Breakfast Oatmeal Cookies ‎ This is my answer to a quick breakfast.

Better than those hard granola bars.  Great with milk or coffee on the run!

It  is my version of  the recipe from Grandma Harper, her wonderful Oatmeal Cookies.   You know, the ones with lard and chocolate chips.  Sorry no lard in these although that is a healthy fat to use, I like to use almond butter or coconut oil instead.

Now that we  know soaking oats (nuts and other grains also) is much easier on our digestion and for mineral absorption;  I’ve incorporated that into this recipe.  This may take a little advance planning but it is worth it.  We think it makes the cookies taste better also. Check out Properly Prepared to find out just how and why this makes such a big difference.

These are popular just as cookies too!

Begin by combining honey, vanilla and coconut oil together (or almond butter).  Stir in the oatmeal and cover, let sit on the counter for 12 – 24   hours.  To really properly soak, you should add a little of the milk or yogurt but only if using raw milk or a good homemade yogurt.  If not, I skip the milk/yogurt part.  It isn’t soaked completely as it should be but it is far ahead of no soaking at all.

I add I like to start this late in the afternoon and let it sit over night. You can add the flour, cinnamon and baking soda in at the same time you do the oats but often I wait since oats really do need the extra time to process.

About 8 hours before I plan to bake the cookies I add the flour and raw milk or homemade yogurt. If you are using pasteurized milk or commercial yogurt, make sure to add the flour with the oatmeal and don’t let those dairy products sit out.  Raw milk and homemade yogurt will increase in probiotics but commercial dairy products spoil ~ yuk, who needs that!

After the coconut oil, oats and remaining dry ingredients have “soaked” you are ready to combine the oat and flour mixture with the eggs, nuts, raisins and chocolate chips.

Yum, if you could smell this batter now, all that good vanilla! When that the batter is mixed completely together, drop on greased cookie sheet,  and   bake in 350* oven for 12-15 minutes.

To make rectangle bars, bake in rectangle  stoneware, cool completely, then cut into bars ~ just like granola bars you buy in the supermarket. Only,  your’s will be good for you!

Don’t cut into bars on the   stoneware, remove them to cut or you will ruin the stoneware and be very sad  🙁

Into the oven you go, my little beauties. I incorporate our round pizza pan similar to this one right along with our rectangular one this one.

I make these pretty large so one is an entire breakfast serving but you can make them smaller and bake for less time.


breakfast cookie 2 Concerning my affiliate links:  Please know that affiliate links  are included for your convenience.  You are not obligated in any way.   If you don’t have time to scour the stores for organic foods and products or you just like the convenience of having goodies brought to your door please feel free to use my sponsors above.  Although I do get a small commission to help keep this blog going, the cost is the same to you and your support is much appreciated!

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Breakfast Oatmeal Cookies

This is my answer to a quick breakfast, better than those hard granola bars. Great with milk or coffee on the run!


  • 1 cup coconut oil,  almond, peanut or cashew butter
  • 3/4 cup raw sugar (source)  or 1/2 cup local honey
  • 2 beaten eggs
  • 3 tsp vanilla
  • 2 cup sifted flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1 cup raisins (cook in 5 TBLS water and sit aside, don't drain any liquid)
  • 2 cup oatmeal  (source)
  • 3/4 cup chocolate chips
  • 1/2 cup chopped pecans (walnuts)
  • 4 TBLS milk or plain yogurt


  • Combine honey, vanilla and coconut oil together
  •  Incorporate oats and dry ingredients with just a little raw milk or homemade yogurt
  • Cover & let sit on counter 12-24 hours
  • When ready to bake, add eggs and remaining milk or yogurt
  • Add remaining ingredients and mix completely
  • Drop on greased cookie sheet
  • Bake in 375* oven for 12-15 minutes.

    1. Rita said,

      May 23, 2010 at 10:27 pm · Edit

      Hi Jeanie I love your new photos and recipes. Looks so good. I am going to try breakfast cookies soon.

      • lifebyjeanie said,

        May 24, 2010 at 1:28 am · Edit

        Thanks Rita, glad you like the photos and just wait till you taste the cookies ~ yum. I hope you like them as much as we do!

    2. Teresa said,

      May 25, 2010 at 1:14 pm · Edit

      The Breakfast Cookies were out of this world. I nearly ate everyone by myself.




26 Responses to “Breakfast Oatmeal Cookies”

  1. Michelle — February 19, 2017 @ 12:11 pm

    Hi there, I was wondering if you have tried a gluten free version of this recipe? I don’t know where to go to get the conversation for substituting coconut flour or g.f. flour for the white or wheat flour.

    • Jeanie — April 1, 2017 @ 12:32 pm

      I haven’t tried any GF versions but have heard that to substitute coconut flour for regular flour use equal amounts but add an egg for each cup of coconut flour. I make a GF communion bread that I also use for meat pie crusts and that uses GF oat flour equal amounts to WW or AP flour. If you try this please let me know how it works out for you.

  2. diane — September 22, 2016 @ 7:59 pm

    Coconut oil is not only healthy but also shows promise in helping dementia patients…Google it …and bring these with you when you visit a nursing home.

    • Jeanie — October 5, 2016 @ 9:36 am

      What a great idea! Will try that soon!

  3. JoAnn — May 15, 2016 @ 10:16 am

    Can you use steel cut oatmeal? I have heard that it’s better for you.

    • Jeanie — May 16, 2016 @ 9:34 am

      I have never tried using steel cut oatmeal in this recipe. You could always try but I’m not sure about the cooking time since steel cut oats take so much longer to cook. Maybe you could cook them first then put in the recipe, not sure. If you do try; please let me know how it works out!

  4. Andrea — November 10, 2015 @ 9:15 pm

    i have some already cooked oatmeal that I would like to use up and I came across your recipe. What liquid would you skip to make the cooked oatmeal work out? Thanks!

    • Jeanie — November 10, 2015 @ 10:36 pm

      Hi Andrea, I think I’d skip the milk. If your leftover oatmeal is very moist I’d also drain the extra liquid from the raisins but sit it aside to use if the dough seemed too dry. That’s how I would approach it. Please let me know how they turn out – we love them!

  5. Tiffany — October 1, 2015 @ 3:35 pm

    This recipe was delicious! I had leftover oatmeal to use up and it worked great in place of soaking oats. I also subbed flax for eggs and they held together nicely. Great snack for my kids using the oatmeal they wouldn’t finish.

    • Jeanie — October 1, 2015 @ 3:57 pm

      So glad you liked it, it really is one of our favorites and one I always take to my Cousins’ Reunion each year – you should have heard the complaints when they didn’t show up one year!

  6. Hannah — August 9, 2015 @ 10:40 am

    Just wondering if there’s an egg substitute that will work bc of an egg allergy in the family? Thanks, looks yummy.

    • Jeanie — August 13, 2015 @ 1:18 pm

      I forgot to put eggs in before and nobody even noticed. So that’s one option you could try. I’ve heard that using 1 TBLS ground flax seed or ground chia seeds with 3 TBLS water will work. I would imagine you should let the water & ground seeds sit together a few minutes before adding to the recipe. Please let me know how this works; I may need to try this if I’m ever out of eggs!

  7. Trina — July 16, 2015 @ 9:39 pm

    Add bananas & caramel bits and this recipe is a favorite of our lodge guests (ironically the same guests that don’t eat the oatmeal at breakfast time, which led me to this recipe to begin with!)

  8. Beth — March 1, 2015 @ 8:35 am

    You are so concerned with usng raw milk or homemade yogurt and soaking oats for maximum nutrition that I was surprised to see you use conventional, processed chocolate chips, flour, and raisins (talk about pesticides!) that are most certainly GMO. I will. be trying this recipe but will be substituting all organic ingredients to ensure the safety of my family.

    • Jeanie — March 1, 2015 @ 2:53 pm

      LOL Beth, you are a better woman than I. While I do try to use the best ingredients I can, and obviously all organic is best; sometimes I use what I can get my hands on. I wish you could have heard my daughters the day I used a box cake mix and posted on here!

  9. Jody — February 8, 2015 @ 6:25 pm

    Lard is NOT a healthy fat, nor is coconut oil! This kind of information is especially damaging. Saturated fat is not healthy; there is ample evidence is support its unhealthy link to many disease processes. And, yes, I am a health care professional, not a random poster.

    • Jeanie — February 10, 2015 @ 12:23 pm

      Current research and studies confirm that YES saturated fat from healthy pasture raised animals is good for us and actually helps promote heart health. Coconut oil with its MLC fats is very good for us. Many health care professionals may be too busy to keep up but many have found this to be true. Even a casual look at history shows the more we limit saturated fats the more obese and unhealthy we have become.

  10. Mike — January 7, 2015 @ 1:41 pm

    I’m confused – in your text you indicate that we’re supposed to soak the oats, but the step-by-step has us just soaking them with fats – we’re supposed to soak them in the milk/yogurt, right? (I followed your link to Properly Prepared.)

    Have you (or has anyone) tried these with buttermilk?

    • Jeanie — January 7, 2015 @ 3:54 pm

      Thanks for catching this for me Mike, I edited to include the milk or yogurt. I don’t think I ever used buttermilk but I have used whey and they get gobbled down just as fast.

  11. Jennny — October 29, 2014 @ 12:53 pm

    I found one major flaw in the recipe: the batter is SO delicious, I’m not sure how many cookies will actually make it to the oven! YUM!

    • Jeanie — October 29, 2014 @ 4:19 pm

      LOL, I should have warned you!

  12. Jennifer — September 4, 2014 @ 10:15 am

    Hi! These sound deliscious. Do you think I can substitute buckwheat?

    • Jeanie — September 4, 2014 @ 7:41 pm

      Thanks, they are delicious! I’ve never tried buckwheat but think if I did I might use a mixture of wheat flour (or all purpose flour) the first time. Or, if you’re already a buckwheat flour user – go for it! PS I’ve heard that buckwheat is really good for helping skin tone, something about it strengthens the cells and helps reduce or eliminate wrinkles. Now that I’m thinking about it; I might try buckwheat myself!

  13. Rita — October 9, 2013 @ 4:26 pm

    May 23, 2010 at 10:27 pm · Edit

    Hi Jeanie I love your new photos and recipes. Looks so good. I am going to try breakfast cookies soon.


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