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The Overnight Breakfast Cookie

Who wouldn’t want to eat a giant oatmeal cookie for breakfast? This overnight breakfast cookie lets you do just that!

breakfast cookie

A single-serving oatmeal breakfast cookie you can easily customize.

Just mix the ingredients together the night before to have a wholesome breakfast the next morning, ready whenever you want it!

 

more words

 

breakfast cookie ingredients

These “single lady” breakfast cookies were 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 and single-serving recipes, be sure to check out the link below:

Over 100 Single Serving Recipes

 

overnight breakfast cookie

The flavor possibilities are endless…

Peanut Butter

Chocolate Brownie

Coconut

Banana Walnut

Cinnamon Raisin

Espresso Chocolate Chip

Cookie Dough

(View the video above)

 

This "no-bake" healthy oatmeal breakfast cookie can be customized, for different flavors!

If you try this recipe, be sure to rate it in the comments below or tag me on Instagram so I can see and like your photos!

The Overnight Breakfast Cookie

(Single Lady Breakfast Cookie!)

The Overnight Breakfast Cookie

Total Time: 5m
Yield: 1 large, single-serving cookie
Print This Recipe 5/5
The Overnight Breakfast Cookie
5/512

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 mini 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

 

 

 

Link Of The Day:

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What I Eat In A Day

 

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Published on September 18, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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51 Comments

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  1. Cynthia says

    Thanks for your wonderful and simple recipes!
    Just wondering why my nutrition calculations never match up. It says the whole recipe is 241 calories, but just 1/2 cup of oats (150 calories) and 1 tbsp of nut butter (100 calories) adds up to more, not to mention the other ingredients. Where am I going wrong?!?! Thanks for clarifying 😀

    • Jason Sanford says

      Thanks for catching this. It looks like the online calculator Katie uses has some ingredients’ calories listed incorrectly in the database. I’ve just let her know to check on this recipe and fix it accordingly, so it should be updated today. Sorry for the trouble, and thank you again for noticing this.

      Jason (media relations)

  2. Anne Kennedy says

    This was so easy and delicious. I love how it can be customized. If I have time in the morning, I bake the cookie for a super happy morning. If I don’t have time then I eat it straight from the fridge for an equally happy morning. Thanks for sharing your creativity and food genius with the world!

  3. Erica says

    I really enjoy this recipe! I actually have been using quick oats, because that is what I had after making s batch of regular no bake cookies a while back. However, I assume that I like the texture I get from the quick oats better than I would rolled. And I’m not aware that there are any real differences nutritionally. I am wondering, though, does anyone find that they have been able to actually pick it up like a cookie and eat it? The outside gets solid, but the inside is gooey, requiring me to have to use utensils. It’s not a huge deal, but I was hoping that I would be able to pick it up and take it to go. If someone could give me their experience with this, I’d appreciate it. Thanks.

  4. Nicole says

    I made this last night but it didn’t set. :/ I’m not sure why. I’m going to give another shot, because it was delicious even with a spoon! 😉 Thanks for sharing!

    • Louise says

      I just made this and it was delicious! I subbed the apple sauce for mashed banana. The portion is pretty big so I actually split it in two (otherwise it’s a 600calorie breakfast!) People in these comments keep mentioning how they couldn’t pick it up/it didn’t set. If you watch the video on the post, you can see Katie eats it with a spoon… so I don’t think it is meant to be picked up and set like an actual cookie, It’s more like of a set cookie dough. Anyway, really good and I will 100% be making this again!

  5. pat marino says

    I made this recipe it was delicious. had some left and rolled them
    into little bites dipped them in white chocolate then put in freezer.
    eat them frozen delicious.

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