Oatmeal Breakfast Cookies Recipe + Variations

Oatmeal Breakfast Cookies are a Breakfast cookie we love, they are easy to grab and go in the mornings to eat on the go! Have you ever wanted to try making breakfast cookies? Not everyone is a breakfast lover but, most everyone loves a healthy breakfast cookie to eat.  Make these for breakfast, brunch or snacks. They are perfect for when you are on the run, camping or for even serving at brunch. They pair well with coffee, tea, juice and milk. The oatmeal breakfast cookies recipe is easily adaptable.

Looking for other cookies to make? Try any of our cookie recipes. 

I made two versions one packed with all the dried fruits, seeds and nuts I love. The other version is simpler for the picky eaters, kids. It’s all about finding what works well for you or your family. I’ll share a few ideas for variations. Then you can run with this breakfast cookies recipe. One thing that’s for sure they won’t last long! Yay to cookies for breakfast! 

I wasn’t even sure what I’d call my recipe but, then thought Rise And Shine. Because we are night owls who are trying to be morning people. Do you know how hard that is?? Seriously, I crawl out of bed and head straight to brewing coffee…

Breakfast Cookies

We can’t live on coffee alone! That’s when I decided to call these Rise and Shine Breakfast Cookies. I often bake big batches, cool the breakfast cookies and freeze them in freezer bags. You can take them out the night before, or pop them into the microwave after taking them out of the bag. 

Oatmeal Breakfast Cookies

Ingredients

1. oatmeal
2. sunflower seeds
3. dried apricots
4. dried cranberries
5. pecans 
6. granola
7. semi-sweet chocolate chips (optional)

Baking Ingredients

1. vanilla extract 
2. cinnamon
3. flour
4. baking soda
5. salt 
6. egg
7. (see recipe)

Are they easy to make?? So easy! One bowl for dry ingredients. A second bowl for wet ingredients. Mix, add to a baking sheet, place in the fridge for a bit and bake!

I have to say I’m loving my new Silicone Baking Liners I finally bought myself. If you are just getting into baking they are perfect for protecting your baking sheets too. I use a small cookie scoop or medium size scoop to get my cookies all the same size. I just pre-spray it with a little Pam and flatten the bottom across the bowl as I fill the scoop all the way.

 Oatmeal Granola Breakfast Cookies

Yield: 24

Oatmeal Breakfast Cookies

Print

Oatmeal Breakfast Cookies - A delicious breakfast cookies recipe that is easy to make and adapt. Pairs well with coffee, tea, and other beverages. Warning these will be gone in no time flat! You can bake big batches and freeze them too! See all the ingredient variations you can try!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

• flour 1-1/4cups
• baking soda 1/2 tsp.
• salt 1/4 tsp.
• cinnamon 1/2 tsp.
• 1 large egg + 1 egg yolk
• light brown sugar or golden brown 1 cup (packed)
• vanilla 1 tsp.
• softened - room temperature butter 1/2 cup
• oatmeal Old Fashion Quaker Oatmeal or something similar 1 cup
• dried apricots 1/2 cup
• dried cranberries or cherries 1/2 cup
• mini semi-sweet chocolate chips 3/4 cup
• sunflower seeds seeded (1/2 cup)
• chopped pecans 1/2

Instructions

1. In a medium/large bowl cream the butter, then add eggs and brown sugar and vanilla.
2. In a separate bowl mix the dry ingredients together.
3. Next, slowly combine all the dry into the wet ingredient bowl.
4. Then add the oatmeal and mix well.
5. Next, add all the granola ingredients (dried fruits, seeds, nuts, semi-sweet chocolate chips...) stirring them in one by one.
6. When well-mixed take mixture and scoop with pre-sprayed cookie scoop or spoons onto a lined baking sheet with either a splat or parchment paper. (rounded scoops are the size of a tablespoon or slightly bigger)
7. Take the Cookie Sheet and place it into the fridge for 15-20 minutes prior to baking!
8. Bake at 350 degrees for about 15 minutes. Please read the notes!
9. If freezing your breakfast cookies, make sure to cool the cookies completely before freezing in freezer bags. Allow for additional time to cool completely as needed.

Notes

Other items you will need:

• Pam spray or another non-stick baking spray, if using a cookie scoop
• Parchment Paper or Splats
• Cookie baking sheets/sheet pans
• Mixing bowl Mixing spoon, spatula, and a cookie scoop

Recipe Notes and Helpful Tips:

• Be sure to put into the fridge prior to baking this will help the cookies keep their shape.
• Cooking time may vary due to oven, altitude or size of cookies. 
• I baked mine for 10 minutes then checked at 5 minutes longer. Total time for me was 15 min. or just until bottoms are brown. Let cool before removing from pan to plate them.
• The number of cookies will vary based on the size cookie (cookie scoop you use) you put on your pan to bake.
• Adapted from The Beach House Kitchen

If you need gluten-free, vegan, dairy-free versions try these oatmeal breakfast recipes

Recommended Products

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• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 192Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 26mgSodium 409mgCarbohydrates 22gFiber 2gSugar 14gProtein 3g

Not all nutritional information is 100% accurate when calculated.

Now image a big plate of these cookies at your brunch!

What types of ingredients can you put into breakfast cookies?

Variations for breakfast cookies

• Our other favorite ingredients are dried pineapples and dried cherries
• dried mango
• coconut
• dried strawberries 
• dried blueberries
• walnuts
• almonds

Oatmeal Breakfast Cookies

How do you store cookies?

1. Make sure they are completely cooled.
2. Store your cooled cookies in a cookie jar, plastic freezer bags in the freezer or storage containers.
3. I guarantee they won’t last long!

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