Do you struggle to eat breakfast in the morning? If the answer’s yes, is it because you don’t have time, or is it just that you don’t feel like eating? If it’s the first, this Crunchy Breakfast Muesli Cookies recipe is for you because you can make them at the start of the week, pop them in clip lock bags and have them as a grab and go breakfast. If however, you struggle to eat breakfast because you just don’t feel like it, I recommend you read this post about how to feel like eating breakfast in the morning. Eating breakfast is important to kickstart your metabolism and fuel your body with both energy and a large portion of your daily nutritional requirements. Alternatively, if you’re like me and are able to eat at any time of the day, then you will just LOVE this recipe and want to eat these cookies ALL DAY LONG.
Sweet or savoury muesli cookies?
If you like a sweeter breakfast biscuit, keep in the rice malt syrup. If you prefer a more savoury biscuit for breakfast substitute the rice malt syrup with a 100% nut butter – almond butter, hazelnut butter or peanut butter all work well. Personally I prefer these with nut butter for breakfast, but if I am making them as a snack (snack size = 1 biscuit, breakfast size = 2 biscuits) I will use the rice malt syrup. Using a nut butter doesn’t leave it without any sweetness as the dates and coconuts are also naturally sweet.
Crunchy Breakfast Muesli Cookies Recipe
- 1¼ C rolled oats
- 1 C coconut flakes
- ½ C sunflower seeds
- 2 T chia seeds
- 1 T olive oil
- 1 flax egg (1 T flax meal + 3 T water)
- ¼ C coconut oil
- 1 tsp vanilla
- 2 T rice malt syrup or if you prefer a less sweet biscuit, switch it for 2T of any nut butter
- ½ C coconut butter
- 10 dates, diced
- Preheat oven to 160°C (fan forced).
- Make up flax egg and set aside.
- Toss the rolled oats, coconut flakes, sunflower seeds, chia seeds, and olive oil together in a bowl to lightly coat.
- Gently toast in the oven for 5 minutes; remove and allow to cool
- Beat the flax egg, coconut oil, vanilla, rice malt, and coconut butter until creamy.
- Mix in toasted ingredients and the dates.
- Rest your mixture for ten minutes
- Scoop and slightly flatten your mixture onto a prepared baking tray, leaving a little room for spread.
- Bake in the oven for 15-20 minutes, until golden brown around the edges.
- Allow to cool on the tray before removing and enjoying!
Think you’ll eat more than a serve at a time?
The clip lock bag idea that I suggested earlier is a great way to visually divide your portions. You can add the days of the week to the front of each of the bags so you know your portion for the day. This also helps prevent grazing on them throughout the day…or eating them all as soon as they come out of the oven! Here are some other tips for gaining control of your portion sizes.
Want more healthy breakfast ideas?
If these crunchy muesli cookies aren’t for you, check out my healthy breakfasts here, there are so many to choose from!
Don’t forget to pin this recipe or share it to your Facebook wall so you don’t lose it! xx
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[…] rage at the moment. We have coconut oil, coconut sugar, coconut water, coconut milk, coconut cream, coconut flakes, coconut flour and coconut butter that have all taken centre stage in the last few years of health […]