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.
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 🙂
I just made a bunch of these for my students. They LOVED them. Thanks for the recipe!
Any substitutes for rice kris pies? I don’t have any and don’t want to buy a whole box! Just extra oatmeal?
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!
I used crushed up gram crackers and they turned out amazing!
That is so great to hear! And what a delicious idea 🙂
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!!!!
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!
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.
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!
Hey Erin! No no time in the fridge! Just about 5-10 minutes to let them cool. Just make sure to pack in the dough tightly when you make the balls to bake them! Enjoy 🙂
Great! Thank you very much! 🙂
Even better with a raspberry jam drizzle over the top instead of chocolate. What a lovely afternoon treat!
Ooo what a fantastic idea! I’ll definitely give that a try the next time I make these!
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 🙂
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?)
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.
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!)
Thank you Sara! 🙂
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!
You are so welcome, and thanks for stopping by and commenting Lauren!