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Muesli Breakfast Cookies

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

To save yourself a little bit of time on those cold winter mornings, why not make a batch of these delicious muesli breakfast cookies? You’ll have breakfast ready to go, so you can enjoy an extra 10 minutes in bed! The cookies are made from oats, dried fruits and seeds. They’re naturally sweetened with apple puree and a little bit of maple syrup. These breakfast cookies will be perfect morning fuel or an afternoon energy boost when you need it!

Muesli Breakfast Cookies

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  • 150g porridge oats
  • 150g oat flour
  • 180g apple puree (recipe below)
  • 4 tbsp maple syrup
  • 40g raisins
  • 40g dried cranberries
  • 30g pumpkin seeds
  • 1/2 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • For the apple puree
  • 3 large cooking apples
  • 1 tbsp water
Prep Time


  1. To make the apple puree, start by peeling and chopping 3 large cooking apples. Discard the core. Add to a saucepan over a medium heat with 1 tbsp water. Allow to gently cook for around 15 minutes, stirring regularly. Once super soft, put to one side and allow to cool before placing in your food processor to puree

  2. Pre-heat oven to 160 degrees celsius

  3. In a mixing bowl combine the oats, oat flour, cinnamon, baking powder, pumpkin seeds, raisins, dried cranberries and pinch of salt

  4. In a separate bowl mix together the maple syrup, apple puree and vanilla extract

  5. Combine the wet ingredients into the bowl with the dry ingredients. Mix well. If a little dry add a bit more of the apple puree

  6. Line a baking tray with baking paper

  7. Roll the cookie mixture into even sized balls and place on the baking tray. You should be able to make 8-10. Flatten with a spatula into cookie shapes

  8. Bake in the oven for around 12 minutes until slightly golden. The cookies will still be quite soft but will firm up as they cool

  9. Enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn