I made some muesli for an article I’m writing about easy breakfast foods. And while, yeah, muesli is a great breakfast option, I just can’t get into it. It’s a texture thing. It took me years to finally be able to eat mushy oatmeal and the fact that muesli is basically a cold version of oatmeal just makes it worse for me. So… there I was faced with the dilemma of having a jar full of muesli that I would potentially never eat when I saw a tweet about breakfast cookies.
For some reason the moment I read Shauna Niequist’s tweet about breakfast cookies, I just had to have them. So, naturally, I bought her newest book (which I finished in only a few days) so I could get the recipe. As I read through the ingredients I realized the majority of the ingredients were already in the muesli, so in theory I could just use it as a substitute. And it worked! And they were oh so delicious.
Muesli Breakfast Cookies
based originally on 101 Cookbook’s Nikki’s Healthy Cookies but featured in Shauna Niequist’s Bread & Wine (a must read for all you food lovers… AND the kindle edition is only $3.79 right now!)
Yields 6 cookies (or more depending on your scoop size)
1 cup muesli (my muesli is adapted from Joy the Baker’s recent recipe, except I just throw everything but the kitchen sink in)
1 ripe banana
1 Tablespoon coconut oil
1/4 teaspoon vanilla
pinch of salt
1/3 teaspoon baking powder
Preheat oven to 350˚.
In a small bowl, mash together the banana, coconut oil, and vanilla. Add muesli, salt, and baking powder. Mix until well combined.
Using a teaspoon or a large ice cream scoop, scoop cookies onto a cookie sheet lined with parchment. Gently press down and shape into a round cookie shape… the cookies don’t grow or change shape so you’ve got to do all the shaping work for them.
Bake for 12-14 minutes or until the edges are golden brown.
Variations: I love adding some nut butter to mine (it gives this creaminess to the cookies). If you want to do the same, go ahead and throw about a Tablespoon of your favorite nut butter in with the banana and coconut oil. Just be sure to add about 1/3 cup more muesli to absorb the added oil and moisture.
Also, the cookies pictured have some honey drizzled on top for added sweetness. I added the honey while they were cooling so by the time they were cooled, the honey had soaked into the cookie.
Final Note: For a crunchier cookie you can use an egg instead of the banana. But… you’ll need to add some kind of sweetener, because you no longer have the banana flavor to carry you. I have a theory that doubling the recipe and doing 1 banana and 1 egg would give you a nice and crunchy cookie with good flavor. That test just hasn’t happened yet.
Enjoy as a snack, for breakfast, or a nice healthier dessert option.