Healthy and Easy Muesli Breakfast Cookies (Vegan)

 

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 350F or 180C.
• 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.

Related Healthy Vegan Bakes

• Carrot oatmeal cookies
• Banana Oatmeal Peanut Butter Cookies
• Ginger Spice Cookies