No-Bake Healthy Breakfast Cookies are quick, filling, and made with simple ingredients. Add a chocolate drizzle on top to make them feel extra special!
author’s note
Cookies for Breakfast? Always.
I’m 100% a sweet breakfast person. Give me pancakes, French toast, or waffles and I’m happy. So when I first heard about breakfast cookies, I knew I had to try them.
These No-Bake Healthy Breakfast Cookies are perfect for mornings when I’m on the go, heading out on a hike, or just need something quick to grab. They’ve also become one of my favorite afternoon pick-me-ups.
They hit that sweet spot (literally) without giving me a full-blown sugar crash. Made with pantry staples, no baking, and no extra store trips required.
The texture is everything. Crunchy, chewy, nutty, and sweet. And if you drizzle a little chocolate on top? Game over.
No Bake Healthy Breakfast Cookie Ingredients
| Ingredient | What It Does / Tip |
|---|---|
| Peanut butter | Pick one you love straight from the jar. Slow-roasted and lightly salted gives great flavor. |
| Honey | Adds sweetness and helps everything stick together. |
| Vanilla extract | Boosts the flavor. |
| Salt | Enhances all the other flavors. |
| Old-fashioned oats | Best texture; skip steel-cut or quick oats. |
| Crisp rice cereal | Rice Krispies® or any crispy rice cereal adds crunch. |
| Oat flour | Just ground oats! You can blend old-fashioned oats to make your own. |
No-Bake Healthy Breakfast Cookie Tips
- Change amounts as needed. If the mix is too sticky, add more oats or oat flour. If too crumbly, add more nut butter or honey.
- This easy recipe can easily be modified with basic ingredients. Add flaxseed, chia seeds, protein powder, or hemp hearts by replacing some oats or oat flour.
- For extra flavor, leave out the chocolate drizzle and add 2-3 tablespoons of small mix-ins before shaping into cookies.
- Use a cookie scoop to easily form even, packed balls. After scooping, flatten the balls into cookies.
- When melting chocolate for the drizzle, use safe bowls for heating and microwave in quick bursts, stirring frequently to prevent burning.
Featured Comment
“I have made these a few times now. My boys love them. I have one with an egg allergy and it is so hard to find breakfast foods he can eat that are healthy. I left out one tablespoon of the honey and they are still sweet. Thanks so much for this recipe. It’s a family favorite.”
– Shelly
Storage
Leftovers?
Store no bake healthy breakfast cookies in an airtight container for 4-5 days (I like to keep them in the fridge) or freeze for up to 3 months.
More Easy No-Bake Recipes:
No-Bake Healthy Breakfast Cookies
Video
Equipment
Ingredients
- 1/2 cup creamy peanut butter see note 1
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup Rice Krispies cereal
- 1/4 cup oat flour or flax seeds, blend up regular oats in the blender—see note 2
- 1/2 cup old-fashioned oats not quick or steel-cut oats
- 3 tablespoons chocolate chips milk or dark chocolate
- Optional additions see note 3
Instructions
- In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20–30 seconds and stir until thoroughly combined. In the same bowl, add Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour, and if it is too dry, add a touch more peanut butter and/or honey.
- Optional Add-ins: Add 2 tablespoons of optional add-ins if desired (make sure if you add anything here, it is finely diced up first).
- Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment-paper-lined sheet pan. Repeat with all the mixture. Once you’ve got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.
- Optional Chocolate Drizzle: If desired, melt 3 tablespoons of chocolate chips in a microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the bomb diggity. Kids will love it and adults may partake and not feel as guilty!!
Yay! Glad to hear it! Thanks so much for the comment Aaron!
These are amazing! My kids think they’re a treat, and for constipated toddlers and preschoolers they work miracles. I didn’t even add the topper of chocolate just mixed chocolate chips in the warmed mix.
Haha, I am so happy to hear you guys are enjoying this! I’ll have to remember that tip for my kids when they’re struggling haha. Thanks for your comment! 🙂
I have made this recipe for 5 years now! We have had to adapt it for my youngest son with multiple food allergies, so now we use almond butter instead of peanut butter and have to add about a half cup extra so it will form into balls. We also use half honey half blackstrap molasses to up our iron intake. The whole family still loves it!
Yay!! Love hearing that 🙂 So glad they’ve been a hit and you’ve been able to adapt them through the years! Thanks Becky!
No bake breakfast cookies recipe question – whole flaxseed or ground flaxseed?
Thx
Ground!
I used almond butter as we don’t like the strong taste of peanut butter and aware that you haven’t tried this. Even still I found the mixture too dry to even form, I add more honey to microwave mix for taste and added more vanilla extract for taste. I do have suspicions that you cup sizes are different to australian cup sizes and not just going by your recipe either. Got to wait until family come home to try yet all seems good, I would add less either oats or rice puffs. Thanks for the idea and recipe
Almond butter is a bit more dry than peanut butter so that is probably the culprit for a drier mixture 🙂
This is my favourite. So easy and very yummy.
So happy to hear that! Thank you 🙂
I have made these a few times now. My boys love them. I have one with an egg allergy and it is so hard to find breakfast foods he can eat that are healthy. I left out one tablespoon of the honey and they are still sweet. Thanks so much for this recipe. It’s a family favorite.
Hi Shelly! Thanks so much for the comment, it makes my day to hear it’s a family favorite and that you’ve been enjoying the recipe! Thanks so much for taking the time!