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No Bake Granola Breakfast Cookies

  • Author: Katja from Savory Lotus
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4-6 cookies 1x
  • Category: breakfast
  • Method: no bake

Scale

Ingredients

  • 2 cups of your favorite granola (THIS is my fav gluten and grain free paleo granola)
  • 1/4 cup coconut oil (like this)
  • 1/4 cup nut butter of any kind (or sunflower seed butter or tahini)

TOPPINGS

  • plain, unsweetened dairy free yogurt (or any yogurt that you love)
  • fresh fruit and berries
  • chopped pistachios

Instructions

  1. Line a baking sheet with parchment paper.  Set aside.
  2. In a food processor, pulse granola 3-4 times to break up any big clumps. Place granola into a medium bowl and set aside.
  3. Melt coconut oil in a double boiler or small pot.  Turn off heat and add nut butter.  Stir until creamy smooth.
  4. Pour wet mixture over granola and mix until thoroughly incorporated.
  5. Scoop out mixture onto prepared baking sheet with either a 1/3 cup scoop or 1/2 cup scoop (depending on how big you want your cookies.)  You will get 4-6 cookies total.  Using your fingers, press each scoop into a round cookie shape, pressing the center of the cookies a bit lower so that the toppings will stay in place better.
  6. Place into freezer to harden, for at least 45 minutes.  Once cookies are set, remove from freezer, spread yogurt over cookie and top with your favorite fruit/berries and pistachios.  Enjoy immediately.
  7. Store cookies in freezer in a tightly sealed container until ready to serve.

Notes

  • These breakfast cookies will get soft at room temperature.  They are meant to be eaten straight out of the freezer.
  • I used almond butter for the recipe pictured here.  You can use any nut or seed butter that you love. Sunflower seed butter and tahini are both delish.