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Coconut Oat Breakfast Cookies
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5 from 1 vote

Coconut Oat Breakfast Cookies

Say yes to cookies for breakfast with these fiber-rich oat cookies complete with tropical coconut flavor from coconut flakes and coconut milk powder! This recipe becomes a complete meal by pairing cookies with antioxidant-rich berries and protein packed Greek yogurt.
Prep Time10 mins
Cook Time28 mins
Inactive Time20 mins
Total Time58 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast, dessert, gluten free, snack
Servings: 4 meals
Calories: 436kcal
Author: Meal Prep on Fleek


  • 2 tbsp Now Real Food® Coconut Milk Organic Powder
  • 1/2 cup hot water
  • 1 large egg
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 cups old fashioned oats
  • 2/3 cup unsweetened coconut flakes
  • 1 tsp baking powder
  • 1/4 tsp sea salt

For Serving

  • 2 cups mixed berries
  • 8 oz. low-fat Greek yogurt


  • Preheat oven to 350ºF and line a large baking sheet with parchment paper. Add 1/2 cup of oats to a blender or food processor and blend until finely ground. Set aside.
  • Whisk together coconut milk powder and hot water in a medium mixing bowl. Whisk in egg, brown sugar and vanilla extract.
  • Stir in ground oats, whole oats, coconut flakes, baking powder and sea salt until oats are moistened. Transfer bowl to refrigerator for 20 minutes, until oats have absorbed most of the liquid.
  • Drop 8 equal mounds of dough onto prepared baking sheet. Gently shape into round cookies using moist fingertips. Bake for 25-28 minutes, until cookies are golden brown. Cool cookies on baking sheet for 20 minutes at room temperature.
  • Place 2 cookies in large compartments of 4 teal meal prep containers. Add 2 ounces of Greek yogurt to 4 small cups and place 1 in each small compartment. Add berries to side of yogurt cups.


Macros include yogurt and fruit. 


Calories: 436kcal | Carbohydrates: 72g | Protein: 13g | Fat: 12g | Fiber: 7g