No-Bake Healthy Breakfast Cookies are a quick, filling breakfast or snack made with simple ingredients—add a chocolate drizzle for extra indulgence!
Try Chocolate-Peanut Butter Breakfast Cookies, Protein Breakfast Cookies, or baked Healthy Breakfast Cookies next.
No-Bake Healthy Breakfast Cookies
Varying up breakfast options is always fun, and cookies for breakfast is never a bad idea! No-Bake Healthy Breakfast Cookies are a great on-the-go option, perfect for camping or backpacking trips, and make a great afternoon pick-me-up.
The recipe is simple and relies on pantry staples—no specialty store stops needed.
These cookies are crunchy, chewy, sweet, and nutty. Pair the peanut butter base with a chocolate topping, and it’s a match made in heaven!
No Bake Healthy Breakfast Cookie Ingredients
- Pick peanut butter you like to eat straight from the jar. Slow-roasted, lightly salted peanut butter tastes great.
- Honey sweetens and keeps everything together.
- Vanilla and salt boost the flavor.
- Old-fashioned oats give the best texture; skip steel-cut or quick oats.
- Rice Krispies® Cereal gives crunch, but any crisp rice cereal works.
- Oat flour is just ground oats (see “quick tip” box below).
- Chocolate is optional—melt and drizzle over cookies. Dark chocolate is healthier, but semi-sweet or milk chocolate works too.
Quick Tip
Oat flour is just regular old-fashioned oats that have been processed in a blender until they look like flour. Nothing fancy here, so if you already have the old-fashioned oats you’ll have everything you need!
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.
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 Energy Bites
- Granola bars with a dark chocolate topping
- Parfait fruit, yogurt, and granola
- Chewy Granola Bars with mini M&M’s and chocolate chips
- Trail Mix made five different ways
No-Bake Healthy Breakfast Cookies
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.
Video
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!