Description
No-Bake Breakfast Cookies are a quick and healthy option for those busy mornings when you need something nutritious on the go. These cookies are packed with wholesome ingredients like oats, peanut butter, and chia seeds, providing a good balance of protein, fiber, and healthy fats to keep you energized throughout the day.
Ingredients
Units
Scale
- 3/4 cup creamy peanut butter
- 2 to 4 tablespoons honey (adjust to taste)
- 1 teaspoon vanilla extract
- 3/4 cup old-fashioned oats
- 1 to 3 tablespoons chia seeds
Optional Mix-Ins:
- Mini chocolate chips
- Chopped nuts (almonds, pecans, walnuts)
- Dried fruits (raisins, cranberries)
- Pumpkin seeds
- Shredded coconut
- Ground flaxseeds
- Cinnamon
Instructions
- Combine Wet Ingredients: In a microwave-safe bowl, mix the peanut butter, honey, and vanilla extract. Microwave for about 20 seconds to soften, making it easier to stir.
- Add Dry Ingredients: To the warmed mixture, add the oats, chia seeds, and any optional mix-ins you prefer. Stir until everything is well combined. If the mixture feels too wet, add a bit more oats; if too dry, add a touch more honey or peanut butter.
- Form Cookies: Using your hands or a spoon, scoop out portions of the mixture and roll them into balls. Place them on a baking sheet lined with parchment paper, then gently press each ball to flatten into a cookie shape.
- Set the Cookies: Place the baking sheet in the refrigerator or freezer until the cookies are firm, which should take about an hour.
- Enjoy: Once set, the cookies are ready to eat. Store any leftovers in an airtight container in the refrigerator for up to two weeks.
Notes
- Nut Butter Alternatives: Feel free to substitute peanut butter with almond butter, cashew butter, or sunflower seed butter if you have dietary preferences or allergies.
- Sweetness Level: Adjust the amount of honey to your liking. Taste the mixture before forming the cookies and add more honey if you prefer a sweeter cookie.
- Storage: These cookies can also be frozen for longer storage. Simply place them in a freezer-safe container, separating layers with parchment paper, and freeze for up to three months.