My biggest struggle is finding a breakfast that is quick and easy because I’m always scrambling for extra time in the morning. The added challenge is to find a no-bake recipe because I like to avoid using the oven during the summer. Avoiding the oven is a simple change that can help lower my electricity use.

I stumbled on these amazing no-bake breakfast cookies from Chelsea’s Messy Apron blog  and had to share her recipe. As Chelsea wrote on her blog – and I think she summed it up perfectly – “These cookies make the perfect breakfast or power snack throughout the day.” I love that the cookies are no-bake, giving the added bonus of saving energy. Just my type of breakfast! Thank you Chelsea for this wonderful recipe!

What you need:

1/2 cup creamy peanut butter

2 Tbsp. honey or agave nectar

1 tsp. vanilla extract

Pinch of salt, optional

1/2 cup puffed rice cereal

1/4 cup flaxseed (sub oat flour)

1/2 cup old-fashioned oats, not cooked

Optional:

Melted chocolate drizzle: 3 Tbsp. milk or dark chocolate chips

Add-ins: raisins, chopped up nuts, craisins, mini chocolate chips (about 2 tbsp.)

Instructions

Step 1

In a medium-sized bowl, combine the peanut butter, honey, vanilla and salt. Microwave for 20-30 seconds and stir until combined.

No-bake breakfast cookies

Step 2

In that same bowl, add in the puffed rice cereal, flaxseed and oats. Stir together until completely combined.

No-bake breakfast cookies

Step 3

Add in the optional add-ins if desired. Form balls with the mixture and flatten the balls in your hand to create a cookie shape.

no-bake breakfast cookies

Step 4

If desired, melt 3 Tbsp. of milk chocolate chips in the microwave. Put the melted chocolate in a small Ziploc bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.

no-bake breakfast cookies

Step 5

Store cookies in an airtight container for 4-5 days or freeze for up to 3 months.

What did you add to your breakfast cookies? Can you #TasteTheEnergySavings?