Muesli Breakfast Cookies

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Muesli Breakfast Cookies - get the recipe at

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.

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Chewy Muesli Breakfast Cookies are loaded with all kinds of deliciousness! - get the recipe at
Blueberry Muesli Bites are chewy, crunchy, buttery bites filled with whole grain oats, blueberries, sunflower seeds, pumpkin seeds, raisins, almonds, and cranberries. There is so much flavor in each one that I simply can not resist them when they’re in the house.
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Muesli Breakfast Cookies

1 from 1 vote
Servings: 24 -26 cookies


  • 1/2 cup coconut oil melted
  • 1/2 cup light brown sugar
  • 1 egg
  • 11- ounces  Nature Valley™ Toasted Oats Muesli Original about 2 ½ 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sarah says

    Err, I must be missing something. I didn’t think that these would work given the lack of any flour to bind the cookies, but I decided to give them the benefit of the doubt.

    As I suspected would happen, the “cookies” crumbled to granola when I tried to remove them from the cookie sheet. I followed the recipe (even using Nature Valley toasted muesli) and cooled them completely to give them the best chance to set up, but I still ended up with a crumbled mess.

    I know that it’s pretty typical to explain what changes could be made to a recipe at the end of a review, but I simply wouldn’t make this recipe again. If I were to attempt flourless muesli cookies again, I’d find and adapt a macaroon recipe.1 star