No Bake Granola Breakfast Cookies

Some mornings you want a real breakfast and a sweet treat at the same time. These no bake breakfast cookies give you both. They come together in one bowl, skip the oven completely, and set in the fridge while you get ready. Made with hearty granola, rolled oats, and creamy nut butter, each cookie tastes like a chewy granola bar you can hold in one hand.

This is the kind of recipe that rewards a little planning. Mix a batch on Sunday and you have grab and go breakfast cookies for the whole week. They are naturally sweetened, packed with fiber, and easy to customize with whatever mix-ins you love.

At a glance

Ingredients

• 1.5 cups granola (see our granola collection)
• 1 cup rolled oats
• 0.5 cup creamy nut butter, such as peanut or almond
• 0.33 cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 0.25 teaspoon sea salt
• Optional mix-ins: dark chocolate chips, dried cranberries, chia seeds, or chopped nuts

Method

1. In a large bowl, stir together the granola, rolled oats, and sea salt. If your granola has very large clusters, break them up slightly with your hands.
2. In a small saucepan over low heat, warm the nut butter, honey, and coconut oil. Stir for 1 to 2 minutes until smooth and pourable. Remove from heat and mix in the vanilla.
3. Pour the warm mixture over the dry ingredients. Fold everything together until the oats and granola are fully coated and the mixture holds when you press it.
4. Stir in any optional mix-ins. Chocolate chips work best once the mixture has cooled slightly so they do not fully melt.
5. Scoop about 2 tablespoons of dough per cookie onto a lined tray. Press each mound flat with the back of a spoon, since these cookies will not spread on their own.
6. Chill in the fridge for at least 30 minutes to set. The cookies will firm up as the coconut oil and nut butter cool.
7. Once firm, they are ready to eat. Enjoy straight from the fridge for the best chewy texture.

Tips and variations

• For vegan cookies, use maple syrup instead of honey.
• For gluten free cookies, choose certified gluten free oats and granola.
• Add a scoop of protein powder and a splash of milk if you want a higher protein version.
• Swap in sunflower seed butter if you need a nut free option.
• Press in a few extra granola clusters on top before chilling for a pretty finish and more crunch.

Want more ideas for a satisfying start to the day? Read our guide to building a balanced breakfast.

Storage and meal prep

Store the cookies in an airtight container in the fridge for up to 1 week. Layer them with parchment so they do not stick together. For longer storage, freeze them for up to 2 months and thaw in the fridge overnight. They make an ideal make ahead breakfast and travel well in a lunch box. For more easy habits, see our notes on snacking with intention.

FAQ

Do I really not need to bake these?

Correct. The nut butter, honey, and coconut oil bind everything together as they chill, so no oven is required.

Why are my cookies falling apart?

The mixture may be too dry. Add another tablespoon of nut butter or honey and press the cookies firmly before chilling.

Can I make these without granola?

Granola adds the signature crunch and flavor, so we recommend keeping it. You can use extra oats in a pinch, but the texture will be softer.

Ready to bake free your mornings? Start with a great base and shop our granola collection to make your first batch today.

Made with

Premium Granola - Original

Low sodium · High fibre · Source of protein

199.000₫

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