No-Bake Breakfast Cookies Recipe

no-bake breakfast cookies

Crafting these cookies felt like uncovering a secret passage in the labyrinth of quick and healthy eating. With a mix of oats, nuts, seeds, and a touch of sweetness, each cookie is a testament to the idea that breakfast on the go doesn’t have to be a compromise on taste or health. This recipe came to life in my kitchen on a bustling morning, much like yours, where the first rays of sunshine were battling the lingering embrace of sleep, and the need for something quick, filling, and nutritious was paramount.

I found joy in the simplicity of creating something so delightful yet so uncomplicated. These cookies are a canvas for creativity, a base recipe that welcomes your favorite add-ins or swaps, making each batch uniquely yours. They promise to deliver not just a burst of energy but also a moment of joy, a small celebration of flavors that makes you pause and savor the morning.

Recipe Ingredients

  • 1 cup of oats: The foundation of our cookies, offering a satisfyingly hearty texture that fills you up and fuels your day.
  • 2/3 cup of creamy peanut butter: This is the magic binder, enveloping every ingredient in a velvety embrace, ensuring each bite is as fulfilling as it is delicious.
  • A generous drizzle of 1 1/2 tablespoons of honey: For those mornings when you need a bit more sweetness to start your day. Feel free to adjust to your heart’s desire.
  • 2 tablespoons of shredded coconut: These flakes are like whispers of a tropical getaway, infusing each cookie with a subtle, exotic flavor.
  • 1/4 cup of chopped walnuts: These not only add a wonderful crunch but are little nuggets of nutritional gold.
  • 1 tablespoon of sunflower seeds: Sprinkled in for their delightful crunch and nuttiness, elevating the texture and taste.
  • 2 tablespoons of chopped chocolate: For that decadent touch, because who doesn’t want a hint of chocolate to make the morning brighter?
  • A touch of 1/2 teaspoon of coconut oil: The secret to a perfectly smooth texture, binding all the flavors in a harmonious blend.
no-bake breakfast cookies

How to Make This No-Bake Breakfast Cookies Recipe

Assemble Your Ingredients

Gather all the goodies on your kitchen counter – oats, peanut butter, honey, shredded coconut, walnuts, sunflower seeds, chocolate, and the trusty coconut oil. Having everything at arm’s reach makes the magic happen smoothly.

Mix the Dry Ingredients

In a mixing bowl, combine the oats, shredded coconut, chopped walnuts, sunflower seeds, and the delightful chunks of chocolate. Let the anticipation build as you witness the symphony of textures coming together.

Warm Up the Peanut Butter

Pop the peanut butter into a microwave-safe bowl and give it a gentle heat until it becomes more pliable. This step ensures that the peanut butter smoothly integrates into our breakfast cookie orchestra.

Blend and Bind

Pour the warmed peanut butter over the dry ingredients. Now, drizzle in the honey, adding that touch of sweetness. Channel your inner maestro and start blending until everything plays harmoniously, creating a cohesive mixture.

Add the Finishing Touch

Introduce the coconut oil to the mix, giving it that extra silkiness and shine. Continue stirring until you’ve achieved a cookie dough consistency that’s ready for action.

Shape and Set

With clean hands, take portions of the dough and shape them into delightful cookie rounds. Place them on a parchment-lined tray, giving each one the spotlight it deserves.

Chill and Solidify

Slide your tray into the fridge, allowing the cookies to cool and solidify. This is the perfect time to tidy up your kitchen or revel in the anticipation of the breakfast joy that awaits.

Serving Instructions

  • Arrange the cookies on a charming serving platter, letting their individual personalities shine.
  • Consider pairing them with a dollop of Greek yogurt or a splash of almond milk for an extra touch of indulgence.
  • For a visual treat, sprinkle some extra shredded coconut or a drizzle of honey on top.

Storage and Freezing Instructions


  • Store your no-bake breakfast cookies in an airtight container to preserve their freshness and prevent any unwanted odors from infiltrating.
  • Kept in the refrigerator, these cookies can dance through your mornings for up to a week, maintaining their flavor and texture.


  • Yes, you can freeze these little delights for future cravings! Place them on a tray in a single layer, ensuring they don’t stick together.
  • Once they’re firm, transfer the cookies into a freezer-friendly bag or container, separating each layer with parchment paper.
  • Frozen, they’ll retain their charm for up to three months. When ready to indulge, simply let them thaw in the refrigerator or at room temperature for a few hours.
no-bake breakfast cookies

Related Breakfast:


Can I substitute peanut butter with another nut butter?

Feel free to swap peanut butter with almond, cashew, or any nut butter of your choice for a personalized twist to your no-bake breakfast cookies.

Can I use instant oats instead of rolled oats?

While rolled oats provide a heartier texture, instant oats work too! Adjust the quantity slightly and expect a slightly different texture.

How do I store these cookies, and how long do they last?

Store your cookies in an airtight container in the fridge for up to a week.

Can I make these cookies without honey for a lower-sugar option?

You can substitute honey with maple syrup or agave nectar for a lower-sugar alternative without compromising the delightful sweetness.

What can I add if I’m not a fan of chocolate in my breakfast cookies?

Skip the chocolate and add dried fruits like raisins or cranberries for a fruity burst.

No-Bake Breakfast Cookies

No-Bake Breakfast Cookies

Our No-Bake Breakfast Cookies, these little marvels are not just a treat for your taste buds but also a time-saver for those busy mornings when the kitchen chaos needs a break.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 2
Calories 200 kcal


  • 1 cup oats
  • cup peanut butter
  • tbsp honey
  • 2 tbsp shredded coconut
  • ¼ chopped walnuts
  • 1 tbsp sunflower seeds
  • 2 tbsp chopped chocolate
  • ½ tbsp coconut oil


  • Round up your culinary ensemble: 1 cup of oats, 2/3 cup peanut butter, 1 1/2 tablespoons honey (or more if you're feeling sweet), 2 tablespoons shredded coconut, 1/4 cup chopped walnuts, 1 tablespoon sunflower seeds, 2 tablespoons chopped chocolate, and a touch of 1/2 teaspoon coconut oil.
  • In a bowl, create a harmonious blend of oats, shredded coconut, chopped walnuts, sunflower seeds, and chocolate chunks. Let the ingredients mingle and set the stage for the star-studded cookie dough.
  • Microwave the peanut butter until it's in its most melodious state. A few seconds will do – we're looking for warmth, not a standing ovation.
  • Pour the warmed peanut butter over the dry ensemble. Add the honey for a sweet crescendo. Blend it all together until you achieve a cookie dough symphony that's ready to take a bow.
  • Introduce the coconut oil to add a touch of smoothness and elegance to your dough. Stir until your mixture is the epitome of perfection.
  • With clean hands, sculpt portions of the dough into your desired cookie shapes. Place them on a tray, setting the stage for their grand performance.
  • Allow your soon-to-be breakfast stars to chill in the refrigerator for 15-20 minutes. This is their backstage preparation, getting ready for the breakfast spotlight.
Keyword Healthy Breakfast Recipes, No-Bake Breakfast Cookies, Nut Butter Cookie Recipe, Quick and Easy Morning Treats
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.