No Bake Healthy Breakfast Cookies

No-Bake Healthy Breakfast Cookies are the perfect on-the-go breakfast or snack! They’re quick to make, require simple everyday ingredients, and are so tasty! Add an optional drizzle of chocolate on top and you’ll be heaven with these Breakfast Cookies!

Love breakfast cookies? Us too! Try our chocolate version next — these Chocolate-Peanut Butter Breakfast Cookies, these Protein Breakfast Cookies, or these baked Healthy Breakfast Cookies.

No-Bake Healthy Breakfast Cookies

We love varying up fun breakfast options around these parts and cookies for breakfast is nothing I’ll ever turn down! No-Bake Healthy Breakfast Cookies are also a great on-the-go option, perfect for taking on a camping or back-packing trip and make a great afternoon pick-me-up snack.

I’ve tried to keep the recipe list and short and as simple as possible while relying on pantry staples — no stops at specialty stores needed.

These cookies are crunchy, chewy, sweet, and nutty. Pair the peanut butter base with a chocolate topping and it’s a match made in heaven! 

No-Bake Healthy Breakfast Cookie Ingredients

• Creamy peanut butter adds flavor and nutrition, plus ensures the cookies are filling and satiating. As far as nut butter goes, I recommend using one you enjoy eating straight from the jar. We love using slow-roasted and lightly salted peanut butter with loads of flavor. 
• Honey sweetens these cookies and helps hold everything together.
• Vanilla and salt enhance the flavor.
• Old-fashioned oats give the best results; steel-cut oats will be too coarse and hard, and quick oats don’t add enough texture.
• Rice Krispies® Cereal adds a fun crunch. Any crisp rice cereal works in these cookies.
• Oat flour is simply blended up oats (more on this in the “quick tip” box below). 
• Chocolate is an optional ingredient you can melt some and drizzle over these breakfast cookies. We love the chocolate drizzle! Dark chocolate is going to be a more nutritious option, but semi-sweet or milk chocolate is great here too.

No-Bake Healthy Breakfast Cookie Tips

• Adjust quantities. Depending on the actual ingredients used, there may be some variation. If the mixture is too wet and sticky (and not gathering nicely into a ball), add a touch more oats and/or oat flour. If the mixture is too dry (and crumbling), add a bit more nut butter and/or honey.
• Play around with this recipe! I wanted to keep this recipe simple (yet tasty!) so I relied on readily accessible pantry staples. That said, it’s an easy recipe to springboard lots of variations. Some ideas: add in flaxseed, chia seeds, protein powder, hemp hearts, etc. Replace some of the oats or oat flour with some of these dry ingredients if desired.
• Add some mix-ins. If you’d rather leave off the chocolate drizzle topping, I’d recommend adding a few tablespoons of a tasty mix-in; just keep it small so it doesn’t crumble the cookies. Think miniature chocolate chips, coarsely chopped dried cranberries or dried tart cherries, coarsely chopped nuts, etc. Add 2 to 3 tablespoons of mix-ins to the mixture before shaping it into cookies.
• Use a cookie scoop! Not only does the cookie scoop make the process easier, but it also helps pack the mixture in tightly so these healthy breakfast cookies won’t crumble. I use a scoop that is 1-1/2 tablespoons (about the size of a golf ball). Once all the mixture has been separated into equal-sized balls, flattening the balls into cookies is quick and easy.
• When melting the chocolate for the chocolate drizzle topping, microwave the chocolate chips in sturdy, heat-safe bowls (not plastic or melamine).  To avoid burned chocolate chips, microwave in short bursts, stirring frequently in between the bursts. 

No-Bake Healthy Breakfast Cookie Storage

Store cookies in an airtight container for 4-5 days (we like to keep them in the fridge) or freeze for up to 3 months.

More easy no-bake recipes

• No-bake Energy Bites
• Granola bars with pistachios and a dark chocolate topping
• Parfait fruit, yogurt, and granola
• Chewy Granola Bars with miniature M&M’s and chocolate chips
• Trail Mix made five different ways

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5 from 17 votes

No-Bake Healthy Breakfast Cookies

By Chelsea Lords

No-Bake Healthy Breakfast Cookies are the ultimate grab-and-go snack! Easy to make with everyday ingredients, they’re delicious as is—or even better with a chocolate drizzle.

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 11 cookies (1-1/2 tablespoon in size)

Equipment

• Sheet pan
• Parchment paper

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/2 cup creamy peanut butter see note 1
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup Rice Krispies cereal
• ▢ 1/4 cup oat flour or flax seeds, blend up regular oats in the blender—see note 2
• ▢ 1/2 cup old-fashioned oats not quick or steel-cut oats

Optional Topping and/or add-ins:

• ▢ 3 tablespoons chocolate chips milk or dark chocolate
• ▢ Optional add-ins see note 3

Instructions 

• In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20–30 seconds and stir until thoroughly combined. In the same bowl, add Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour, and if it is too dry, add a touch more peanut butter and/or honey.
• Optional Add-ins: Add 2 tablespoons of optional add-ins if desired (make sure if you add anything here, it is finely diced up first).
• Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment-paper-lined sheet pan. Repeat with all the mixture. Once you’ve got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.
• Optional Chocolate Drizzle: If desired, melt 3 tablespoons of chocolate chips in a microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.

Video

Recipe Notes

Note 1: I recommend a tasty peanut butter you enjoy eating straight from the jar. I love using slow-roasted and lightly salted peanut butter with loads of flavor. 

Note 2: To make oat flour, just add some old-fashioned oats into a blender or food processor and pulse until it is fine like flour. Measure after blending and not before.

Note 3: Optional add-ins: raisins, chopped nuts, dried cranberries, mini chocolate chips (about 2 tablespoons.)

Nutritional Note: Nutrition information does not include the optional chocolate drizzle or add-ins.

Storage: Store cookies in an airtight container for 4–5 days (I keep mine in the fridge) or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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