Trail Mix Breakfast Cookies (Great for Make Ahead)

These delicious Trail Mix Breakfast Cookies are a nutritious make-ahead breakfast that you can grab and go when needed. The tender Oatmeal Breakfast Cookies feature a good balance of protein, carbohydrates, and fats from healthful additions, including plant-based yogurt, seeds, peanut butter, flax, oats, and dried fruit. Prep this breakfast cookie recipe ahead, and you’ll set yourself up for good mornings all week long.

This post was created in partnership with siggi’s.

Make Breakfast for the week in just 20 minutes

Never skip breakfast again when you arm yourself with a batch of these make-ahead Trail Mix Breakfast Cookies. They come together easily from a handful of healthful real-food ingredients, take only 20 minutes to prep, and they’re completely customizable. We love to add dried cranberries, pumpkin seeds, and chocolate chips for those always-good trail-mix flavors, but you can use any favorite mix-ins you would like (scroll down to see a list of suggestions). We use siggi’s plant-based yogurt, which provides protein and not a lot of sugar, and is made from a delicious blend of coconut, macadamia, and pea protein. In fact, this is the first non-dairy, plant-based yogurt from siggi’s with more protein than sugar per cup. You could also make these breakfast cookies with dairy or Greek-style yogurt, if you prefer.

Ingredients for Trail Mix Breakfast Cookies

Here are the everyday real-food ingredients to gather when you prep a batch of these cookies for grab-and-go breakfasts for the whole family!

• siggi’s plant-based yogurt – we recommend siggi’s plant-based yogurt because it has great texture and not a lot of sugar (it has more protein than sugar per cup). For this recipe, you can grab the siggi’s plant-based yogurt in either the 24-ounce vanilla size or a single 5.3-ounce carton of the vanilla cinnamon flavor (both taste delicious). If you don’t need breakfast cookies that are vegan, you may use siggi’s vanilla yogurt instead
• flour – may use unbleached all-purpose flour or, if you want gluten-free breakfast cookies, use a 1-for-1 gluten-free flour blend (we tested with and recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour) 
• quick-cooking oats – this recipe calls for quick-cooking (not instant) oats for the best cookie texture. You may sub old-fashioned rolled oats and pulse them in the food processor a few times
• creamy peanut butter
• pure maple syrup
• dried fruit – we liked dried cranberries in this breakfast cookie recipe. You can use raisins, dried cherries, snipped dried apricots, or another favorite dried fruit
• nuts or seeds – we recommend raw or roasted pepitas (pumpkin seeds). You can use any favorite nut or seed you have on hand
• chocolate chips – for this recipe, we used a mix of dark chocolate chips and white chocolate chips. We love the chocolate sweetness they provide and the trail-mix look. To make this recipe 100% vegan, use plant-based chocolate chips (we recommend Enjoy Life)
• baking soda and baking powder
• flax meal
• ground cinnamon
• fine salt

Find the ingredient list with exact measurements in the recipe card below.

How to make This breakfast cookie Recipe

You’ll love how easily these large Trail Mix Oatmeal Breakfast Cookies come together. Here are the basic steps.

1. Combine the flax and water: In a small bowl or measuring cup, mix the flax meal with water. Set it aside to thicken.
2. Mix the wet ingredients: In a bowl, combine the yogurt, peanut butter, and maple syrup. Add the thickened flax meal mixture and stir until creamy.
3. Add the dry ingredients: To the bowl, add the oats, flour, baking soda, baking powder, cinnamon, and salt. Then, fold in the trail mix mix-ins. 
4. Scoop and shape the dough: Divide the dough into 16 mounds. Place 8 mounds on each of two prepared baking sheets. Gently shape and press each dough mound into round discs. Form cookies that are roughly 2- to 2 ½-inches wide and about ½-inch thick.
5. Bake the breakfast cookies: Bake one pan at a time until lightly golden brown on the bottoms, about 10 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.

recipe swaps and substitutions

Make it 100% Vegan

We call for siggi’s plant-based yogurt and use a flax egg replacer to make this a plant-based recipe. To make it 100% vegan, use dairy-free chocolate chips and white chocolate morsels (we like Pascha, Enjoy Life, and Lily’s brand).

Make It Nut Free

This recipe calls for peanut butter, but to make it nut free, you can swap it out. Use sunflower seed butter or tahini (sesame seed paste) instead of the peanut butter. Also, don’t use nuts in your mix-ins.

Make It Gluten Free

You can use an equal amount (roughly 74 grams by weight) of a favorite gluten-free flour blend to make these gluten-free breakfast cookies. We have tested with and recommend Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.

Make-Ahead Healthy Cookies Are a meal Prep Winner!

Don’t think of them as cookies, but think of them as healthful granola bars in an easy-to-make, grab-and-go format. Made from a nutritious base of oats, peanut butter, siggi’s plant-based yogurt, and flax, these cookies have staying power to fuel you through the morning. Plus, you don’t have to spend a minute thinking about what you’ll have for breakfast when you make these cookies ahead. Set yourself up for a successful week by prepping a batch today.

Pin Now to Make Later!

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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