Chewy Muesli Cookies Using Leftover Cereal

Have you ever looked at that half-empty box of muesli sitting in your pantry and wondered what to do with it? These chewy muesli cookies are the perfect way to use up that leftover breakfast cereal. With just a few simple ingredients, you can transform boring breakfast leftovers into delicious treats everyone will love.

Check out my recipe video below to see how easy these muesli cookies are to make! Don’t forget to like and subscribe to my YouTube channel for more simple, delicious cookie recipes that anyone can bake at home.

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I Love These Chewy Muesli Cookies

These cookies are awesome cause they use up that muesli box nobody wants. They turn out really chewy inside and crispy outside. The muesli adds great flavor and texture throughout the whole cookie.

The best part about these cookies is that they actually taste better than regular cookies because of all the different stuff already in your muesli. The oats make them hearty, and any dried fruits or nuts in your cereal add extra flavor without you having to buy anything extra.

They only need a few basic ingredients and take about 30 minutes to make from start to finish. Perfect for when you want something sweet without a trip to the store or when you’re trying to clear out your pantry.

Most people are surprised by how good they are for such a simple recipe. They expect something that just tastes “okay” but end up really enjoying them. Even kids who won’t eat muesli for breakfast will usually devour these. They’re great with coffee or tea too.

Ingredients for Muesli Cookies

Here is everything you need to make these chewy cookies:

• 100g unsalted butter
• 100g brown sugar
• 1 tablespoon golden syrup (honey works too)
• 75g muesli (any type with fruits and nuts)
• 75g self-raising flour

Top Tip: If you do not have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 150g of plain flour and sifting it together. I have done this many times when I ran out of self-raising flour, and the cookies turn out just as good.

Note: granola works too, but since it is usually sweeter and already baked, your cookies might be a bit crunchier and sweeter. You might want to reduce the sugar slightly if your granola is very sweet.

Kitchen Tools You Need

You do not need any fancy equipment for this recipe:

• Medium saucepan
• Wooden spoon for mixing
• Baking tray
• Parchment paper
• Tablespoon for measuring and portioning

How to Make Chewy Cookies from Leftover Muesli

This recipe is so straightforward that my 10-year-old can make these cookies with just a little help from me.

Step 1: Prepare your oven and baking tray
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Step 2: Melt the butter, sugar, and syrup
Put the butter, brown sugar, and golden syrup in a pan. Heat it slowly on low heat, stirring gently until everything melts together and looks smooth and shiny. Do not let it get too hot, or the sugar might burn and taste bitter.

Step 3: Add the dry ingredients
Take the pan off the heat. Add the muesli and self-raising flour to the melted mixture and stir everything together until well combined.

Top Tip: If your mixture looks too runny, let it cool for about 5-10 minutes. It will thicken up as it cools. If it is still too runny after cooling, you can add a bit more muesli or flour to get the right consistency for forming cookies.

Step 4: Form the cookies
Use a tablespoon to scoop up some cookie dough and form small balls. Place them on your prepared baking tray, leaving about 5 centimeters (2 inches) between each cookie as they will spread while baking.

Step 5: Bake the cookies
Bake in your preheated oven for 15 minutes until they turn golden brown on top, and your kitchen starts to smell amazing.

Step 6: Cool and enjoy
Let the cookies cool on the baking tray for about 5 minutes before moving them. They will be soft when they first come out, but will firm up as they cool.

Taste and Texture

Once the muesli cookies cool, they get a bit crispy outside but stay chewy inside. They taste sweet and buttery, and the fruit and nuts from the muesli give them a nice crunch and texture.

The taste of your cookies really changes with your muesli. If yours has lots of berries and raisins, your cookies will be sweeter and fruitier. If it has more oats and nuts, they will be nuttier with extra crunch.

I love having these with a cup of tea in the afternoon, and they make great lunchbox treats for the kids too.

Related Recipe: If you liked these chewy muesli cookies, try my date-filled oatmeal cookies next! The recipe is 140 years old, but it tastes amazing.

Recipe Variations

I have made these cookies so many times, and I love trying different versions based on what I have in the pantry.

Different Types of Muesli

The type of muesli you use completely changes your cookies:

• Fruit-heavy muesli makes sweeter cookies with chewy bits of dried fruit
• Nut-heavy muesli gives more crunch and a nuttier flavor
• Chocolate chip muesli makes them more like classic chocolate chip cookies
• Plain muesli lets you add your own mix-ins like chocolate chips or coconut

Flavor Additions

You can add extra flavors to make your cookies even tastier:

• Add 1/2 teaspoon of cinnamon for a warm, spicy flavor
• Mix in some orange or lemon zest for a fresh citrus twist
• Add a handful of chocolate chips for extra sweetness
• Try a few drops of vanilla extract for a classic cookie flavor

Note: If adding extra dry ingredients like chocolate chips or coconut, you might need to add a tiny bit more golden syrup to help everything stick together. I learned this the hard way when my first batch with added ingredients fell apart!

Storage Tips

These cookies keep really well, which is great because I like to make a big batch at once.

Store your cooled muesli cookies in an airtight container at room temperature, and they will stay fresh for up to a week. The cookies might actually get even chewier after a day or two.

You can also freeze the baked cookies for up to three months. Just place them in a freezer-safe container with parchment paper between layers to prevent sticking.

Top Tip: If you want warm cookies later, you can freeze the cookie dough balls on a tray, then transfer them to a bag once frozen. Bake them straight from frozen, just adding a few extra minutes to the baking time. This is what I do when I want freshly baked cookies without the mess every time.

More Easy Cookie Recipes For You

Want more simple cookie recipes that taste amazing? Check out my YouTube channel for tons of other easy baking ideas. I’ve got loads of quick cookie recipes that use simple ingredients just like these muesli ones. Head over and hit subscribe so you don’t miss any of my newest baking videos!

• Easy Shortbread Cookie Recipe – A buttery, melt-in-your-mouth classic shortbread that’s simple to make and impossible to resist.
• Best Cookies Without Eggs or Butter – These mayonnaise cookies are soft inside, crispy on the edges, and a clever twist on traditional cookies.
• Simple Healthy Cookies – Flourless, sugar-free, and protein-packed, these wholesome cookies are perfect for a healthy snack.

Have you tried making these chewy muesli cookies yet? Leave a comment below and let me know how they turned out or if you have any questions about the recipe!