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

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

No-Bake Healthy Breakfast Cookies

No-Bake Healthy Breakfast Cookies

We love varying up fun breakfast options around these parts and cookies for breakfast is nothing Iโ€™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.

Iโ€™ve tried to keep the recipe list and short and as simple as possible while relying on pantry staples โ€” no stops at specialty stores needed.

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

Process shots-- making No-Bake Healthy Breakfast Cookies

  • 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 donโ€™t add enough texture.
  • Rice Krispiesยฎ 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 โ€œquick tipโ€ 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.

Quick Tip

Oat flour is just regular old-fashioned oats that have been processed in a blender until they look like flour. Nothing fancy here, so if you already have the old-fashioned oats youโ€™ll have everything you need!

Process shots: Adding a chocolate drizzle to breakfast cookies

  • 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, itโ€™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 youโ€™d rather leave off the chocolate drizzle topping, Iโ€™d recommend adding a few tablespoons of a tasty mix-in; just keep it small so it doesnโ€™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 wonโ€™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 Cookies

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

5 from 15 votes

No-Bake Healthy Breakfast Cookies

No-Bake Healthy Breakfast Cookies are the ultimate grab-and-go snack! Easy to make with everyday ingredients, theyโ€™re delicious as isโ€”or even better with a chocolate drizzle.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: cookies (1-1/2 tablespoon in size)

Ingredients

  • 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 blenderโ€”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 20โ€“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 youโ€™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 4โ€“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.

 

No bake, healthy, and easy breakfast cookies

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 15 votes (1 rating without comment)

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91 Comments

  1. Cheryl says:

    Could you use coconut flour in the place of the flax seed or the oat flour?

    1. chelseamessyapron says:

      Iโ€™ve never tried that substitution in these so I really canโ€™t say what that would do to the taste and texture.

  2. Kelly says:

    5 stars
    Yum, these are soo good! And so easy to make ๐Ÿ™‚

    1. chelseamessyapron says:

      So happy to hear that!! Thank you Kelly!

  3. Jessica says:

    Do you have the carbs, protein, fat and calorie count?

    1. Toni says:

      Dangโ€ฆmy roomie will be hounding me on the calorie/fat countโ€ฆapproximate count? They look so good.

      1. chelseamessyapron says:

        Hey Toni! I would recommend plugging in the ingredients to My Fitness Pal to see the calorie and fat count of this recipe ๐Ÿ™‚ Enjoy!

  4. Umm Salma says:

    5 stars
    Made them today with crunchy peanut butter and LSA in place of the flaxseed. I also made them smaller and got around fourteen cookies because I wanted them more as a snack as opposed to breakfast. I saved the recipe because theyโ€™re so good. Thank you for the recipe.

    1. chelseamessyapron says:

      Awesome!! So great to hear ๐Ÿ™‚ Thank you Umm Salma!!

  5. Luisa says:

    5 stars
    Loved these!! I added in shredded coconut, semisweet chocolate chips, and dried cranberries- tasted kind of like everything bars but tastes 10x better. Will definitely be making these again.

    1. chelseamessyapron says:

      Ooo love your additions!! Thanks so much for the comment, Iโ€™m glad you enjoyed these ๐Ÿ™‚

  6. Dawn says:

    5 stars
    I saw this recipe on Pinterest about two weeks ago and I am now making it for the sixth time, (I think this time Iโ€™m going to make a double batch). My teenage daughter loves them, and they are so quick and easy to make. I use Skippy Natural Peanut Butter in them and it works great. I also put in a small handful of mini chocolate chips and a sprinkling of coconut. Yum, thanks for the recipe.

    1. chelseamessyapron says:

      Yeah!!! So great to hear! Iโ€™m glad youโ€™ve been enjoying these and I love your addition of coconut โ€” that sounds great! Thanks for the comment! ๐Ÿ™‚

  7. Teresa says:

    I know this comment is late, but do you make them with regular flaxseed, or ground flaxseed? I made them with regular flaxseed and they turned out really good, but wondered of ground made a difference.

  8. Dinah says:

    5 stars
    5 stars. These are just plain delicious. Iโ€™ve switched out the rice crispies for corn flakes, because that was all I had. I also made them oat free by adding more ground flaxseed and extra corn flakes (leaving out the oats). Still delicious. I think Iโ€™ve made 4 batches since discovering the recipe last week. So good!

  9. Leslie K. says:

    Hi! I did a google search for healthy breakfast cookies and I came across this recipe. I just made them and they are fantastic!!! I look forward to having one of these tomorrow morning with a hot cup of coffee. Thank you!!

    1. chelseamessyapron says:

      Hey Leslie! SO glad you were able to find these and enjoyed them! Thanks so much for taking the time to leave a comment and review ๐Ÿ™‚

  10. Theresa says:

    These are wonderful! Thank you for the recipe! My kiddo is crazy-allergic to peanut butter so I substituted almond butter and they are FANTASTIC! Thank you!

    1. chelseamessyapron says:

      Iโ€™ve wanted to try these with almond butter โ€“ what a great idea! Glad you loved them and canโ€™t wait to try that out next time ๐Ÿ™‚