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
More Healthy Breakfast Options
Or these flourless Keto Blueberry Muffins
What a fu play on my favorite breakfast in the world! Have to try this.
xo,
Em
I found this post through youtube and I’m really glad I did! I’m excited to try the recipes!
I added one tbsp of cocoa powder because why have an overnight oat cookie when you can have a chocolate overnight cookie? Can’t wait for breakfast tomorrow. Also I covered it with cling film then put it in the fridge
I did a chocolate version too this morning and completely support your logic 😉
I haven’t tried Erin Baker cookies yet, but man oh man, do they look delicious! I bet this cookie will taste just as amazing, if not better 🙂 my flavor combination: cinnamon peanut butter chocolate and sea salt!
Sounds fantastic and easy, too. I think I will make one tonight.
I made this and the batter was so good that I didn’t bother plating it or waiting to eat it. So now I have to make another one for breakfast hehe.
just made this using one full mashed banana (didn’t have measuring cups handy) and the batter looks really gooey… how much of a ‘nana is half a cup? i’m going to eat it either way, just really hoping it doesn’t have too much moisture to “bake” in the fridge tonight! fingers crossed 🙂
Depends on the size of the banana!
Breakfast this morning!
New fan here. I’m excited to try this one out, maybe with almond butter and mini chocolate chips thrown into the batter. Or raspberry jelly and mashed banana on top.
I made one with almond flour because I don’t do protein powder. It worked great! Already have tomorrow’s in the fridge 🙂
I would not use flour in a no-bake recipe. I emailed Katie about this yesterday and am hoping she will adjust the recipe. Do you remember the big e coli outbreak a few years ago from raw cookie dough? It wasn’t the eggs in the dough that were the problem…it was the flour. It was emphasized that flour is meant to be baked, and you should not eat it raw. I know lots of people will do it anyway, but to me it isn’t worth the risk and shouldn’t be suggested in a recipe, especially when people reading may not be aware of the risk. https://www.consumerreports.org/e-coli/avoid-e-coli-infection-from-flour/
Almond flour is not actually flour. Nor is oat flour part of the recall. The two Katie suggests are fine to use, as the recall was only concerned with wheat flour (and even then, only a specific brand and variety that had been contaminated). Other ingredients, such as peanut butter, sometimes have recalls, but that doesn’t mean they aren’t safe to use in raw recipes. To summarize, the flours Katie suggests are fine to eat raw. And there are many views that say even wheat flour is fine to eat raw. Hope that helps clarify. http://www.cnn.com/2016/07/22/health/eat-raw-cookie-dough/index.html
Can you sub coconut flour?
You can always experiment! Probably you will need less though, or less liquid.