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.
Recipe Highlights: Trail Mix Breakfast Cookies
This easy breakfast cookie offers a lot to love. Here are some reasons why making a batch these Trail Mix Oatmeal Breakfast Cookies is a good idea:
- have an already-done breakfast ready to grab and go
- features delicious flavors from trail mix ingredients
- customize them with your favorite mix-ins
- a well-balanced breakfast addition with healthful protein, carbs, and fats
- this recipe is vegan and filled with plant-based goodness from coconut-based yogurt
- easier to make than granola bars (just 20 minutes start to finish)
- easily make these cookies gluten-free or nut-free, if needed
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.
Other Cookie Mix-Ins To Try
This Breakfast Cookies Recipe is so versatile and a great way to use up little amounts of nuts, dried fruits, and ingredients hanging out in your pantry. Our Trail Mix Breakfast Cookies feature dried cranberries, pumpkin seeds, and both white and dark chocolate chips. But you can switch things up. Here are some other trail-mix mix-ins to try:
- dried cherries
- snipped prunes
- snipped dried apricots
- candy-coated pieces
- flaked coconut
- sunflower seeds
- walnut pieces
- chopped almonds
Whatever you use for your mix-ins, you’ll need about 3/4 cup total. For example, we used 1/4 cup dried cranberries, 1/4 cup pumpkin seeds, and 1/4 cup chocolate chips.
You’ll love how easily these large Trail Mix Oatmeal Breakfast Cookies come together. Here are the basic steps.
- Combine the flax and water: In a small bowl or measuring cup, mix the flax meal with water. Set it aside to thicken.
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
Yes, these Trail Mix Breakfast Cookies are a blank canvas for your favorite trail-mix ingredients. Use roughly 3/4 cup total of any mix-ins you prefer. We used 1/4 cup each of dried cranberries, pumpkin seeds, and chocolate chips, but you can use any favorite trail mix ins (read above for suggestions).
Store the baked cookies in a covered container at room temperature for up to 5 days. Or, freeze for up to 3 months for longer storage.
You can! Allow the baked cookies to cool to room temperature. Then, place the cookies in a freezer-safe bag and freeze for up to 3 months. To thaw, simply place the cookies at room temperature for a few hours, or reheat in 10-second increments in the microwave.
We think one of these cookies paired with another item, such as a yogurt, piece of fruit, or a meat stick, makes a nice balanced breakfast. A single cookie provides 150 calories, which is a low calorie amount for a breakfast on its own.
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.
- 2 tablespoons flax meal
- ¼ cup water
- ½ cup siggi’s plant-based yogurt*
- ½ cup creamy peanut butter
- ¼ cup pure maple syrup
- 1 ¼ cup quick-cooking oats (112g)**
- ½ cup flour (74g)***
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon*
- ½ teaspoon fine salt
- ¼ cup dried cranberries
- ¼ cup raw or roasted pumpkin seeds
- ¼ cup chocolate chips (we use a mix of dark and white chocolate chips), plus a few more for pressing onto the tops
- In a small bowl or measuring cup, slowly whisk the water and flax meal with a fork. Set aside for 5 minutes to thicken.
- Preheat the oven to 375°. Line two large rimmed baking sheets with parchment paper.
- In a medium bowl, combine the yogurt, peanut butter, and maple syrup; stir together. Add the thickened flax meal mixture and stir until creamy.
- To the same bowl, add the oats, flour, baking soda, baking powder, cinnamon, and salt. Mix until well combined. Fold in the dried cranberries, pumpkin seeds, and chocolate chips.
- Scoop the dough into 16 mounds. Place 8 mounds on each of the prepared baking sheets. Gently shape and press each cookie into a round disc that is about 2- to 2 ½-inches wide and ½-inch thick. If desired, press a few additional chocolate chips, pumpkin seeds, and dried cranberries on top of each cookie.
- Bake one sheet at a time on the middle rack until the cookies are lightly golden brown on the bottoms, about 10 minutes. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Store baked cookies in a covered container at room temperature for up to 5 days. Or, freeze for up to 3 months.
*Yogurt: use siggi’s plant-based yogurt in either the vanilla flavor (available in 24-ounce cartons) or the vanilla-cinnamon flavor (available in 5.3-ounce cartons). If using the vanilla-cinnamon, reduce the ground cinnamon to 1/4 teaspoon. If plant-based is not needed, may use regular siggi’s vanilla yogurt instead.
**Oats: you may sub old-fashioned rolled oats and pulse them in the food processor a few times
***Flour: you may use unbleached all-purpose flour or, for gluten-free cookies, use a 1-for-1 gluten-free flour blend. We have tested with and recommended Bob’s Red Mill 1-to-1 Gluten Free Flour Blend.
Mix-ins: Use 3/4 cup total of any mix-ins you prefer. We used 1/4 cup each of dried cranberries, pumpkin seeds, and chocolate chips, but you can use any favorite trail mix ingredients (read blog post for our suggestions). For a 100% plant-based recipe, use vegan chocolate chips, such as Enjoy Life brand.
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 145 mg
- Carbohydrate: 18 g
- (Fiber: 2 g
- Sugar: 7 g)
- Protein: 5 g
- Cholesterol: 0 mg
Pin Now to Make Later!
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
The photos in this blog post were taken by Rachel Cook of Half Acre House.
This is a sponsored post. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating high-quality recipes and content for you.