Muesli, shredded coconut, bananas, peanut butter, honey and dark chocolate chips combine in these Banana Muesli Breakfast Cookies to create a soft, chewy cookie that’s a perfect way to start the day or serve as an afternoon pick-me-up. Loved by both adults and kids, these cookies are simple, wholesome, and delicious.
Banana Muesli Breakfast Cookies
My children adore breakfast and snacks, and they often want to eat as soon as they wake up. I’m the same — I’m not a happy person without a quick bite in the morning. Finding new, exciting breakfast options for kids can be a challenge, so I like to rotate in easy, nutritious treats. These Banana Muesli Breakfast Cookies are a welcome addition to our morning routine.
I like adding dark chocolate chips to the cookies, but if you prefer to skip chocolate at breakfast you can omit them. These cookies also make a satisfying, healthier alternative for mid-afternoon cravings. With mashed bananas and honey for natural sweetness, shredded coconut for texture, and peanut butter to bind everything together, they’re a hit in my house. If someone in your household has a nut allergy, swap peanut butter for sunflower seed butter or another nut-free spread.
These cookies strike a nice balance between soft, chewy, and sweet. They’re quick to prepare and require only two mixing bowls and a baking sheet. I often make a double batch and freeze half for busy mornings when I need a convenient, filling option on the go.
Although they’re called Banana Muesli Breakfast Cookies, don’t hesitate to serve them as an afternoon snack or a lighter dessert. They’re a more nutritious choice than many traditional cookies and travel well for packed lunches or outings.
The key ingredient in these cookies is a hearty muesli blend. Muesli is a European-style cereal made from whole grains, nuts, seeds and dried fruit. It can be enjoyed cold with milk, cooked as a hot cereal, or combined with yogurt and fruit and left to soak overnight for a creamy, flavorful breakfast. The muesli used here includes rolled oats, wheat, rye, triticale, barley flakes, almond slivers, date crumbles, raisins, sunflower seeds and walnuts. That mix gives the cookies great texture and nutritional value.
I appreciate muesli for its whole-grain base and fiber, which help you feel full longer. In a busy household, a filling breakfast that keeps everyone satisfied until lunch is a real advantage.
Below is the recipe card with ingredient amounts, instructions, notes and nutrition information for reference.
Banana Muesli Breakfast Cookies
Ingredients
- 2 cups Muesli (such as Bob’s Red Mill Old Country Style)
- 1/2 cup shredded coconut, unsweetened
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 bananas, ripe or slightly overripe, mashed (about 1 cup)
- 1/2 cup peanut butter (or sunflower seed butter / almond butter)
- 2 Tablespoons honey
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonslip baking mat.
- In a large bowl whisk together the muesli, shredded coconut, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a separate bowl combine the mashed bananas, peanut butter, honey and vanilla. Stir in the dark chocolate chips if using.
- Fold the banana mixture into the dry ingredients until just combined.
- Use a cookie scoop or spoon to portion the dough onto the prepared baking sheet.
- Bake for 15–17 minutes, until the edges are lightly browned. Let the cookies cool completely on the baking sheet before removing.
- Store cooled cookies in an airtight container.
Notes
- These cookies freeze well. Place them in a single layer in a container, then layer with plastic wrap or wax paper. Repeat and finish with a layer of paper or wrap on top.
- Swap nut butters as needed for allergies or flavor variations.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Thanks to Bob’s Red Mill for providing inspiration for this post. All opinions are my own. I appreciate the brands that support the creation of new, delicious recipes.
