A Delicious Breakfast Cookie Recipe With Muesli

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Gluten-free Muesli Breakfast Cookies

A healthy breakfast cookie like this is a fantastic way to start your day. It would also make the perfect pack-along snack for kids to enjoy mid morning while in school. Make sure you look for certified gluten-free muesli, like the one made by Bob’s Red Mill.

Recipe card & instructions updated 3/28/22.

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I am not a morning person. I have never been a morning person. In fact, I have painful memories from my childhood, where I was forced to sit with my family each morning and have breakfast. My father–definitely an early bird–would chirp questions at me in rapid fire; How did you sleep? Did you do your homework? What do you think about x, y, or z? Why are you  S O  G R U M P Y? 

In my mind, those breakfasts were a kind of a prolonged torture. Not only was I not hungry first thing in the morning, but I definitely didn’t want to talk. To anyone. About anything.

Not much has changed in the years since. Motherhood brought a clustercuss of early morning responsibilities, but marriage brought my one saving grace–a cup of hot coffee, gently placed bedside to rouse me from sleep and into my day. My love is the early bird in the family. And to save himself from certain death, let’s just say he’s learned how to “manage” my morning temperament (namely avoiding eye contact and all conversation) until I’m at least one mug of coffee in.

The Breakfast Cookie as an Easy Treat

Another thing that saves me is planning for breakfasts (and lunch) in advance, especially on busy school mornings. The last thing I want to do on Monday morning is open an empty pantry (or fridge) and have three hungry kids to feed.

So when Bob’s Red Mill sent me a package of their new gluten-free muesli, I knew exactly what to do with it–make breakfast cookies! They are really more like small granola bars, but calling them breakfast cookies (and adding a few chocolate chips) make them so much more appealing to the kids (and me too, I must say). Sweetened only with banana and a touch of honey, and packed full of oats, seeds, cranberries, apples, rice bran, almonds, coconut and pumpkin seeds, they are loaded with flavor and fiber.

Gluten-free Muesli Breakfast Cookies
Gluten-free Muesli Breakfast Cookies

With these healthy, gluten-free muesli cookies on hand, my next few mornings should go pretty smoothly–provided the Mr. brings me my cuppa.

If you loved this breakfast cookie, check out some of my other recipes:

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten-free Muesli Breakfast Cookies

Alison Needham
These healthy breakfast cookies are a fantastic way to start your day. They would also make the perfect pack-along snack for kids to enjoy mid morning while in school. Make sure you look for certified gluten-free muesli, like the one made by Bob’s Red Mill.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Servings 24 cookies
Calories 82 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
  • Whisk bananas, almond butter and honey in a large mixing bowl until smooth. Stir in the muesli, chocolate chips, vanilla extract and sea salt until evenly combined.
  • Using a scoop that holds approximately 2 tablespoons or batter, scoop the mixture onto the prepared baking sheet, leaving about 2-3 inches between each cookie.
  • Bake for 10 minutes, remove from oven and flatten gently with a spatula. Return to the oven and bake for an additional 10 minutes, or until edges are golden brown. Remove from oven and allow to rest on the baking sheet for 5 minutes, then cool completely on a rack.

Nutrition

Calories: 82kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 70mgPotassium: 96mgFiber: 1gSugar: 9gVitamin A: 58IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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15 Comments

  1. Hi Alison,
    i just love your recipe, So healthy and so delicious!
    Thanks for sharing.

  2. Girlfriend, I am laughing hysterically right now! Hahaha!!! We must have been separated at birth or something. I, too, am NOT a morning person. My hubs even has an expression for our shared “redheaded temperament issues”. He calls it, “Taming the savage beast.” LOLs! (One day our hubbies shall meet. Oh, the tales they will share!) Such a fabulous recipe you have developed for Bob’s Red Mill, Ali. These days Breakfast Cookies are definitely a thang. xo

  3. I cannot stop laughing and want to share this post with my husband! We have only been married 10 months and he has not yet learned the survival techniques your husband employs. I am usually up first and try to be as quiet as possible when getting ready for work. I am way too grumpy in the morning to engage in any conversation with him. Better to let him keep sleeping.

    Beautiful breakfast cookies. I wonder if I can get the hubs to eat something this healthy for breakfast if I tell him it’s a cookie 🙂

    1. Your hubby will learn quickly. And yes…calling healthy things by non-healthy names makes them so much more appetizing. 😉

  4. These just look so good. And light on the system which is something I like. I say that I will have to try these. Would be a great snack to just bring along on long drives 🙂
    ~Bella fr/ sweetnsavorylife.com

  5. hey alison.. I found these cookies need to be cooked for waaaay longer or the banana content means they just don’t dry out!

    1. Hi Madeleine! When the cookies come out of the oven they are still fairly moist, due to the bananas. As they cool they firm up, but are still slightly tacky-much like a soft granola bar. Sounds like you discovered the secret to a dryer texture…but they will need to be watched closely to make sure they don’t burn. 🙂

  6. I’ve been looking for a recipe like this but I ‘m not a big banana lover. Is there a substitution suggestion? Thanks.

    1. I have made these today and as I can’t eat cooked banana I substituted it for 2 tbsp of Apple sauce and I used peanut butter as that was all we had. I can confirm they are delicious!!! They firm up as they cool.

  7. 5 stars
    I’ve been making these for *years* and they are so so good, I love them. Very satisfying and easy to make.

    1. Hi Jenna – thanks so much for the feedback…I’m so happy you love them as much as we do!

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