These no-bake breakfast cookies are a simple, wholesome option for busy mornings or quick snacks. Made in one bowl with naturally sweet ingredients, they’re chewy, satisfying, and easy to grab when you need fuel without the hassle of baking.
Why You’ll Love This Recipe
These breakfast cookies are hearty and filling, thanks to oats, nut butter, and chia seeds. They’re naturally sweetened, gluten-free, and dairy-free, making them a feel-good choice you can enjoy any time of day. The recipe is incredibly flexible, so you can customize the mix-ins to suit your taste or what you already have in your pantry. Best of all, they come together in minutes with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup creamy peanut butter
2 to 4 tablespoons honey, adjusted to taste
1 teaspoon vanilla extract
1 to 3 tablespoons chia seeds
¾ cup old fashioned oats, plus more if needed
Optional mix-ins (choose one or several, up to about ¼ cup total):
mini chocolate chips
chopped almonds
raisins
dried cranberries
pumpkin seeds
protein powder
ground flaxseeds
shredded coconut
cinnamon
Directions
In a medium microwave-safe bowl, add the peanut butter, honey, and vanilla extract. Microwave for about 20 seconds, just until warm and easier to stir. Mix until smooth and combined.
Add the oats and chia seeds to the bowl, along with any optional mix-ins you like. Stir thoroughly until the mixture is evenly combined. If the mixture feels too wet, add a little more oats. If it seems dry or crumbly, add a bit more honey or peanut butter.
Divide the mixture into 8 equal portions and roll each into a ball. Place the balls on a baking sheet lined with parchment paper, then gently press each one down to flatten slightly into a cookie shape.
Place the cookies in the refrigerator or freezer until firm and set. Remove a few minutes before serving and enjoy.
Servings and timing
This recipe makes 8 breakfast cookies.
Preparation time is about 7 to 9 minutes.
Chilling time is approximately 20 to 30 minutes.
Total time from start to finish is about 30 to 40 minutes.
Variations
You can easily change the flavor by using almond butter, cashew butter, or sunflower seed butter instead of peanut butter. For extra spice, add cinnamon or a pinch of cardamom. To boost protein, mix in protein powder or collagen. For a fruitier cookie, use raisins or dried cranberries, or combine nuts and seeds for extra crunch.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. These cookies are best enjoyed cold or at room temperature and do not require reheating.
FAQs
Can I make these cookies without honey?
Yes, you can substitute maple syrup for honey to keep the cookies naturally sweetened.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats.
Do I need to bake these cookies at all?
No, this is a completely no-bake recipe. Chilling is enough to help them set.
Can I use crunchy peanut butter?
Creamy peanut butter works best for holding the cookies together, but crunchy can be used with a little extra honey or oats if needed.
How do I keep the cookies from falling apart?
Make sure the mixture is well combined and not too dry, and allow enough chilling time so they can firm up properly.
Can I add chocolate chips?
Yes, mini chocolate chips work especially well and mix evenly throughout the cookies.
Are these cookies suitable for kids?
Yes, they’re a great kid-friendly breakfast or snack option with simple, wholesome ingredients.
Can I double the recipe?
Absolutely. Simply double all ingredients and shape as usual.
How many cookies should I eat for breakfast?
Most people find one to two cookies satisfying for breakfast, depending on appetite.
Can I eat them straight from the freezer?
Yes, they’re delicious straight from the freezer, though letting them sit for a few minutes makes them easier to bite.
Conclusion
No-bake breakfast cookies are a practical, delicious solution for busy mornings and healthy snacking. With minimal effort and endless customization options, they’re a recipe you’ll come back to again and again. Keep a batch on hand for an easy, nourishing bite whenever hunger strikes.
These no-bake breakfast cookies are a quick, wholesome, and customizable option made with simple ingredients like oats, peanut butter, and chia seeds. Perfect for busy mornings or healthy snacking.
Author:Sophia
Prep Time:9 minutes
Cook Time:0 minutes
Total Time:30 to 40 minutes
Yield:8 cookies
Category:Breakfast
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
3/4 cup creamy peanut butter
2 to 4 tablespoons honey (adjust to taste)
1 teaspoon vanilla extract
1 to 3 tablespoons chia seeds
3/4 cup old fashioned oats, plus more if needed
Optional mix-ins (up to 1/4 cup total): mini chocolate chips, chopped almonds, raisins, dried cranberries, pumpkin seeds, protein powder, ground flaxseeds, shredded coconut, cinnamon
Instructions
In a medium microwave-safe bowl, add peanut butter, honey, and vanilla extract. Microwave for about 20 seconds, just until warm.
Stir the mixture until smooth and combined.
Add oats, chia seeds, and any optional mix-ins. Stir until evenly combined.
If too wet, add more oats; if too dry, add more honey or peanut butter.
Divide into 8 portions and roll into balls.
Place on a parchment-lined baking sheet and flatten slightly into cookie shapes.
Chill in the refrigerator or freezer until firm and set.
Remove a few minutes before serving and enjoy.
Notes
Use almond, cashew, or sunflower butter instead of peanut butter for variation.
Maple syrup can replace honey for a vegan version.
Certified gluten-free oats make the recipe gluten-free.
Chilling time is essential for cookies to firm up and hold together.
Best served cold or at room temperature — no reheating needed.
