These Healthy Oatmeal Breakfast Cookies With Granola are a delicious start for busy mornings!
Picture this, peeps: you roll out of bed, ravenous, and instead of rushing to throw together a bowl of cereal or toast, you grab a cookie. Not just any cookie—a chewy, nutty, perfectly sweet oatmeal breakfast cookie that’s bursting with crunchy granola and almond butter goodness. It’s basically everything you love about granola, but portable and, dare I say, more fun.
Now, I love granola—always have. And baking it into these cookies was, frankly, a genius move. I’m allowed a humble brag, right? Even my hubby, who isn’t exactly a granola enthusiast, can’t stop munching on these cookies! They have the perfect amount of honey sweetness that makes your hand just keep going back into the jar and into your mouth, without you even knowing what you’re doing.
And wow, do these cookies have a crunch! The baked-in granola adds the perfect crispiness, while the oats give some chewiness.
These breakfast cookies are the ultimate morning snack. Whether you’re grabbing one on your way out the door or savoring it with a cup of coffee, they make mornings feel just a little more put together, even if the rest of the day isn’t!
Are These Oatmeal Breakfast Cookies Healthy?
Of course! It’s in the name, isn’t it? These cookies are basically breakfast superstars. They’re made with loads of wholesome ingredients like oats, almond butter, and granola. These cookies provide fiber, healthy fats, and just the right amount of natural sweetness from honey, because a cookie still needs to be a cookie.
To make this recipe vegan, trade the honey for maple syrup. It’s just as sweet and tastes perfect with the oats and granola. Oh, don’t forget, gluten-free friends! Make sure granola is certified gluten-free!
What’s With The Almond Butter?
Almond butter is the literal glue to these cookies. It’s creamy, dreamy and binds the dough together like a champ. Plus, its nutty richness is a delicious bonus that makes these cookies so irresistible. But what I really love is that the almond butter doesn’t steal the flavor spotlight like peanut butter would. It plays nice with the oats and granola, letting their flavors shine!
If almond butter isn’t your jam, cashew butter works perfectly, too.
How To Make Ahead And Store
That’s what’s so great about this cookie dough! You can totally make it ahead! Simply stash it in the fridge for up to 2 days. When you’re ready, bake them fresh for the best texture. Once baked, pop the cookies into an airtight container, and they’ll stay chewy and delicious for up to 5 days on the counter. For stockpiling, freeze them for up to 2 months in a freezer-safe bag or container. Just let them thaw at room temp before chowing down!
Serving Suggestions
You could be basic and just crumble the mixture over a bowl of Greek yogurt or serve it over fruit. I bet you could even mix it with some Cookie Dough Overnight Oats for some extra crunch! You could also crumble the cookies and sprinkle them over Protein Paleo Waffles or Fluffy Gluten-Free Pancakes. Or just make yourself a healthy Green Smoothie and a hard-boiled egg for a proper breakfast.
The granola possibilities are endless, my friends!
Ingredients
- 1/4 cup slivered almonds
- 1/4 cup unsweetened coconut flakes
- 1/2 cup natural almond butter
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon almond extract
- 1/2 cup plus 2 tablespoons quick-cooking oats (not old-fashioned)
- 1/2 cup gluten-free vanilla granola
- 1/4 cup cacao nibs
- Pinch of salt
Instructions
- Preheat your oven to 400°F. Spread the almonds over one small baking sheet and the coconut flakes over another. Bake until golden brown, about 5-8 minutes for the almonds and just 2-3 minutes for the coconut. Keep a close eye on both. They can burn quickly!
- Once toasted, reduce the oven temperature to 325°F and line a large cookie sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the almond butter, honey, applesauce, and almond extract until smooth and creamy.
- Add the quick-cooking oats, granola, cacao nibs, a pinch of salt, and the toasted almonds and coconut. Stir until the ingredients are evenly combined and a sticky, thick dough forms.
- Drop the dough onto the prepared cookie sheet in 10 large mounds. Use a fork to press each cookie to out about 1/3-inch thick. Make sure to press the edges with the fork to help the cookies hold their shape.
- Bake at 325°F for 22-24 minutes, or until the edges are golden and the tops feel set. This longer bake time helps achieve a crispier texture. Let the cookies cool completely on the pan to firm up fully before removing them.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Thank you Taylor for sharing the cookie recipe. I have one question to ask. If I use ghee instead of almond butter will that make any significant change in the taste? you may wonder what is ghee in cooking than almond butter? I prefer to use the high smoke point of ghee for baking. Any suggestions?
Hi Sofia – I have only tried the recipe as stated. Let me know if you try it with ghee, I am curious now 🙂