Think of these breakfast cookies as portable porridge with all the toppings. Made with rolled oats, three kinds of seeds, raisins, dates, cinnamon, and some coconut oil, they’re good for more than just breakfast.
I’ll have one as a snack at any time of the day, and they’re full of protein, fibre, and healthy fats – perfect energy food. If you love oatmeal cookies, you’ll love this super easy, healthy breakfast version.
The cookies are soft, surprisingly rich and buttery, and ultra filling despite tasting like dessert. Sunflower seeds add a lot of flavour and a nice shortbread-like bite.
It’s like a much more convenient form of granola and cookies are always more fun than bars, I think, although I’m sure you could make granola bars out of this too. They end up being huge, hearty cookies, a meal in one!
For some more great on-the-go breakfast recipes, try these date-sweetened oatmeal breakfast brownies and peanut butter banana oatmeal cookies, or classic spelt banana bread.
Ingredient Notes and Substitutions
- Rolled oats: I imagine quick-cook oats could be used, but not steel cut.
- Dates: I never use medjool dates for this recipe, just the cheap smaller ones (usually deglet noor), and any work as long as they’re pretty soft.
- Add-ins: switch up the sunflower or pumpkin seeds to sesame, for example, or use dried blueberries in place of cranberries. Don’t alter the amount of chia used.
- Coconut oil: I haven’t tested this, but readers have said that they’ve substituted butter for the coconut oil with good results. It must be a fat that’s solid at room temperature.
Recipe Notes
You should be able to form cookies without the mixture crumbling, so if it’s dry after making an substitutions, add another splash of milk. Please don’t sub coconut flour 1:1 for the oat flour.
The cookies will be best if you follow the base recipe and only change the additions, like the pumpkin seeds and spices. If at all possible, keep the amounts of oats, sunflower seeds, dates, and oil the same for predictable results.
If your dates are a little hard and dry, soak them in hot water for half an hour. Drain well and use as instructed.
If you can’t see the recipe video, please watch it here on YouTube instead.
How to Store
Storage: these will keep for a couple days in a sealed container at room temperature, but should be refrigerated for longer storage, up to a week.
Freezing: place cooled cookies in an airtight container and freeze for up to a month, thawing at room temperature as needed.
Make Without a Food Processor
I get this a lot, and you can indeed make breakfast cookies without a food processor! There are just a few more steps.
First, use pre-ground oat flour, which you can buy almost everywhere these days. Then switch out the sunflower seeds that you’d be grinding up to form part of the base with almond flour or another nut meal – this takes away the nut-free element, but I’ve never seen seed flour to buy.
Mash the dates with a fork, soaking them ahead of time if needed, and melt the coconut oil. Mix everything in a large bowl, and you’re good to go.
If your dates are on the dryer side, or the mixture seems too crumbly, add a couple extra tablespoons of milk. Mixing by hand doesn’t bring the cookies together quite as well as in a food processor, so a little liquid might be needed.
If you don’t want to go through the extra steps, try these healthy trail mix cookies (made with buckwheat flour) instead.
Newsletter
Expert Tips
- Add milk if needed: this is usually only the case if you sub another flour for the oat flour, but if your dough is too dry to form cookies, add a tablespoon or two of non-dairy milk to the mix.
- Make your own oat flour: these do turn out best when you grind the oat flour yourself, as it’s a bit coarser than store-bought, and makes for a better texture. While pre-made oat flour can be used, it’s not as nice.
- Don’t worry about a green middle: sometimes the ground sunflower seeds will react to the baking soda, and the centre of the cookies will turn slightly green. This is normal and not a sign of spoilage.
More Date Sweetened Recipes
Chocolate Chip Coconut Banana Bread
Chocolate Peanut Butter Brownie Cookies
Vegan Carrot Muffins
Chocolate Puffed Quinoa Snack Bars
If you make these Oatmeal Breakfast Cookies or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Oatmeal Breakfast Cookies
Ingredients
- 220 grams rolled oats divided
- 110 grams raw sunflower seeds divided
- 60 grams raisins
- 50 grams chia
- 40 grams pepitas
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 120 grams soft dates
- 70 grams coconut oil
- 60 ml non-dairy milk
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a large baking sheet with parchment paper.
- Place 110 grams (1 cup) of the oats and 70 grams (1/2 cup) of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.220 grams rolled oats, 110 grams raw sunflower seeds
- Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.220 grams rolled oats, 60 grams raisins, 50 grams chia, 40 grams pepitas, 1 teaspoon cinnamon, 1/2 teaspoon sea salt, 1/2 teaspoon baking soda, 110 grams raw sunflower seeds
- Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.120 grams soft dates, 70 grams coconut oil, 60 ml non-dairy milk
- Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
- Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3 cm (1 in.) high and place onto the prepared baking sheet.
- Repeat until all of the dough has been used. Bake for 13-15 minutes or until the edges of the cookies are golden.
- Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They’ll be a little fragile until they’re completely cool.
- Store in a sealed container on the counter for up to three days, or freeze for up to a month.
Video
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in February 2018. It has been updated with new information added to the text and recipe.
Kira says
These are delicious and so easy to make. I’ll be making these cookies regularly!
Gabrielle says
I love these!! They’re just sweet enough and have a great chewy-crunchy texture. I have a little bullet type blender (though not as strong), so I used that to grind the oats and seeds but chose to soak and mash the dates instead. The ‘batter’ was easy to pull together and made 12 just as you said. I’ve shared the recipe with friends and will definitely be making them again. I think it’ll be cool to try with coconut next time. Thank you!
Megan Miller says
Mine fell apart after baking. Any suggestions?
Alexandra | Occasionally Eggs says
Did you make any substitutions? Sometimes if I mess around with this recipe a bit, or if my dates are on the dry side, it just needs a couple tablespoons more liquid to make up for it. Add a splash of milk and that should do it.
Tina says
Amazing! I work at a café and do all the baking, so when I saw the pictures for this recipe I thought I’d give it a try. While mine don’t look nearly as beautiful as this, they taste awesome! A little crunchy, crumbly, nutty, perfect.
I subbed a bunch of the seeds out (even the chia!) for things I had in the kitchen, and I still love them. I also used wheat instead of the oat flour! Will be making these again!
Tina says
Amazing! I work at a café and do all the baking, so when I saw the pictures for this recipe I thought I’d give it a try. While mine don’t look nearly as beautiful as this, they taste awesome! A little crunchy, crumbly, nutty, perfect.
I subbed a bunch of the seeds out (even the chia!) for things I had in the kitchen, and I still love them. I also used wheat instead of the oat flour! Will be making these again!
Lisa says
Can these be stored in the freezer by chance? If yes, how do you think is best and for how long? You think I should reheat after taking out of the freezer? Thanks so much!
Alexandra | Occasionally Eggs says
They will store well in the freezer! I’ve kept them up to a month in a sealed container. No need to reheat, just let them thaw at room temperature and you’re good to go.
Nanci says
Just learned last night that my Sister is diabetic… (Great communication lil sister) Anyway… I’m on the hunt for easy meals and snack ideas for her mostly, and her family. I think these cookies will be a huge thing!!! Thank you
LouAnn Mallon says
I cannot have ANY oil at all.
Do you think applesauce would sub ok in this recipe?
OR aquafaba?
Alexandra | Occasionally Eggs says
Hi LouAnn – I think applesauce would be fine, but I have never baked with aquafaba and can’t comment on its efficacy. I’m not 100% sure, but I’m quite certain that I’ve had messages from readers who’ve subbed out the oil for applesauce with good results.
Cheri says
Thanks so much for this recipe!! I have made it half a dozen times already. Switched the oil to butter once (amazing), another time tried olive oil (also excellent) and have tried substituting cows milk and even water for the liquid. Always delicious. We LOVE these yummy grab and go healthy treats.
Alexandra | Occasionally Eggs says
You’re so welcome, I’m thrilled that you’re getting such good use from the recipe! Thanks for sharing about your substitutions, they all sound great.
Kirsty says
Made these just now and they are so delicious! I subbed the oat flour for spelt as I didn’t have enough sunflower seeds! I’m just wondering though,they are pretty crumbly, is that normal, took a bit of effort to get them into balls! I’m not sure if for some reason I was lacking wet ingredients? Will definitely make again! Thank you!
Alexandra | Occasionally Eggs says
Hi Kirsty, the crumbliness you’re experiencing is likely due to your substitution of spelt for the oat flour – you need to use a little less as spelt is heavier, or use the same amount and increase the liquid by a couple tablespoons.
Alex says
Thought these were going to taste overly “healthy” but holy moly do they taste good!! Like one-of-the-best-cookies-i’ve-ever-made type of good. This is now my go-to recipe and I will be making these for many years to come! A note on the cookies–they don’t really rise so make sure to shape them into what you want them to come out of the oven as!
Alexandra | Occasionally Eggs says
This comment made my day! So happy you love the cookies, Alex! I get you with the overly healthy thing 😉
Christine says
These look great! Your photography is always so beautiful. I’m a big fan of baking without added sweeteners, and have been craving oatmeal cookies lately – definitely trying these out (hopefully tonight!)
Irene says
My favorite oatmeal cookies recipe so far. I love it because these are 1)Easy to adjust —— I don't have sunflower seeds at home, so I simply replaced them with almonds and they came out perfect! 2)Date-sweetened —— I always use dates in baking, I try to avoid sugar heavy foods and they are such healthy alternative. 3)Perfect go-to snack —— Between meal times I like to snack on nuts, granola , seeds, and these cookies have them all but tastes 10 times better!
I also see so many great recipes on your blog and I can't wait to try! thank you so much
Myriam M. says
These are AMAZING!!! I had 5 this morning. And I didn't eat more because the rest was home.
I love coconut, so I replaced 1 cup of oat by 1 cup of coconut flakes. Miam.
Thanks for this recipe! 🙂
Alexandra Daum says
Thanks Jacquie! As long as your dates are really soft you can use a fork to mash them up like you would with a banana. You can also use a regular blender or stick blender to do the date, coconut oil, and milk mixture if you have one. But good old fashioned elbow grease works too!
jacquie astemborski says
these look wonderful. i don't have a food processor so thanks for the information with regards to the oat flour. But what do i do about blending in the dates?
thanks so much for the help as i really want these for breakfast!
Lee Zoller says
Please put a print copy of the recipes. So hard to print from this page…unless I'm crazy and don't see it. Help. Can't wait to make!
Alex says
These look so hearty and delicious – I'm going to have to try them 🙂
I make a similar cookie with matcha and ripe bananas. No added sugar but still sweet and feels like a treat.
Heidi | The Simple Green says
These look fantastic! Beautiful styling, Alex. Definitely going to give these a go 🙂
Patricia Scarpin says
These look delicious! The perfect between meal snacks! So glad they are dairy free!