Cookie Dough Muesli

Yes, there are recipes for instant and edible cookie dough all over the internet. You could certainly make any of them and be perfectly happy.

So why did I make my own version? Well, I didn’t make cookie dough, exactly. I made a muesliΒ form of cookie dough. What up?


Like I’ve explained before, muesli is a Swiss breakfast consisting of uncooked oats, nuts, seeds, and dried fruits. It’s typically eaten with yogurt, milk, and/or fresh fruit (kind of like granola).

This recipe actually started a year ago when I made CCK’s flourless chocolate chip cookies. I really liked the result, but I realized that I liked the dough even more, and I frequently made it for dessert or a snack. As the months passed, my recipe simplified and progressed until I realized it was kind of like a muesli. Not exactly, but kind of. So that’s what I’m going to call it. πŸ™‚


I used quick oats because they get softer faster, so after a minute in the almond milk, the mixture starts to resemble cookie dough. You could also blend all the ingredients (except the chocolate chips) together to make it more realistic.

Let’s be honest: if you’re used to full-on cookie dough, this will be an adjustment to you! It’s not as sweet or rich, and the consistency is different. But trust me, if you eat a lot of oatmeal and not a lot of sugar, you will most likely find this just as delicious as I do! Also, this won’t create “a heaping bowl of cookie dough.” This is a single serving, meant to be eaten as a light breakfast or snack. Play with the proportions if you want more!

Cookie Dough Muesli

Prep Time: 3 minutes

Yield: serves 1

What you'll need:

  • 3 tbsp milk of choice
  • 1/2 cup quick oats (I use Country Choice Organic)
  • 1/4 tsp vanilla extract
  • scant 1/8 tsp baking soda
  • 1/2 tsp maple syrup or other liquid sweetener
  • dash of cinnamon
  • pinch of salt
  • 1 tbsp semi-sweet chocolate chips

How to make it:

  1. In a small bowl, combine oats and milk of choice. Add more milk if necessary. There should be enough to make all the oats wet, but not enough that the mixture is "soupy."
  2. Add vanilla extract, baking soda, maple syrup, cinnamon, and salt. Stir until mixture is combined.
  3. Stir in chocolate chips and any other ingredients you want in your "cookie dough" (e.g. chopped walnuts).
  4. EAT! πŸ™‚

Just an FYI:

Variation: For oatmeal-raisin cookie dough, swap raisins for the chocolate chips (and increase cinnamon to 1/8 tsp).

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

25 Responses to Cookie Dough Muesli

  1. I love being able to eat cookie dough without a stomachache! Chech out my version here:

  2. Angela says:

    Just ran in the kitchen and made this. LOVE it! It’s perfect πŸ™‚ Thank you for posting.


    • Lauren Smith says:

      You’re the best. I’m so glad I have people like you to read my blog and boost my ego. πŸ™‚ Thank you so much for your support!

    • Angela says:

      I made it a second time (yes, in one day)….this time I didn’t add chocolate chips, instead I added diced banana and a drizzle of melted peanut butter! Awesome dinner!

      Bet you can”t guess what I’m having for breakfast? What is it about this recipe? I just love the texture….yum, yum, good!!!!

  3. Anonymous says:

    I tried this…it was delicous! I was suprised it had the flavor of cookie dough since it’s oatmeal. Did you let your oats soak awhile, or not?
    Emily J.

    • Lauren Smith says:

      Not really. I combine the oats and almond milk first so that they have a chance to soak, but by the time I finish throwing everything else in, I just dig in. πŸ™‚

      I’m so glad you liked it!

  4. Joshua Carr says:

    Miss Artist, have you done any experimenting with baked steel-cut oats yet? I am really interested, but I’m not sure how to go about trying it. If you have any suggestions, I’d really like to hear them! Please and thank you!

  5. Sharon says:

    Exactly what I didn’t know I needed. Perfect!

  6. Anonymous says:

    I tried it out and it is amazing! I just used 86% dark chocolate and cut it up in chocolate chip size pieces! Loved it, I actually try out quite some of your recepies and they all taste very good. Thank you, this blog really inspires my, also to come with my own ideas, because I can kind of learn the technique here and then make my own version of it.

    • Lauren Smith says:

      Nummm! I love dark chocolate above 75%! I had 90% once and I was so excited. πŸ™‚

      Thanks so much! That’s the vision I have for my blog–giving the “ideas” that everyone can transform into their own creations!

  7. Angela says:

    I just wanted to stop in to let you know that I have eaten this EVERY day since you posted it! I replace the chocolate chips with 1 tbsp. of peanut butter and then add a diced banana. It is the best!

  8. Anonymous says:

    Just tried this topped with crumbled Raw Cookie Dough Balls from the Chocolate Covered Katie Blog! AMAZING.

  9. Anonymous says:

    I made this for breakfast this morning and it was amazing! I think I’m going to have to make the oatmeal raisin version tomorrow πŸ™‚

  10. Juliet Tye says:

    Is this a non-cook version?

  11. Christine says:

    I was skeptical about this one. I thought that the “cookie dough” wouldn’t taste sweet enough, so I had out on making this recipe. I finally gave in and tried it this morning. Magic!
    The oatmeal really did taste like cookie dough! Stirring well proved key, because the oats needed time to soak up the liquid. I also omitted the cinnamon and added a touch (about 1/8 teaspoon) more maple syrup. Next time, I’ll try making your recipe as written, to see how it compares.

  12. Christine says:

    I LOVE this recipe! It is perfect. The baking powder really transforms the raw oats into cookie dough. Could you post some more variations? Peanut butter or sugar cookie dough would taste delicious. I also thought that this recipe could be modified (maybe by adding more liquid) to create a cake batter muesli. Any ideas?

  13. Christine says:

    Oooooh…share your ideas, please! I’ll have to experiment with the sugar cookie dough. Maybe using butter extract and a little sugar would help.

  14. Winter says:

    Hi Lauren,

    I’ve been following your blog for like a year now and tried most of the nutty and chocolatey recipes you have. I’ve loved everything I tried so far and this muesli is the best for hot summers here in CA. I used rolled oats, added a mashed banana and topped this with peanut butter. Love.

    I’m not good with coming up with recipes if my own so thank you so much for this blog.


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