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Crunchy Breakfast Muesli Cookies
Crunchy Breakfast Muesli Cookies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
These crunchy muesli cookies are a wonderful on the go breakfast or you can top them with yogurt and fruit. Makes 12 cookies and on their own 2 is good for a breakfast serving size.
  • 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
  1. Preheat oven to 160°C (fan forced).
  2. Make up flax egg and set aside.
  3. Toss the rolled oats, coconut flakes, sunflower seeds, chia seeds, and olive oil together in a bowl to lightly coat.
  4. Gently toast in the oven for 5 minutes; remove and allow to cool
  5. Beat the flax egg, coconut oil, vanilla, rice malt, and coconut butter until creamy.
  6. Mix in toasted ingredients and the dates.
  7. Rest your mixture for ten minutes
  8. Scoop and slightly flatten your mixture onto a prepared baking tray, leaving a little room for spread.
  9. Bake in the oven for 15-20 minutes, until golden brown around the edges.
  10. Allow to cool on the tray before removing and enjoying!
Nutrition Information
Serving size: 6
Recipe by Eat Pray Workout at