Muesli “Breakfast” Cookies are chewy, sweet, coconut filled treats that are most definitely not just for breakfast. I recommend reaching for one of these cookies any time you are looking for a sweet and salty treat.
Filled with whole grain oats, sunflower seeds, dried cranberries, raisins, toasted coconut, almond pieces, and pumpkin seeds; there is a whole lot of awesome flavor happening in each cookie.
I’ve partnered with Nature Valley to share these Muesli Breakfast Cookies with you today. The cookies are made with Nature Valley™Toasted Oats Muesli and these great flavors all come from one ready-to-use package. This muesli has become one of my go-to breakfast and snack foods.
- 1/2 cup coconut oil melted
- 1/2 cup light brown sugar
- 1 egg
- 11- ounces Nature Valley™ Toasted Oats Muesli Original about 2 1/2 cups worth
- 1 cup sweetened coconut
- Preheat the oven to 325°F. Stir together the oil, sugar, and egg until smooth. Add the muesli and coconut. Stir to combine. Scoop 2 tablespoon portions onto a parchment lined baking sheet. Bake for 12 minutes and then let cool 3-5 minutes, before removing to a wire rack or plate. Store in an airtight container. Enjoy!
Butter can be substituted for the coconut oil in this recipe. The parchment paper is not required, however, it is my personal preference for these cookies.
Disclosure: I’ve partnered with Nature Valley to share this recipe with you. Thank you for supporting the brands that help make this site possible. As always, all thoughts and opinions are my own.