Crunchy Granola Breakfast Cookies

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Granola Breakfast Cookies

These crispy cookies are chock-full of healthy ingredients. A drizzle of white chocolate might help you fool your kids into thinking they’re not.

I’ve been working on stocking my freezer for the school year lately. For lunches, I’ve made Pizza Sauce, Pizza Rolls, and Pizza Balls from Weelicious Lunches; some easy baked chicken nuggets; PBJ Smoothies frozen in silicone pop molds; and a couple muffin recipes that will work for breakfast, lunch, or snacks. For breakfasts, I’ve also thrown in a few waffles and extra pancakes as well as both baked and unbaked muffins!

I listed these cookies on a post I did two years ago at ParentLife: 25 Make-Ahead Breakfasts for Back-to-School. But I had never actually tried them. So today, tucked inside due to the pouring rain, I decided it was time.

The original recipe calls for mashed banana instead of eggs. I didn’t have any that were ripe enough, so I just used eggs as a binder. I added some coconut sugar for a little sweetness. I’ll admit that these still are not very sweet. I like the almost bitter taste from the allspice mixed with the sweet bite of dried fruit. But I drizzled a little white chocolate over most of them to help my kids enjoy them. They are used to pretty sweet baked goods (and yes, often prepackaged granola bars), but if yours will eat straight oatmeal or don’t have much sugar, you can leave off the topping.

I am super happy with how these turned out, and I will be enjoying them for breakfast along with my kids on these busy back-to-school mornings.

Note: These are gluten-free as written. Use gluten-free oats if necessary. For a nut free cookie, simply substitute some type of flour for almond meal.

Crunchy Granola Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: about 18 2-inch cookies

Crunchy Granola Breakfast Cookies

These crunchy, granola-bar like cookies are simple to make and easily customizable. Add finely chopped nuts, mini chocolate chips, or whatever else suits your fancy. You can substitute 3 mashed bananas for the eggs or applesauce for the oil if desired.

Source: Blueberry Girl


  • 1 1/2 c. old-fashioned rolled oats
  • 1 c. unsweetened coconut flakes
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 to 1/2 c. coconut sugar or brown sugar
  • 1/4 c. almond meal or flour
  • 1 c. dried fruit of choice, chopped if needed (I used dried blueberries and raisins)
  • 2 eggs
  • 1/4 c. grapeseed or melted coconut oil
  • 1 tsp. vanilla
  • 1 oz. chocolate of choice (white, dark, milk, whatever) (optional)


Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.

In a bowl, whisk together oats, coconut, salt, cinnamon, allspice, sugar, and almond meal until combined. Add dried fruit and stir, making sure fruit does not clump together.

In a small bowl, mix together eggs, oil, and vanilla. Add to dry ingredients and stir until moistened throughout.

Here is the method I used to bake these. You can also use a cookie scoop and press down until firmly packed, or roll balls with your hands.

Using a round-ish cookie cutter, scoop about 1 1/2 Tablespoons of dough onto your pan. Press down until the dough is packed together, then lift the cookie cutter off.

Bake for 18-20 minutes, until edges are browned. Cool on racks.

If desired, melt chocolate in microwave for about 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Drizzle over cookies or spread the tops with the melted chocolate. Let cool and harden before serving.

What’s your favorite breakfast recipe to freeze?

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