This recipe for autumn granola breakfast cookies has been sponsored by Safeway. All thoughts and opinions are my own.
These Easy Autumn Granola Breakfast Cookies are made with rolled oats, granola, almond flour, pumpkin puree, chia seeds, and chocolate chips. Perfect with your morning cup of coffee, as a post-workout snack or guilt-free dessert, the whole family will love these autumn-spiced breakfast cookies – kiddos included!
Easy Autumn Granola Breakfast Cookies
We’ve made it to autumn! Can you believe it? I can’t. It still feels like summer here in California.
Fortunately, living in the golden state doesn’t come without some other telltale signs of autumn’s arrival. The leaves are starting to show their first signs of change, days are slowly getting shorter, and all the fabulous flavors of fall are back at your local Safeway store.
Fall is my absolute favorite time of year. It’s a time for family and friends, traditions, both old and new, and delicious holiday meals.
To help get into the fall spirit, Safeway sent me a box filled with a few of their most popular seasonal items, plus goodies from O Organics®, Open Nature®, Signature SELECT®, and Debi Lilly Design; all which are available exclusively at Safeway.
Since all of us have been spending a bit more time at home these days, I thought I would share a fun and easy breakfast cookie recipe using a few of my favorite must-have Safeway ingredients included in the box.
Just the right amount of healthy, these autumn granola breakfast cookies are sweet enough for the kiddos, but healthy enough to enjoy with your morning cup of coffee. Besides, no fancy mixer or equipment is required to make these chocolate chip studded beauties.
So grab your favorite baking buddy, and let’s get baking!
If you’re new to Safeway, look for these brands available exclusively at Safeway, all at a value to the leading national brand.
- O Organics® – If you’re trying to eat and shop organic, O Organics® provides the purity you can trust. Delicious, 100% USDA-certified organic products for every meal, all at a great value.
- Open Nature® – For anyone who cares about healthy eating. Available in a wide assortment of both food and non-food categories, Open Nature® provides high-quality, minimally processed products for the well-being of their family, pets, friends, and environment.
- Signature SELECT® – If you’re looking for high-quality everyday products, at a reasonable price, Signature SELECT® is the brand for you. 100% satisfaction guaranteed or your money back.
- Debi Lilly design™ – Really pretty floral/décor line with more than 500 high-style, affordable, accessible, home, candle, and gift products, all located in the convenience of the floral department in our stores.
Ingredients
- Rolled Oats, Quick Oats, or Old Fashioned Oats
- Open Nature Seasons Granola Apple Streusel
- Open Nature Almond Flour
- O Organic Coconut Shredded Unsweetened
- O Organic Chia Seeds
- Flax Seeds
- Dried Cranberries
- Pepitas
- O Organic Chocolate Chips Semi-Sweet
- Pumpkin Pie Spice
- Salt
- Pumpkin Puree
- Maple Syrup
- Coconut Oil
- Egg
- Vanilla Extract
Note: These cookies are super easy to make gluten-free. Simply, add your go-to gluten-free granola and choose gluten-free oats.
Delicious add-ins: Have fun and make these cookies exactly how you would envision the perfect breakfast cookie to taste. Next time, I’ll try adding one (or more) of the following,
- Peanut butter, almond butter, cashew butter, or another nut butter
- Unsweetened applesauce
- Dried fruits, like blueberries or strawberries
- Protein powder
- Sunflower seeds
- Dark chocolate chips
- Mashed banana
How to Make Healthy Breakfast Cookies
Easy recipes are my favorite, and these breakfast cookies are super easy to make.
As I mentioned previously, there’s no need to break out your bulky electric mixer or food processor. All you’ll need is two large mixing bowls, measuring cups and spoons, baking sheets, and a rubber spatula.
1. Preheat your oven to 350º F. then line a large baking sheet with parchment paper.
2. Add all of the dry ingredients – the rolled oats, Open Nature Seasons Granola Apple Streusel, Open Nature Almond Flour, O Organic Coconut Shredded Unsweetened, flax seeds, O Organic Chia Seeds, cranberries, pepitas, pumpkin pie spice, salt, and O Organics Chocolate Chips Semi-Sweet to a large bowl. Gently mix to combine.
3. In a separate bowl, combine your wet ingredients: the pumpkin puree, maple syrup, melted coconut oil, whisked egg, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients, mixing until fully incorporated.
5. Roll the cookie dough into small balls (approximately 2-3 tablespoons of cookie mix per ball) and transfer to your cookie sheet.
6. Use the palm of your hand to gently flatten each ball so that each cookie is approximately 1/2-inch thick.
- These awesome breakfast cookies do not spread or flatten as they bake, so however you choose to shape them, is exactly how they will come out of the oven.
7. Bake for 14-16 minutes.
8. Remove from the oven and allow cookies to cool for 1-2 minutes before gently transferring them to a wire rack to cool completely.
Are these Cookies Soft, Crispy, or Crumbly?
These cookies are best described as soft and chewy, maybe a little gooey if you plan to enjoy them while they’re still warm (thank you melted chocolate chips), and a little crumbly – but not so much that they fall apart.
How to Store Leftover Breakfast Cookies
Sometimes I’ll make a double batch of these cookies to have for easy, on-the-go breakfasts or snacks. To store leftovers, transfer to a sealed, air-tight container. Stored at room temperature, your cookies will keep for 2 days. In the refrigerator, for up to 5 days.
More Cookie Recipes,
Caramelized Apple Oatmeal Cookies
Best Ever Brown Butter Chocolate Chip Cookie Recipe
Easy Pumpkin Spice Cookies Recipe
If you try making this Autumn Granola Breakfast Cookies Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Autumn Granola Breakfast Cookies Recipe
Ingredients
- 1.5 cups rolled oats
- 1.5 cups Open Nature Seasons Granola (Apple Streusel)
- 1 cup Open Nature Almond Flour - or all-purpose flour
- ¼ cup O Organic Shredded Coconut - Unsweetened
- 2 tablespoon flax seeds
- 2 tablespoon O Organic Chia Seeds
- ¼ cup dried cranberries
- ½ cup pepitas (pumpkin seeds) - or chopped pecans
- 1.5 teaspoon pumpkin pie spice
- 1 teaspoon salt
- ½ cup O Organic Chocolate Chips Semi-Sweet
- 1 cup pumpkin puree
- ⅓ cup maple syrup - (or honey)
- ¼ cup coconut oil - melted
- 1 large egg - whisked
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper. Set aside.
- Add the rolled oats, granola, flour, shredded coconut, flax seeds, chia seeds, cranberries, pepitas, pumpkin pie spice, salt, and chocolate chips (your "dry" ingredients) to a large bowl. Gently mix to combine.
- In a separate bowl, add the pumpkin puree, maple syrup, melted coconut oil, whisked egg, and vanilla extract (your "wet" ingredients). Whisk well to combine.
- Fold the wet ingredients into the dry ingredients, mixing until fully incorporated.
- Roll your granola cookie mixture into small balls (approximately 2 tablespoons of cookie mix per ball) and transfer to your baking sheet. Use the palm of your hand to gently flatten so that each cookie is approximately 1/2-inch thick.
- Transfer the baking sheet to your preheated oven and bake for 14-16 minutes. Remove the baking sheet and allow cookies to cool for 1-2 minutes before gently transferring to a wire rack to cool completely.
Jessica's Notes
- These breakfast cookies are delicious served warm or cold.
- You may store leftover cookies in a sealed container at room temperature for up to 2 days. Leftover cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Feel free to personalize your cookies. Try adding your favorite granola, use all-purpose flour if that's all you have in your pantry, trade the dried cranberries for raisins, etc.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Haven’t made recipe yet but I am wondering if I can replace eggs with flax “eggs” to make the recipe vegan?
I have not tried that Debbie, but if you have had good luck with that substitution before I don’t see why not 🙂
Would this work as muffins do you know ??:)
Interesting question, Ky. Maybe… but they would have to be made in a mini-muffin pan, and even then its a maybe as these are pretty dense 🙂
I just read your recipe for Autumn Granola Breakfast Cookies. It sounds really good.
I used to live in Houston, TX, and I used to shop at Safeway. I used to make Apple Crisp with the recipe which was on the Safeway Oatmeal box. It was a big, round yellow box. It must have been around 1979-80. I liked that recipe because it used no flour. However, I lost that recipe when we moved to San Antonio in 1983, because I had never written it down, and there was no Safeway here. I just wondered if you might possibly be able to help me find that recipe from way back then. It would be so much appreciated!
Sorry, Nelda, I am not sure where to find that specific recipe from Safeway in the late 70s, but here is my Apple Crisp Recipe 🙂