These healthy and easy muesli breakfast cookies are adapted from my carrot oatmeal cookies tweaking some of the ingredients and using whole grain flour this time. A healthy alternative with regular all-purpose flour.
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I love having muesli for breakfast both with dried fruits, fresh fruits, and nuts. I usually like preparing it in advance. In the evening I would mix ¾ cups of muesli and ¾ cups dairy-free milk, combine them together in a small glass bottle and add a tablespoon of chia seeds for extra protein. I also like adding pumpkin seeds and some fresh fruits like bananas or blueberries the following day in the morning.
This recipe is about making easy muesli breakfast cookies. If you are the type that skips breakfast and in a hurry, why not bring this at work so you don’t have to buy your breakfast meal. It’s healthier and cheaper not only great for breakfast but as snacks too.
Now you have two options to choose from whether it’s overnight muesli or cookies. Surely you’re working your way on better eating habits and healthy foods.
When choosing and buying Muesli be sure to read the labels in the packaging. If you choose Muesli with dried fruits check the sugar content. I tried both Muesli with dried fruits and Muesli with dried fruits and nuts the latter is better which is less sweet.
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There’s a wide variety available from vegetarian, paleo, gluten-free, and vegan. And with so many choices available choosing a healthier breakfast meal is not hard at all.
What Is Muesli?
Muesli is a cold oatmeal dish that is a combination of rolled oats, dried fruits, grains, and nuts. It is usually eaten for breakfast and mixed with either water, milk and yogurt leaving for a few minutes or overnight in a mason jar to soften the oats before eating.
Thanks to a Swiss physician who developed this meal for his patients in his hospital in Switzerland from there on it has become a breakfast staple.
These easy muesli breakfast cookies can be stored in an airtight container for a few days or in the fridge to keep it fresh and last longer.
Health Benefits of Muesli
Once you choose the right muesli for you, the health benefits can be rewarding for your health aside from being satisfied with your breakfast meal.
- Rich in fiber
- Rich in antioxidants
- Rich in nutrients
- Good for the heart
Easy Muesli Breakfast Cookies
Ingredients
- 1 ½ cup (180g) whole grain flour
- 1 cup (110g) muesli (dried fruits and nuts)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg (optional)
- ½ cup pumpkin seeds (optional)
- ½ cup vegan butter (melted)
- ½ cup maple syrup
- 1 tsp vanilla
- 1 flax egg (mix 1 tbsp flaxseed and 3 tbsp of water, let it sit for 5 minutes)
Instructions
- Preheat oven to 350℉ or 180℃.
- Prepare a mixture of 1 flax egg ( 1 tbsp flaxseed and 3 tbsp water.) Mix and let it sit for 5 minutes.
- In a large bowl mix liquid ingredients vegan butter, vanilla, flax egg, and maple syrup. Making sure everything is well combined.
- In a medium bowl mix dry ingredients whole grain flour, muesli, baking soda, cinnamon, nutmeg, and salt. Combine well.
- Slowly pour dry ingredients with liquid mixture and mix until everything is well combined.
- Prepare your baking tray you can spray with baking spray or use parchment paper in the tray.
- Using a cookie scoop or measuring spoon scoop a portion from the dough and line them in the baking tray leaving enough space in between.
- Use your palm to flatten the dough.
- Bake for about 13-15 minutes.
- Remove from the oven after baking and let it cold down.
- Serve and enjoy.
- Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last up to 5-7 days.
Notes for Muesli Cookies
- If you do not have whole grain flour you can use all-purpose flour with a measurement of 2 cups. Although I have not tried this recipe with all-purpose flour it will still work since the recipe is adapted from my Carrot-oatmeal cookies which uses 2 cups all-purpose flour.
- You can skip cinnamon and nutmeg if you do not like to add spices.
- Substitute maple syrup if sugar is your preference. 1/2 cup to 3/4 cups if you like it sweeter.
- For muesli, I use muesli with dried fruits and nuts, it has lesser sugar content than muesli with dried fruits.
- Be sure to let the cookies cool first before serving. The cookies are soft fresh from the oven and I thought it will not hold together but after waiting for them to cool it become better.
- Be sure to bake in about 15 minutes but you can make it up to 17 minutes if you want a crunchy outside but still soft inside.
- You can also create your own muesli mixture with your choice of dried fruits and nuts.
Nutrition
This recipe can yield 16 muesli cookies with 137 calories per serving. Total Fat 6.4g | Saturated fat 2.9g | Cholesterol 7mg | Sodium 160mg | Carbohydrates 18.1g | Fiber 1.9g | Sugar 7.4g | Protein 2g | Calcium 12mg | Iron 1mg | Potassium 67mg
Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.
Easy Muesli Breakfast Cookies
Equipment
- 2 mixing bowls
- measuring cups and spoon
- spatula
- baking tray
Ingredients
- 1 ½ cup whole grain flour
- 1 cup muesli
- ½ cup maple syrup
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ tsp ground nutmeg (optional)
- ½ cup vegan butter
- 1 flax egg
- 1 tsp vanilla
- ½ cup pumpkin seeds (optional)
Instructions
- Preheat oven to 350℉ or 180℃.
- Prepare a mixture of 1 flax egg ( 1 tbsp flaxseed and 3 tbsp water.) Mix and let it sit for 5 minutes.
- In a large bowl mix liquid ingredients vegan butter, vanilla, flax egg and sugar. Making sure everything is well combined.
- In a medium bowl mix dry ingredients whole grain flour, muesli, baking soda, cinnamon, nutmeg, and salt. Combine well.
- Slowly pour dry ingredients with liquid mixture and mix until everything is well combined.
- Prepare your baking tray you can spray with baking spray or use parchment paper in the tray.
- Using a cookie scoop or measuring spoon scoop a portion from the dough and line them in the baking tray leaving enough space in between.
- Use your palm to flatten the dough.
- Bake for about 13-15 minutes.
- Remove from the oven after baking and let it cold down.
- Serve and enjoy.
Video
Notes
- If you do not have whole grain flour you can use all-purpose flour with a measurement of 2 cups. Although I have not tried this recipe with all-purpose flour it will still work since the recipe is adapted from my Carrot-oatmeal cookies which uses 2 cups all-purpose flour.
- You can skip cinnamon and nutmeg if you do not like to add spices.
- Substitute maple syrup if sugar is your preference. 1/2 cup to 3/4 cups if you like it, extra sweet.
- For muesli, I use muesli with dried fruits and nuts, it has lesser sugar content than muesli with dried fruits.
- Be sure to let the cookies cool first before serving. The cookies are soft fresh from the oven and I thought it will not hold together but after waiting for them to cool it become better.
- Be sure to bake in about 15 minutes but you can make it up to 17 minutes if you want a crunchy outside but still soft inside.
- You can also create your own muesli mixture with your choice of dried fruits and nuts.
Did you make this easy muesli breakfast cookies? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
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Mmmmm, I fear that if I bake them in the afternoon, they won’t live to see the breakfast the next day!! But what a great idea:)))
its a great snack too! thanks Mihaela
I love muesli for breakfast, but now you’ve upped the game! These cookies look wonderful!
thank you Cindy 🙂
It feels so naughty having cookies for breakfast until you realize how healthy these are. Thank you!
thanks Sue, healthy breakfast cookies 🙂
Muesli is one of my fav breakfasts too, Can’t wait to try your recipe that seems so yummy and healthy!!!!!!
thanks Fabiana, let me know how it goes 🙂
Cookies for breakfast? I’m in!!!! These look delicious.
thank you Kris 🙂 Glad you like it
Looks delicious!
Love the healthy twist on this delicious cookie recipes. They are packed with good nutrition. 😋
thank you Kevin!
These cookies look amazing! I’ll be making them soon
Yum! These look delicious!
These look so delicious and are now on tomorrows menu!
These look delicious and are now on tomorrows menu!
thank you Tonya
Honestly, I don’t think I have ever heard of Muesli. But thanks to your post I’m definitely trying these cookies. I’m trying to eat healthier, so these will be great.
thanks Kalu! I think we got used so much with morning oats, you can make your own muesli by combining oats, dried fruits and nuts 🙂
Love muesli for breakfast, but cookies? Genius!! I can see myself eating all. Thank you for the great follow along with pictures.
thank you Giangi, I love muesli for breakfast too 🙂
The muesli breakfast cookies are a perfect healthy road trip snack. And kids would have fun making them. Delicious.
thank you Jenny! I love it and brings it to work 🙂
These sound amazing! Plus I always love the idea of eating cookies for breakfast!
thank you Sarah! 🙂
Yum! Breakfast cookies are one of my favorite make-ahead breakfasts, and these sound tasty with the pumpkin seeds!
thank you Kalin!
Mmm! These look so yummy. Thanks for the extra tips about using maple syrup or changing the spices.
thank you Kali
These look delicious and would be perfect for breakfast! Thanks for sharing the recipe!
I didn’t know you could turn museli into cookies. Thanks for sharing this.
Cookies for breakfast? I’m so here for this!
yes please! thanks Shelby
I’m usually an oatmeal person, but I’m seriously thinking about this delicious looking cookies now. I’ve never heard of muesli, so I’ll be looking into it
same! but after discovering muesli I like it better. You can actually make your own muesli too 🙂 Thank you Kimberlie
Will definitely be giving these a try. I’ve been looking for a recipe just like this!
thank you Laurie
Oh yum, this looks absolutely delicious and so low calorie!
true! something to be enjoyed without worrying the calories 🙂 thank you.
These sound really good! always looking for a way to make a “grab & go” healthy breakfast for our busy family.
thank you Lauren
So delicious! What a neat idea for a cookie recipe!
Wow these look delicious! Great article, thank you for sharing 😀
thanks Daniel
So delicious! What a neat idea for a cookie recipe!
thank you Sharon
Love the addition of the pumps seeds and the extra punch of omega from the flax.
thank you!
I swear one day I am gonna have to make all of the recipes on here. They look so good all the time.
thank you so much! I hope you do 🙂