Nut & Seed Breakfast Cookies — Full Recipe

The photo appears to show oat-and-nut breakfast/energy cookies packed with almonds, cashews, pumpkin seeds, dried cranberries and other seeds. A good version uses a sticky binder such as egg + nut butter + honey/maple syrup; similar recipes use these ratios

Ingredients — about 12 cookies

Nuts & seeds

• 1/2 cup almonds, roughly chopped

• 1/2 cup cashews, chopped

• 1/3 cup pumpkin seeds/pepitas

• 1/4 cup sunflower seeds

• 2 tbsp sesame seeds

• 2 tbsp walnuts, chopped — optional

• 1 tbsp chia seeds or ground flaxseed — optional

Main mixture

• 1½ cups rolled oats

• ½ cup dried cranberries

• ¼ cup raisins, optional

• ½ cup natural almond or peanut butter

• ⅓ cup honey or maple syrup

• 1 large egg

• 1 tsp vanilla

• ½ tsp cinnamon

• ¼ tsp salt

Method

1. Heat oven to 165°C/325°F. Line a baking tray with parchment.

2. Combine oats, all nuts, seeds, cranberries, raisins, cinnamon and salt.

3. In another bowl whisk nut butter, honey/maple syrup, egg and vanilla until smooth.

4. Pour wet mixture into dry ingredients and mix thoroughly.

5. Rest for 5–10 minutes so the oats absorb moisture.

6. Divide into 12 portions. Put on tray and press firmly into thick discs—they won’t spread much.

7. Bake 12–15 minutes, until the edges are lightly golden.

8. Leave on the tray for 10–15 minutes before moving. They become firmer as they cool.

Nut information

• Almonds: vitamin E, magnesium, protein and unsaturated fats.

• Cashews: copper, magnesium and healthy fats.

• Walnuts: particularly rich in polyunsaturated fats, including ALA omega-3.

• Pumpkin seeds: magnesium, zinc, iron and protein.

• Sunflower seeds: vitamin E, magnesium and healthy fats.

• Sesame: calcium, copper and healthy fats.

• Chia/flax: fiber and ALA omega-3.

• Oats: carbohydrates, beta-glucan fiber and some protein.

These are nutrient-dense cookies, not calorie-free diet cookies; nuts, seeds and nut butter are energy-dense.

Q&A

Can I use only almonds?
Yes. Replace the other nuts with an equal amount of almonds.

Can I omit nuts?
Yes. Increase pumpkin/sunflower seeds and use seed butter instead of nut butter for a nut-free version.

Can I make them egg-free?
Yes. Use 1 tbsp ground flax + 3 tbsp water, rest 5–10 minutes, then use as one flax egg.

Can I make them gluten-free?
Yes—use certified gluten-free oats to avoid cross-contact.

Why are my cookies falling apart?
The mixture needs enough binder. Add 1–2 tbsp nut butter or honey, mix well, and press the cookies firmly before baking.

Why are they too hard?
Don’t overbake. Remove when the edges are golden but centers still feel slightly soft.

How do I make them crunchier?
Flatten them thinner and bake toward the upper end of the 12–15-minute range.

How do I make them softer/chewier?
Keep them thicker and remove them slightly earlier.

Storage?
Cool completely, then refrigerate in an airtight container for about 5 days, or freeze for longer storage.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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