Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

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No Bake Healthy Breakfast Cookies

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No Bake Healthy Breakfast Cookies are quick and easy make and so delicious! 

No-Bake Healthy Breakfast Cookies are quick and easy make and so delicious! via chelseasmessyapron.com

Going from eating peanut butter and caramel bars and cookie butter stuffed crunch cups, to healthier options needs a softer let down. I can’t go straight from non-stop chocolate eating to all vegetables. Unless it’s a crockpot quinoa tacos. Those are pretty much as good as dessert in my book. So that’s where these healthy breakfast cookies come into play!

And so I think having healthy breakfast cookies is the perfect way to slowly move towards my New Year’s Resolution (which I am determined to make last at least a week).

PERFECT on-the-go breakfast. No-Bake Healthy Breakfast Cookies are quick and easy make and so delicious! via chelseasmessyapron.com

These cookies make the perfect breakfast or power snack throughout the day. They are filled with healthy fats, good-for-you grains, and a drizzle of chocolate just for good measure.

The only challenge with these healthy breakfast cookies is stopping at eating just a few. Eating the entire batch is when healthy eating isn’t so healthy anymore.

PERFECT on-the-go breakfast. No-Bake Healthy Breakfast Cookies are quick and easy make and so delicious! via chelseasmessyapron.com

 

The other great thing about these healthy breakfast cookies is how fast they come together. I know how busy life can get and these cookies are not going to add to the time you don’t seem to have.

They are no-bake (YES!), minimal ingredients, and one bowl. Score!

PERFECT on-the-go breakfast. No-Bake Healthy Breakfast Cookies are quick and easy make and so delicious! RECIPE via chelseasmessyapron.com

 

These cookies are very adaptable. You can try mixing in some fun ingredients like mini chocolate chips, raisins, craisins, nuts…whatever you love! If you are vegan, you can trade out the honey for agave nectar.

If you don’t have flaxseed, you can trade that out for oat flour. Oat flour is just oats ground down to a flour consistency. Just make sure you measure the oat flour after it has been ground down.

These cookies are sure to help you get back on track and keep your New Year’s resolution of eating (a little) healthier!

PERFECT on-the-go breakfast. No-Bake Healthy Breakfast Cookies are quick and easy make and so delicious! RECIPE from chelseasmessyapron.com

 

More recipes we love

5 from 10 votes
No bake, healthy, and easy breakfast cookies
Print
(No Bake) Healthy Breakfast Cookies
Prep Time
10 mins
Total Time
10 mins
 

No-Bake Healthy Breakfast Cookies are quick and easy make and so delicious! 

Course: Breakfast
Cuisine: American
Servings: 9 -12 depending on the size
Calories: 104 kcal
Author: Chelsea Lords
Ingredients
  • 1/2 cup creamy peanut butter I haven't tried a natural version with this recipe and can't vouch for it working
  • 2 tablespoons honey or agave nectar
  • 1 teaspoon vanilla extract
  • Pinch of salt optional
  • 1/2 cup rice krispies cereal
  • 1/4 cup flaxseed or sub oat flour (blend up regular oats in the blender-- instructions in post)
  • 1/2 cup old-fashioned oats not cooked
Optional Topping &/OR add-ins:
  • 3 tablespoons milk or dark chocolate chips
  • Add-ins: raisins, chopped up nuts, craisins, mini chocolate chips (about 2 tablespoons.)
Instructions
  1. In a medium-sized bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until combined.
  2. In that same bowl, add in the rice krispie cereal, flaxseed, and oats. Stir together until completely combined.
  3. Add in the optional add-ins if desired.
  4. Place in the fridge for 20-30 minutes for easier forming.
  5. Form balls with the mixture and then flatten the balls in your hand to create a cookie shape.
  6. If desired, melt 3 tbsp. of milk chocolate chips in the microwave. Put the melted chocolate in a small Ziploc bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.
  7. Store cookies in an airtight container for 4-5 days or freeze for up to 3 months.

 

No bake, healthy, and easy breakfast cookies
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Comments

  3. Hehe I’m on board with these breakfast cookies! Everything in moderation and I’m a total sucker for peanut butter and chocolate 🙂 The chocolate drizzle makes them irresistible and love that they are healthy too. Thanks for sharing and have you have a great weekend Chelsea!

    Reply

  5. I literally looked the first picture and said “I want to eat these!” These look incredible girl!
    I love the combo of oats, pb, rice krispies and honey! Plus they are simple, easy and healthy. All over that.
    Pinned!

    Reply

  6. I love that these are no bake! And the peanut butter doesn’t hurt since that’s one of my favorite things ever : ) And I am all about cookies for breakfast! Hope you’re having a great weekend!!

    Reply

  8. Hi Chelsea! Stopping by from Saturday Night Fever and had to come check out your yummy looking cookies. Have pinned! Happy New Year, Chelsea! ~Erin

    Reply


  11. These look GREAT! I almost missed seeing them because so many people nowadays use a stick of butter in a recipe and label it “healthy!” So glad I went ahead and clicked over – this is a wonderful recipe I can really use : )

    Reply

    • Haha I’ve noticed that too – not sure how they figure it’s healthy! Thanks so much for stopping by Anna!

      Reply


  16. I saw this today and HAD to make them. Boy am I glad I did! They came out perfect! I didn’t do the chocolate drizzle because I’m not a huge fan of chocolate but I think I might do it on a few next time. I also love the idea of adding raisins and pecans to it. Even my one year old loved them!

    The self control thing? Yeah…I’m lacking that too. The entire batch is gone so I guess I will have to make another batch tomorrow! Thanks for the awesome idea!

    Reply

    • Thanks so much for commenting Kristi! I’m so glad you tried them and you loved them 🙂 Also, I LOVE the idea of adding raisins and pecans to these cookies. I’m going to try that the next time I make them 🙂 Thanks again for stopping by!

      Reply

  17. I’m always looking for healthy breakfast ideas, but they’re usually so complicated. It’s great to have an easy one. Good luck on your New Year’s Resolution. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

    Reply

  18. I’m loving cookies for breakfast! Thanks so much for linking up to Freedom Fridays! 🙂

    Reply

  21. I just saw these Featured over at the In and Out of the Kitchen Link Party and had to stop by to check them out! These sound so good. Healthy is good! Wheat-free is even better. These would be great for the children and I to make. Though I do have to ask, would that be raw honey you used, or regular honey?
    I would love for you to stop by and share on my weekly recipe link up, Kids and a Mom in the Kitchen. Here is the link to this week’s linky:
    http://totsandme.blogspot.com/2014/01/kids-and-mom-in-kitchen-68-baked-oatmeal.html

    Reply

  22. These look amazing! I’m going to make these for breakfast, my boys will go nuts over them. They LOVE peanut butter (and cookies, obviously). I love that they’re no-bake, perfect for summer. Thanks for the recipe!

    Reply

  23. Cookies for breakfast? Count me in!!

    Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again this week. (Sorry for the late comment!)

    Reply

  24. Had trouble making them into balls with my hands; didn’t stick together well, and stuck to my hands. Where did I go wrong?! Thx 🙂

    Reply

    • Hey Ashley! Hmm I haven’t had problems making them into balls! Let me see if I can help though! Did you use a natural peanut butter? And did you have the right quantities of honey and peanut butter (what holds these together)? Did you try squishing the dough first (like putting a ball amount of dough in one fist and squeezing the fist closed?)

      Reply

      • Thanks! I didn’t use natural PB and I believe the amounts were just right and than I added a bit more honey to see if I could make them stickier. They were still so yummy that I’ll certainly be making them again! Hopefully they’ll form a little better this time.

        Reply

  26. Hi Chelsea! I am trying out this recipe with a group of kids at an after school program. I was wondering how long it take after you form them for you to eat them? Does it take time to set in the refrigerator?
    Thanks!

    Reply


  27. Wondering if you know the nutrition info on these? Sounds like something my son would like, but we have to count carbs due to type 1 diabetes. They look delicious!

    Reply

    • Hi Rhea!

      Here is the breakdown:

      Nutrition Facts
      Serving Size 1 Recipe total Servings 9
      Calories 220
      Total Fat 10.45 g
      Saturated Fat 3g
      Monosaturated Fat 5.04g
      Polysaturated Fat 2.41g
      Total Carbohydrate 22.5 g
      Fiber 3.7 g
      Sugar 9.5 g
      Protein 6.9 g
      Cholesterol 1.34 mg
      Calcium 36 mg
      Iron 1.42 mg
      Potassium 226 mg
      Sodium 83 mg
      Zinc 1.2 mg
      Thiamin 0.2 mg
      Riboflavin 0.1 mg
      Niacin 2.01 mg
      Folic Acid 9.8 Ug
      Vitamin B6 0.18 mg
      Vitamin C 1.1 mg
      Vitamin B12 0.22 Ug
      Vitamin A 103 IU
      Vitamin E 1.52 mg
      Vitamin D 0.1 Ug
      Vitamin K 0.5 Ug
      Points 5
      Points Plus 5
      *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.

      Reply

  28. These are DELICIOUS!! For breakfast, snacks, or anytime!! 🙂 I tried them with crunchy natural peanut butter and they worked well (I used the oat flour, not flaxseed). The only issue is that natural peanut butter usually has salt so I should have omitted that extra pinch.
    Thanks for posting!!!!

    Reply

  29. Any substitutes for rice kris pies? I don’t have any and don’t want to buy a whole box! Just extra oatmeal?

    Reply

    • You know, I haven’t actually tried them without rice krispies so I’m not sure if the oats would work. Do you by chance have another type of cereal like corn flakes or cheerios? I think those would all work great if crushed up to about the size of rice krispies. If you do end up trying these with oats instead of rice krispies or another adaptation, I’d love to hear the results! Sorry to not be of any more help!

      Reply

  31. These are fantastic!! I can’t wait to try your other recipes.
    I’ve made these a few times with some minor changes.
    i found a Kraft Peanut Butter in two different flavours, Cinnamon Granola Raisin and Banana Granola Peanut. I’ve substituted each of these separately instead of the plain peanut butter for a slightly different flavour. Each are great, although not as healthy as using the natural peanut butter.
    I’ll continue to make these as my hubby who claims he likes ‘the gluten in his cookies’ devours these!!
    Thanks so much 🙂

    Reply

  32. These are wonderful! Thank you for the recipe! My kiddo is crazy-allergic to peanut butter so I substituted almond butter and they are FANTASTIC! Thank you!

    Reply

    • I’ve wanted to try these with almond butter – what a great idea! Glad you loved them and can’t wait to try that out next time 🙂

      Reply

  33. Hi! I did a google search for healthy breakfast cookies and I came across this recipe. I just made them and they are fantastic!!! I look forward to having one of these tomorrow morning with a hot cup of coffee. Thank you!!

    Reply

    • Hey Leslie! SO glad you were able to find these and enjoyed them! Thanks so much for taking the time to leave a comment and review 🙂

      Reply


  34. 5 stars. These are just plain delicious. I’ve switched out the rice crispies for corn flakes, because that was all I had. I also made them oat free by adding more ground flaxseed and extra corn flakes (leaving out the oats). Still delicious. I think I’ve made 4 batches since discovering the recipe last week. So good!

    Reply

  35. I know this comment is late, but do you make them with regular flaxseed, or ground flaxseed? I made them with regular flaxseed and they turned out really good, but wondered of ground made a difference.

    Reply


  36. I saw this recipe on Pinterest about two weeks ago and I am now making it for the sixth time, (I think this time I’m going to make a double batch). My teenage daughter loves them, and they are so quick and easy to make. I use Skippy Natural Peanut Butter in them and it works great. I also put in a small handful of mini chocolate chips and a sprinkling of coconut. Yum, thanks for the recipe.

    Reply

    • Yeah!!! So great to hear! I’m glad you’ve been enjoying these and I love your addition of coconut — that sounds great! Thanks for the comment! 🙂

      Reply


  37. Loved these!! I added in shredded coconut, semisweet chocolate chips, and dried cranberries- tasted kind of like everything bars but tastes 10x better. Will definitely be making these again.

    Reply


  38. Made them today with crunchy peanut butter and LSA in place of the flaxseed. I also made them smaller and got around fourteen cookies because I wanted them more as a snack as opposed to breakfast. I saved the recipe because they’re so good. Thank you for the recipe.

    Reply

      • Hey Toni! I would recommend plugging in the ingredients to My Fitness Pal to see the calorie and fat count of this recipe 🙂 Enjoy!

        Reply

    • I’ve never tried that substitution in these so I really can’t say what that would do to the taste and texture.

      Reply


  42. 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.

    Reply

    • 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!

      Reply

  44. 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

    Reply

    • Almond butter is a bit more dry than peanut butter so that is probably the culprit for a drier mixture 🙂

      Reply

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