These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.
No-Bake Breakfast Cookies
These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. This makes about 12 good-sized cookies.
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Servings: 12
Calories: 107kcal
Ingredients
- 1 ½ cups old-fashioned rolled oats
- ⅓ cup natural almond or peanut butter
- ½ cup unsweetened applesauce
- 1 tablespoon nondairy milk or water
- ¼ teaspoon vanilla-flavored liquid stevia
- 1 tsp. ground cinnamon
- 1 tablespoon teff
- 1 tablespoon hulled hemp seeds
- 1 tablespoon chia seeds
- ½ cup dried tart cherries
Instructions
- In a food processor, pulse the oats until broken into small pieces. Pour the oats into a large bowl and add the teff, hemp seeds, chia seeds, and cherries.
- Add the nut butter, applesauce, coconut milk or water, stevia, and cinnamon to the processor bowl. Process until very smooth.
- Scrape the mixture into the bowl with the oats. Stir until the mixture is thoroughly combined.
- Divide the oat mixture between 12 muffin cups and using damp fingers, press the mixture down to create a flat surface.
- Refrigerate the cookies until firm. Store in an air-tight container in the refrigerator for up to 1 week.
Nutrition
Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 2mg | Potassium: 122mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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Variations
- For a chocolate cookie, omit the cinnamon and add 1 tablespoon cacao or cocoa powder and 1 tablespoon cacao nibs.
- Try using one ripe banana instead of the applesauce.
- Use your favorite dried fruit in place of the cherries.
- If you prefer, use maple syrup in place of the vanilla-flavored stevia. Start with 1 tablespoon maple syrup plus ¼ teaspoon vanilla extract.
- If you don’t have or don’t want to use teff, use additional hemp or chia seeds.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
- Here are more vegan breakfast recipes.
- Try some of our other no-bake and raw sweets.
Julia Roberts says
Wow, it looks delicious. Planning to prepare it one day. And thanks for sharing.