As the kiddos are all heading back to school, I thought I’d share this recipe for a quick and easy breakfast that they will be so excited about. You mean we can eat COOKIES for BREAKFAST?
Well, maybe not just any cookies, but these are definitely mom approved. With no refined sugar, and healthy stuff like white whole wheat flour, coconut oil, oats, and peanut butter, these cookies just might be the answer to the school morning chaos that is upon us.
My boys have to be out the door by 7:25am, and to be honest, they just aren’t awake enough to be super hungry before school. A couple of cookies and a glass of milk keep their hunger away until snack time very nicely.
I love that you don’t even need to pull out a mixer for these, and that they are really easy to adapt to your family’s taste. Don’t love raisins? Just leave them out, or try chocolate chips! Peanut butter chips would be awesome too.
I made these with multigrain Cheerios, but you could also try another cereal, such as a puffed brown rice.
So… sorry I can’t help you find that missing shoe that always hides right when it’s time to get out the door, but I do hope these breakfast cookies make your morning just a little bit smoother!
PrintHealthy Breakfast Cookies
With no refined sugar, and healthy stuff like white whole wheat flour, oats, and peanut butter, these cookies are perfect for an easy breakfast on-the-go!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 1/2 dozen 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 2/3 cup honey
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1 egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- 4 cups multigrain cheerios
- 1 cup raisins, semi sweet chocolate chips, nuts
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix flour, oats, baking soda and salt together. Set aside.
- In a microwave safe bowl, mix coconut oil, peanut butter and honey. Microwave for 20-30 seconds. Whisk together, and then add egg, mashed banana pulp, and vanilla extract.
- Stir the dry ingredients into the peanut butter mixture until well combined. Add the cheerios and raisins or chocolate chips and stir until evenly incorporated.
- Drop 1/3 cup sized scoops onto a Silpat or parchment lined baking sheet, and flatten slightly. Bake for 10-11 minutes or until golden around the edges. Allow them to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
Notes
This recipe is inspired, but heavily adapted from Cheerios.com.
Nutrition
- Serving Size: 1 Cookie
- Calories: 138
- Sugar: 11g
- Sodium: 91mg
- Fat: 5.3g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.9g
- Protein: 3g
- Cholesterol: 6.2mg
What can I substitute for Cheerios? My son has an allergy to certain oats, old fashioned oats are fine but not what’s in most premade foods.
Have you ever tried making these as bars?
No I haven’t tried making them into bars, could work though!
Delicious! I winged it on the amount of Cheerios, but otherwise followed the recipe. Really tasty. Even my 22 year old college kid that is addicted to sweets thought they were really good and is ready to grab one in the morning on his way out of the door. Thanks for sharing.
Tastes SOOOOO good! Can we get the nutrition facts please? I used sliced almonds.
You state 1 cup raisins, semi sweet chocolate chips, nuts.
Do you mean 1 total cups of a mixture of these or 1c of each of these?
These are really good, I made them today and because we are vegan I added a small cup if unsweetened applesauce instead of egg. I also used a mixture of whole wheat and white flour as I didn’t have whole wheat white. I couldn’t use as much Cheerios because the dough was so tight but I did get about half a cup in. I had to adjust the baking because of my substitutions but these cookies turned out delicious. I used maple syrup instead of honey and cut down the sweetness. I guess you could say I used your basic recipe. The cookies are good and I will make them again using 2 bananas as I think that will up the moisture. Thank you so much for sharing this recipe. It even smells good while baking.
If I don’t have Cheerios can I just add more oats?
Amazing! I also used only 2 cups of Cheerios with 2/3 cup of maple syrup. Added a half pack of Planters Fruit and Nuts Mix with cranberries and raisins and 1/2 cup dark chocolate chips. Also added a tbsp of diluted instant coffee and 1 tsp of cinnamon. Soooo good and easy. Now my fav recipe. Thanks so much!
Could I use Whole Wheat pastry flour instead? Thoughts?
Made these as part of a basket for family of 4 youngsters as their mother will be having surgery this week. My finicky husband had to sample them first and he lives them! I want to make some for our 3 yo great grandson but he can’t have peanut butter. Any suggestions for what would be a good substitute? Fyi, in first batch, was out of raisins. Didn’t want to completely substitute chocolate chips but had some chocolate covered raisins and they worked well.