Mediterranean Breakfast Cookies
Description
These wholesome breakfast cookies are packed with oats, nuts, seeds, and dried fruit, lightly sweetened with honey or dates, and enriched with olive oil for that classic Mediterranean touch. They’re soft-baked, filling, and balanced—more like a portable bowl of oatmeal than dessert.
Ingredients
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2 cups rolled oats
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½ cup whole wheat flour (or oat flour)
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp sea salt
Wet Ingredients
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⅓ cup extra-virgin olive oil
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⅓ cup honey or maple syrup
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1 large egg
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1 tsp vanilla extract
Mix-Ins
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½ cup chopped dates or raisins
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¼ cup chopped walnuts or almonds
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¼ cup sunflower seeds or pumpkin seeds
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Zest of ½ orange or lemon
Optional Add-Ins
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Dark chocolate chips
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Shredded coconut
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Chia or flax seeds
Instructions
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Preheat Oven
Preheat to 175°C / 350°F. Line a baking sheet with parchment paper. -
Mix Dry Ingredients
In a bowl, combine oats, flour, baking soda, cinnamon, and salt. -
Whisk Wet Ingredients
In another bowl, whisk olive oil, honey, egg, and vanilla. -
Combine & Fold
Add wet ingredients to dry and mix until combined. Fold in dates, nuts, seeds, and zest. -
Shape Cookies
Scoop dough (about 2 tbsp each) onto baking sheet. Flatten slightly. -
Bake
Bake 12–15 minutes, until edges are set and centers are soft. -
Cool & Enjoy
Let cool 5 minutes before transferring to a rack 🤍
Serving Ideas
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Pair with Greek yogurt or cottage cheese
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Enjoy with coffee, tea, or warm milk
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Spread with nut butter for extra fuel
Q & A
Q: Are these cookies actually healthy?
A: Yes! They’re made with whole grains, healthy fats, and natural sweeteners—no refined sugar.
Q: Can I make them gluten-free?
A: Absolutely. Use certified gluten-free oats and oat flour.
Q: Can I make them vegan?
A: Yes—replace egg with a flax egg and use maple syrup.
Q: How long do they keep?
A: Store in an airtight container up to 4 days, or freeze up to 2 months.
Q: Are they soft or crunchy?
A: Soft and chewy—like baked oatmeal in cookie form.
