Muesli Breakfast Cookies

Prep Time 5 min Cook Time 10 min Serves 24     adjust servings

A healthy and easy breakfast cookie recipe!


  • 2 cups Bob's Red Mill Gluten Free Muesli
  • 2 mashed bananas (about medium sized)
  • 3/4 cup nut butter of choice (sunflower butter can also be used)
  • 1 tsp cinnamon


  1. Preheat oven to 350.
  2. In a large bowl , mix the mashed banana and nut butter.
  3. Then add the cinnamon and muesli.
  4. Mix well.
  5. Using a cookie scoop , drop cookies onto a lined baking sheet.
  6. The batter will be sticky. Use your palm to press each cookie down slightly.
  7. Bake for 10-12 minutes.
  8. Let cook completely before removing from the baking sheet and storing in an airtight container.


Recipe Notes

These should last at least 2 weeks in the fridge. They can also be frozen up to 6 months. Enjoy!

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