These easy muesli breakfast cookies are great for on-the-go eating.
Muesli Cranberry Breakfast Cookies
- Prep Time 20 min
- Total 55 min
- Servings 12
- Ingredients 8
Ingredients
- 1/2 cup mashed ripe banana (1 medium)
- 1/2 cup natural peanut butter
- 1/3 cup real maple syrup
- 2 teaspoons vanilla
- 1 cup Nature Valley™ toasted oats muesli original
- 2 tablespoons ground flaxseed
- 1 teaspoon ground cinnamon
- 3/4 cup dried cranberries
Instructions
-
Step1Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
-
Step2In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
-
Step3Drop by heaping tablespoonsful 3 inches apart on cookie sheet. Dip back of spoon in water, and flatten dough slightly to form 2 1/2-inch round.
-
Step4Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.
Nutrition
210
Calories
9g
Total Fat
4g
Protein
28g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 25mg
- 1%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 16g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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