These Breakfast Cereal Cookies are easy to make and incredibly versatile. The cereal flakes give these cookies a bit of a crunch, and the dried fruit adds some chew. They are perfect for a weekday breakfast since you can make them beforehand and simply keep them in a jar for the next few day (if they last that long!).
Since schools have started, many of you may be looking for quick weekday breakfasts. These Breakfast Cereal Cookies are one of my recent favorites because they are so versatile.
For a quick weekday breakfast, have these cereal cookies
For a light and quick breakfast, grab one out of the jar and head out the door. To supplement a more complete breakfast, pair these Breakfast Cereal Cookies with an egg and fruit.
And as a healthy snack, these Breakfast Cereal Cookies can be packed in a lunch, or eaten after school.
These Breakfast Cereal Cookies can be made in advance and stored in a jar for a few days (though they probably won’t last that long!). After breakfast has passed, you can help yourself to these Breakfast Cereal Cookies through the day for an energy boost.
They contain a dose of oats and dried fruit, and depending on the type of cereal flakes you use, additional fiber, vitamins and nutrients.
These Breakfast Cereal Cookies are easy to make, delicious and healthy
The cereal flakes in these Breakfast Cereal Cookies give it a subtle crunch, distinguishing it from a gooey chewy cookie you might have for a dessert. But at the same time, these cookies aren’t as tough to chew as granola bars. The texture falls perfectly between the two.
Depending on the type and brand of cereal flakes you use, you may alter the texture a bit.
Heartier cereal flakes will add more crunch. Thinner flakes (for example, flakes that get soggy quicker in milk, like Kellogg’s Special K), might not yield as much of a crunch.
I love the recipe as it is below, but if you wanted to make them more like granola bars, or try to pack in more nutrients, you could add a small handful of nuts or seeds. I would suggest adding some sliced (flaked) almonds, some sesame seeds, or some chopped walnuts.
You can make these as healthy as you would like too, depending on what types of cereal flakes that you use. I used flakes that are a combination of barley, corn and spelt with a touch of honey.
Get a dose of oats and dried fruit at breakfast with these cereal cookies
You can chose a plain variety of cereal flakes without sweetness added, or you can use only one type of toasted cereal flakes.
This Breakfast Cereal Cookie recipe is flexible, so use what you have in your pantry, but I wouldn’t recommend Frosted Flakes unless you’re looking for something super sweet!
Double the batch so you have a grab ‘n go cereal cookies to last a full week
I hope these Breakfast Cereal Cookies help you get back into your morning routine a bit! Just a hint — if you want these to last several days, you may need to double or triple the recipe!
Everyone will be reaching for these Breakfast Cereal Cookies each time they pass the cookie jar :) And that’s a good thing!
- 1/2 cup unsalted butter (113 grams) - room temperature
- 1/4 cup unrefined golden caster sugar (55 grams)
- 1/4 cup lightly packed brown sugar (50 grams)
- 1 medium egg - room temperature
- 3/4 cup spelt flour or all-purpose flour (105 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cereal flakes (60 grams)
- 3/4 cup dried cranberries (120 grams)
- 1/2 cup rolled oats (45 grams)
- Preheat oven to 350°F/176°C.
- In a large bowl, using an electric beater on medium speed, cream together the butter, sugars and egg until smooth.
- Add in the flour, vanilla extract, cinnamon, baking soda and salt. Beat on low speed until well combined.
- Mix in the cereal flakes, dried cranberries and rolled oats. The dough will be stiff, so you may need to do it by hand, otherwise continue using the electric beater on low speed until well mixed.
- Drop by rounded 2-tablespoons onto a baking sheet, at least 2 inches apart. Flatten each ball slightly.
- Bake for 12-15 minutes, or until lightly golden.
- Remove from the oven and allow to cool on a cooling rack.