They sound like a sugary treat for kids, but breakfast cookies are a healthy choice for everyone. Here's the scoop on the latest breakfast trend, and how to make them yourself.
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I love the idea of breakfast—a cozy bowl of oatmeal, a platter of eggs—but the reality is almost always different: rushing from shower to closet, hustling kids into matching shoes, wrangling homework assignments and lost keys, and feeling lucky to swallow a drop of coffee before it hits room temp.
One solution? In their cookbook Pescan, authors Abbie Cornish and Jacqueline King Schiller offer up a surprisingly healthy, on-the-go, family-friendly idea: breakfast cookies.
Like many healthy breakfasts—think oatmeal and energy bars—breakfast cookies are usually made with whole grains, nuts, fruits and other wholesome ingredients.
The difference? Breakfast cookies are baked into, well, cookies: crunchy, chewy and totally delicious. They’re similar to oatmeal cookies, but far less sweet, bolstered with protein-rich nut butter, sweetened with fruit as well as sugar, seasoned with cozy spices, and dotted with whatever “extras” you fancy, from dried fruits or nuts to chocolate chips.
In a medium bowl, mix the oats, almond butter, banana, sugar and spices (this works best with a fork, which can incorporate all of the different textures together thoroughly). If you find the mixture is not sticking together well, add water one tablespoon at a time until the batter becomes wet enough to hold together.
Line a baking sheet with parchment paper. Heat the oven to 350º.
To form each cookie: Dollop about one tablespoon of batter onto the parchment paper (a cookie scoop works nicely for this). Smooth out with the back of a spoon (or the scoop) to form a round cookie about 1/4-1/2″ thick. Repeat with the remaining batter, leaving space around each cookie for expansion.
Step 3: Bake
Bake for about 15 minutes, or until the cookies are golden on top and browning on the bottom. Using a spatula, transfer the warm cookies to a cooling rack and allow to cool completely.
The cookies should keep, sealed in an airtight container, for five days. Enjoy a breakfast cookie dipped in milk or coffee, served alongside yogurt and fruit, or on its own. A breakfast cookie also makes a delicious after-school snack or late afternoon pick-me-up.
More Healthy On-the-Go Breakfasts
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Overnight Oatmeal
Start this breakfast the night before so you can get some extra sleep in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
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Ultimate Breakfast BurritosI recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up. —Pamela Shank, Parkersburg, West Virginia
Lemon Chia Seed ParfaitsThese bright and tangy parfaits start the day on a healthy note, but they're also sweet enough to double as dessert. —Crystal Schlueter, Babbitt, Minnesota
Hash Brown Quiche CupsQuiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa.
Don’t feel like having eggs? Here’s our list of breakfast ideas without eggs.
Yogurt & Honey Fruit CupsThis tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen
Almond-Chai GranolaWhether you snack on it by the handful or eat it with milk or yogurt, you’ll be happy that you found this granola recipe. —Rachel Preus, Marshall, Michigan
Microwave Egg SandwichIf you're looking for a grab-and-go breakfast for busy days, this high-protein sandwich is low in fat and keeps me full all morning. Plus, it's only about 200 calories! —Brenda Otto, Reedsburg, Wisconsin
Get-Up-and-Go GranolaMy family loves to have this soul-warming granola before hiking, biking or even when camping. It smells delicious while baking up and you can easily make in large batches for special occasions or to send in gift packages to family and friends. —Sabrina Olson, Otsego, Minnesota
Overnight Maple OatmealI tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid mid-morning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania
Rhubarb Compote with Yogurt & AlmondsMy Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
Ham MuffinwichesI concocted this fun recipe when I was looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky
Apple Cinnamon Overnight OatsThis recipe for apple cinnamon overnight oats couldn't be easier to make. Prep takes only five minutes! —Sarah Farmer, Taste of Home Executive Culinary Director
New Mexico Green Chile Breakfast BurritosBack when I lived in the Southwest, we wrapped everything up in a tortilla. Breakfast burritos in every possible combination are very popular in New Mexico. —Angela Spengler, Tampa, Florida
Waffle SandwichBreakfast for lunch or dinner? Why not, when the recipe's this easy! I like to serve it with some crisp, juicy sweet apples. Sometimes I add raisins and nuts to the filling of the waffle sandwich for sweetness and crunch. —Michele McHenry, Bellingham, Washington
Cranberry-Walnut OatmealMy family loves cranberries but we can get them fresh only during the holiday season. This recipe lets us enjoy the tartness of cranberry with the comfort of oatmeal all year long. —Teena Petrus, Johnstown, Pennsylvania
Rise and Shine ParfaitStart your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois
Italian Sausage Breakfast WrapsMy husband leaves for work at 4 a.m., and I want him to have a healthy breakfast to start the day. I usually make half a dozen of these on Sunday and keep them in the fridge so he can grab one and go. —Dauna Harwood, Union, Michigan
Pigs in a PoolMy kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Blueberry Cantaloupe SaladThe simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
Maple Apple Baked OatmealI've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.—Megan Brooks, Saint Lazare, Quebec.
Feta Scrambled Egg WrapsMy daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York
English Muffin Egg SandwichesYou can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.—Amy Lloyd, Madison, Wisconsin.
Sausage and Egg PizzaI love breakfast pizza, but not all the fat and calories that go along with it. My lighter version gives you a big energy boost whether you eat it at brunch, dinner or somewhere in between. —Vicki Meyers, Castalia, Ohio
Sausage-Egg BurritosMy husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying. —Wendy G. Ball, Battle Creek, Michigan.
Southwest Breakfast WrapsI always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. —Nicole Hackley, Culbertson, Montana
Garlic-Herb Mini QuichesLooking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
Slow-Cooker Honey GranolaIt's so simple to put this granola together, and it really helps with breakfast on busy mornings. Change up the fruits to fit your preferences or the seasons. —Arisa Cupp, Warren, Oregon
Fruit-Filled French Toast WrapsHere’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota
A former in-house editor at Taste of Home, Kelsey now writes, cooks and travels from her home base of Chicago. After going gluten-free over a decade ago, Kelsey turned to home cooking and baking as a way to recreate her favorite foods. Her specialties include gluten-free sourdough bread, pizza and pastry. When not wrangling her toddler, she enjoys reading, watching old movies and writing. Her debut novel, Girl in the Rearview Mirror, was published by William Morrow in 2019, and her second is forthcoming.
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Updated: Sep. 18, 2019
