and protein to get their day started right.
It’s a kid-friendly cookie, so they won’t even know you’re packing all that nutrition inside! The honey and chocolate chips add sweetness, while the oats, seeds, and nut butter add the heart-healthy grains and protein you love.
Allergy-Friendly Tip: If you’re having trouble finding a “safe” brand of store-bought muesli, like my family, it’s easy to make your own! Just mix together certified gluten-free oats, dried fruits, shelled seeds, and a little bit of ground flax or hemp for added nutrition. It really can be made to your liking and desire.
- 2 ripe bananas, mashed
- ¼ cup nut butter or almond butter
- ¼ cup honey
- 2 cups muesli
- ½ cup mini chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Preheat the oven to 350F, and line a baking sheet with parchment paper.
- In a large bowl, whisk the bananas, nut butter, and honey until smooth.
- Stir in the muesli, chocolate chips, vanilla, and sea salt until evenly combined.
- Scoop about 2 rounded tablespoons of the cookie mixture onto the baking sheet, leaving about 2 to 3 inches between each cookie.
- Bake for 10 minutes, remove from the oven, and flatten gently with a spatula. (Tip: Lightly spritz the backside of your spatula with cooking spray to keep them from sticking.)
- Return them to the oven, and bake for an additional 10 minutes.
- Remove the cookies from the oven, and allow them to rest on the baking sheet for 5 minutes, then cool completely on a wire rack.
- Store in an airtight container for 2 to 3 days, or freeze for future use.