Go Back
+ servings
Soft baked breakfast cookies on baking sheet lined with parchment paper.
Print Recipe
4.34 from 3 votes

Soft-Bake Muesli Breakfast Cookies

These breakfast cookies are full of wholesome goodness. They are a healthy, portable breakfast choice.
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Servings: 18 cookies


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 overripe banana
  • 1/2 cup brown sugar
  • 1/2 cup non-fat plain Greek yogurt
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2-1/2 cups one 11 ounce package [url]Nature Valley Toasted Oats Muesli, Original or Blueberry∞https://ooh.li/7f1c5fa[/url]


  • Preheat oven to 350 degrees.
  • In a medium mixing bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
  • In a large mixing bowl, beat the banana till completely smooth. Add brown sugar, yogurt, vegetable oil, egg, and vanilla with a mixer until well combined. Add flour mixture and mix again until well incorporated. Using a wooden spoon, stir in muesli.
  • Drop cookie dough by the spoonful in mounds about 2" apart on parchment paper-lined cookie sheets. Bake for 10 to 11 minutes.
  • Remove from oven and allow to cool on cookies sheets for a minute or two then transfer to wire racks to cool completely.