Muesli, shredded coconut, bananas, peanut butter, honey and dark chocolate chips are combined in these Banana Muesli Breakfast Cookies to create a soft, chewy cookie that is the perfect start to your day or afternoon pick-me-up. Banana Muesli Breakfast Cookies are a hit with adults and kids! 

Banana Muesli Breakfast Cookies

My children love two things: breakfast and snacking. The minute they wake up in the morning they want to eat breakfast. I think they get that from me because if I don’t eat the minute I wake up I am not a happy camper. The problem with kids sometimes is trying to find new and exciting things to feed them for breakfast. I like to mix things up and these Banana Muesli Breakfast Cookies are a nice treat to add to the breakfast rotation.

For these cookies I added dark chocolate chips but if you aren’t a fan of chocolate for breakfast then you can leave them out. But lets be honest, who doesn’t love a little chocolate for breakfast every once in a while? 😉 These also make a healthy, filling snack when the kids are craving something mid-afternoon. Banana Muesli Breakfast Cookies are definitely a new favorite in my house.

These Banana Muesli Breakfast Cookies are the perfect balance of soft, chewy and sweet. The mashed bananas and honey naturally sweeten the cookies, the shredded coconut adds a wonderful texture and flavor and the peanut butter helps hold everything together. If you have an allergy in the household you can use a different nut butter or sun butter in its place. These cookies are so quick to make and just involve two mixing bowls and a baking sheet. I love making a double batch and freezing half of them for those busy days.

These cookies might be called Banana Muesli Breakfast Cookies but don’t let that fool you! They are perfect for snacking or dessert. I like to have these on hand because they are a healthier option to the normal chocolate cookies my kids would be asking for.

The main ingredient in these Banana Muesli Breakfast Cookies is Bob’s Red Mill Old Country Style Muesli .  If you aren’t familiar with muesli let me tell you a little bit about it!

Old Country Style Muelsi is a traditional European-inspired cereal made from a blend of whole grains, nuts, seeds and dried fruit. It is terrific topped with milk as cold cereal; cooked on the stovetop or heated in the microwave as a hearty hot cereal; or eaten the traditional Swiss way {I had it in Switzerland and it was wonderful}, mixed with yogurt and grated apple and left in the refrigerator to soak overnight. There are endless ways to use muesli!

This muesli is a blend of whole grain rolled oats, wheat, rye, and triticale, as well as barley flakes, almond slivers, date crumbles, raisins, sunflower seeds and walnuts. The end result is a highly nutritious and sustaining whole grain cereal that’s addictively tasty. It makes it the perfect blend to add to cookies of all types!

I love Bob’s Red Mill Muesli because of the wholesome ingredients including the whole grains which offers that valuable fiber we all need.  And by starting off your day with a hearty serving of whole grains, you’ll get the best start possible by staying full all morning! With two hungry toddlers the words “staying full all morning” are music to my ears.

Continue to Content

Banana Muesli Breakfast Cookies

Yield: 36 cookies

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Muesli, shredded coconut, bananas, peanut butter, honey and dark chocolate chips are combined to create a soft, chewy cookie that is the perfect start to your day or afternoon pick-me-up. Banana Muesli Breakfast Cookies are a hit with adults and kids!

Print

Ingredients

• 2 cups Bob's Red Mill Muesli
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large bananas (ripe or slightly overripe), mashed (about 1 cup)
• 1/2 cup peanut butter {you can also use sun butter or almond butter}
• 2 Tablespoons honey
• 1 teaspoon vanilla
• 1/2 cup dark chocolate chips {optional}

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with nonslip mats or parchment paper and set aside.
2. In a large bowl combine the muesli, coconut flakes, cinnamon, nutmeg, baking powder, baking soda, and salt and whisk until combined.
3. In another large mixing bowl combine the mashed banana, peanut butter, honey, vanilla and dark chocolate chips {optional}. Slowly mix the banana mixture into the muesli mixture until just combined.
4. Using a cookie dough scoop scoop dough onto your baking sheet. Bake the cookies for 15-17 minutes until the edges are slightly brown.
5. Allow cookies to cool completely on baking sheet before removing them. Store in an airtight container.

Notes

These cookies can be frozen by placing them in a single layer in a tupperware container. Line the bottom of the tupperware with plastic wrap or wax paper and then repeat each layer of cookies, ending with the paper/wrap on the top.