Who wouldn’t want to eat a giant oatmeal cookie for breakfast? This overnight breakfast cookie lets you do just that!
No bake, vegan, with just 6 ingredients.
A single serving oatmeal breakfast cookie you can easily customize.
Mix the ingredients together the night before to have a wholesome breakfast the next morning, ready whenever you want it!
Readers also love this Almond Flour Banana Bread
The “single lady” breakfast cookie was inspired by two things.
First was an email I received from a reader who asked if I could come up with a recipe similar to the Erin Baker Breakfast Cookies sold in stores.
Her email reminded me of an idea I’d written down years ago but had never actually gotten around to trying.
There’s a recipe on my blog for Snickerdoodle Oatmeal, and one day a blogger named Abbie (whose blog is sadly no longer in existence) recreated my oatmeal recipe in the form of a giant breakfast cookie and posted about it on her blog.
She combined all of the ingredients in a bowl, spread the batter on a plate, and let the extra moisture evaporate overnight so it turned into a soft and delicious no-bake snickerdoodle breakfast cookie.
Her idea was so brilliant, and I don’t know why I didn’t try it until now! For more healthy breakfast ideas, be sure to check out the link below:
The flavor possibilities are endless…
Peanut Butter
Chocolate Brownie
Coconut
Banana Walnut
Cinnamon Raisin
Espresso Chocolate Chip
Cookie Dough
Watch the overnight breakfast cookie video above.
Overnight Breakfast Cookie
Ingredients
- 1/2 cup rolled oats
- 1/2 cup mashed banana or applesauce
- 2 tbsp milk of choice
- 1 1/2 to 2 tbsp protein powder or flour, such as almond or oat flour
- 1 to 2 tbsp nut butter or allergy-friendly sub
- 1/8 tsp salt
- optionsl add-ins such as chia seeds, raisins, shredded coconut, or chocolate chips
Instructions
- Stir all ingredients together. Spread out on a plate. Refrigerate overnight, uncovered or with a paper towel placed gently on top. Frost if desired, or add toppings such as melted peanut butter and chocolate. Enjoy!View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Breakfast Options
Or these flourless Keto Blueberry Muffins
H+H says
This is great! We added 1/2 tsp cinnamon and 2 tbsp raisins to make an oatmeal raisin breakfast cookie.
Amelia says
Would pb2 or almond powder reconstituted work here?
Marilyn Paice says
I love this recipe. It is my Sunday morning treat and seems so indulgent to eat a big cookie for breakfast!
CCK Media Team says
Thank you so much for trying it 🙂
Kelly says
Can you substitute Greek yogurt for the applesauce?
CCK Media Team says
We have never tried but don’t see why not. Be sure to report back if you try it!
Marissa says
If I made several servings at once would they last a few days in the fridge or would the consistency get weird? Can’t wait to try this!
Lily says
Very filling and delicious! I added cinnamon and microwaved the whole thing in the morning, and wow this breakfast cookie is my new winter breakfast! Especially loved how simple the recipe is!!!
Myra Clemans says
Didn’t get this one. Shouldn’t be called a “cookie”. It’s just cold, thick oatmeal.
But I’ve loved all the other Katie recipes I’ve tried. I just made the healthy Butterfingers.
Myra says
Changing my comments. I Stir one of these up every day. Flip it over the second day. Leave it alone or cook it a little until firm/crisp enough. I usually warm it and top it with a little peanut butter/jelly mixture. OR, top with thawed frozen fruit.