Crispy Muesli Cookies
If you go to the shops and supermarkets, there are loads of so-called muesli or granola cookies that offer goodness for health. They’re all wrapped up in inviting packaging that one will be tempted to buy.
While buying those cookies is the most convenient and quickest option, I promise you can make the same, if not better, cookies for a fraction of the price.
And the best bonus is that your homemade muesli cookies are free from preservatives or additives. Like it or not, all shop-bought food will likely have some form of preservatives. So they can have a long (or longer) shelf life.
For Breakfast Or Nibbles
The idea of muesli cookies started from having breakfast on the go, right? As muesli always contains everything that one has in her/ his breakfast bowl. And that’s what these crunchy biscuits have.
This makes them a handy option when you don’t have much time to sit down for breakfast. You can literally grab a few of the cookies with your cuppa, and you’re good to go.
But of course, you can always enjoy the crispy granola-like biscuits as your sweet snacks and nibbles. Have them on the side of your afternoon tea (or coffee) or at any time of the day as you fancy them.
Versatile Healthy Ingredients
Oats, dried fruits and some nuts are the main ingredients of these healthy breakfast cookies.
You can choose any type of oatmeal to make these crunchy muesli cookies. But the best choices are rolled oats, instant/ quick oats and oat bran. If you’re not sure what to choose (as there can be endless options at the shop), just pick what is called porridge oats. It’s all good.
As for delicious, sweet dried fruits, the choices are more versatile. You can choose raisins, sultanas, apricots, cranberries, figs, papaya, coconut, or many others. Pick and mix any combination of dried fruits you like. They’re all equally good for your cookies.
Last but not least, the nuts.
Don’t go nuts about choosing which one to put in your cookies. Any nuts are ideal for this recipe. Just make sure they’re all still crunchy. Walnuts, brazil nuts, macadamia nuts, almonds, cashew nuts, and pecan nuts are what I tend to choose.
Tips To Make The Best Crunchy Muesli Cookies
- Work quickly on the dough. Do not overmix it because we don’t want the gluten in the flour to rise too much. Else, the cookies will be hard.
- Cut the fruits and nuts as small as possible so it will be easier for you to shape the cookies.
- Flatten the dough balls as thin as you can. If the dough is too dry and hard to work on, splash a teaspoon or two of milk. But try not to add more than two teaspoons.
- Cold weather tends to make the dough a bit drier than warm weather. So, I usually add milk when I make the cookies during cold seasons like the end of autumn, winter, or early spring.
- Some nuts may not be crispy anymore due to weather, etc. In this case, pan roast and cool them before chopping. So they will taste crunchy in the cookies.
Storing Your Cookies
Tight-lid containers or cookie jars are best for keeping these cookies. If you store it in a dry and cool place, the cookies will stay fresh for over 2 weeks. In my household, the cookies never lasted more than 2-3 days.
You can freeze the cookie dough and bake it later when needed. Follow the methods up to number 9, then freeze the flattened cookie discs on a tray before putting them in a freezer bag or a ziplock.
More Baking Recipes
If you need more ideas of what to bake next, try this kue putri salju: Indonesian snow white butter cookies, coconut and date cookies, chocolate chip cookies with coconut oil, white chocolate chip and cranberries cookies, chewy chocolate chip cookies, self raising flour biscuit, or pumpkin spice macarons.
Thank you for stopping by to check this crunchy muesli cookie recipe. I hope you’re now thinking of trying it. When you do, please share your thoughts in the comments below.
Thank you and all the best.
Healthy Crunchy Muesli Cookies: Easy To Make At Home Recipe
- Mixing bowls.
- Wooden spoon or
- Baking trays
- ½ cup salted butter.
- 2 tablespoons demerara sugar.
- 2 tablespoons clear honey.
- 1 cup plain flour/ all-purpose flour.
- 1 ½ teaspoon baking powder.
- 1 cup lb porridge oats.
- ⅓ cup lb raisins.
- ⅓ cup dried figs.
- ⅓ cup walnut halves.
- ⅓ cup dried cranberries.
- 1-2 teaspoons milk optional
- Chop all the dried fruits and walnut halves into small pieces.
- Preheat the oven at the gas mark 3/ 160°C/ 320°F.
- Prepare 2 large baking trays. You can either grease them or line them with greaseproof baking paper.
- Place the butter, sugar and honey in a saucepan. Cook at low heat until all is melted. Stir gently to mix and combine. Set aside.
- Sieve the flour into a mixing bowl and add the porridge oats. Give it a stir.
- Then stir in the chopped raisins, figs, cranberries and walnuts.
- Make a well in the centre and pour in the butter mixture as you carefully stir it using a wooden spoon or a spatula.
- Mix well until it becomes a dough. But make sure you don’t knead it. If the dough feels too dry and hard, you can add one teaspoon or two of milk.
- Divide the dough into 20-24 pieces. Roll them into small balls and flatten them to approximately 0.5 cm/ 0.19 inch in thickness. Place the flattened cookie dough on the prepared tray.
- Bake the cookies in the preheated oven for about 20 minutes. Leave to cool on the baking trays.
- You can choose any type of dried fruits you like. Sultanas, apricots, dried berries, dried pineapples, figs, and dried cranberries are some of the delicious healthy options.
- Likewise, try and use different nuts that you love. Some of my favourites are walnuts, brazil nuts, almond and roasted cashew nuts.
- If you use unsalted butter, add ⅛ teaspoon of salt to the flour.
- When you make these cookies in cold weather/ temperature, the dough tends to get drier and harder. So feel free to add 1-2 teaspoons of milk. Add a teaspoon at a time to prevent adding it too much.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.