Ingredients
No-Bake Breakfast Cookies
- ½ cup Old-fashioned oats
- 1 TBSP Chia seeds
- ¼ cup Almond butter
- ¼ cup Banana mashed (half a medium banana = ¼ cup)
- 2 TBSP Milk (e.g., almond, dairy, or oat)
- ½ tsp Vanilla extract
- ¼ tsp Ground cinnamon
- pinch Salt
- 2 TBSP Dried fruit (e.g., blueberries, cranberries, or chopped dates)
Fruit
- 1 cup Fresh fruit (e.g. Apple slices, orange slices, or banana)
Milk
- 16 oz Milk cold
Instructions
- Prepare the breakfast cookies the night before:
- Mix dry base: In a medium bowl, combine rolled oats and chia seeds. Stir to distribute evenly.
- Add wet ingredients: Add almond butter, mashed banana, milk, and vanilla extract to the bowl. Mix well until a thick, sticky dough forms, about 1 minute.
- Season: Sprinkle in cinnamon and a pinch of salt. Stir to incorporate the flavors throughout the mixture.
- Fold in fruit: Gently fold in dried fruit until evenly distributed, ensuring not to overmix.
- Shape cookies: Scoop the dough into equal portions, either one per serving (about ¼ cup each for large cookies) or 2 per serving (2 tablespoons each). With clean, slightly wet hands, roll each portion into a ball, then flatten into a 2½- to 3-inch disk on a parchment-lined plate or baking sheet. Smooth any cracks around the edges.
- Chill: Cover the plate with plastic wrap or a lid and refrigerate for at least 4 hours (or overnight) until the cookies set and hold their shape.
- Prepare the fresh fruit and pour the milk: Wash and cut the fresh fruit as needed. Pour the cold milk into glasses.
- Serve: Remove the no-bake breakfast cookies from the fridge and enjoy cold, paired with glasses of cold milk and fresh fruit.
Nutrition
Calories: 715kcal | Carbohydrates: 91g | Protein: 25g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 106mg | Potassium: 1111mg | Fiber: 15g | Sugar: 36g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 508mg | Iron: 5mg
Breakfast Cookies
Ingredients
No-Bake Breakfast Cookies
- ½ cup Old-fashioned oats
- 1 TBSP Chia seeds
- ¼ cup Almond butter
- ¼ cup Banana mashed (half a medium banana = ¼ cup)
- 2 TBSP Milk (e.g., almond, dairy, or oat)
- ½ tsp Vanilla extract
- ¼ tsp Ground cinnamon
- pinch Salt
- 2 TBSP Dried fruit (e.g., blueberries, cranberries, or chopped dates)
Fruit
- 1 cup Fresh fruit (e.g. Apple slices, orange slices, or banana)
Milk
- 16 oz Milk cold
Instructions
- Prepare the breakfast cookies the night before:
- Mix dry base: In a medium bowl, combine rolled oats and chia seeds. Stir to distribute evenly.
- Add wet ingredients: Add almond butter, mashed banana, milk, and vanilla extract to the bowl. Mix well until a thick, sticky dough forms, about 1 minute.
- Season: Sprinkle in cinnamon and a pinch of salt. Stir to incorporate the flavors throughout the mixture.
- Fold in fruit: Gently fold in dried fruit until evenly distributed, ensuring not to overmix.
- Shape cookies: Scoop the dough into equal portions, either one per serving (about ¼ cup each for large cookies) or 2 per serving (2 tablespoons each). With clean, slightly wet hands, roll each portion into a ball, then flatten into a 2½- to 3-inch disk on a parchment-lined plate or baking sheet. Smooth any cracks around the edges.
- Chill: Cover the plate with plastic wrap or a lid and refrigerate for at least 4 hours (or overnight) until the cookies set and hold their shape.
- Prepare the fresh fruit and pour the milk: Wash and cut the fresh fruit as needed. Pour the cold milk into glasses.
- Serve: Remove the no-bake breakfast cookies from the fridge and enjoy cold, paired with glasses of cold milk and fresh fruit.
Nutrition
Calories: 715kcalCarbohydrates: 91gProtein: 25gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 29mgSodium: 106mgPotassium: 1111mgFiber: 15gSugar: 36gVitamin A: 767IUVitamin C: 5mgCalcium: 508mgIron: 5mg
Tried this recipe?Let us know how it was!