Print Recipe

Whole Wheat Autumn Berry Breakfast Cookies


Submitted by: Mani Niall

These are the perfect cereal bar cookies that you can make right in your own kitchen. Packed with whole grains and berries, they make the perfect breakfast to go.


  • 3 c. old-fashioned rolled oats
  • 2 c. whole wheat pastry flour
  • 1 c. bran
  • 1/2 c. sesame seeds
  • 1 tbsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/3 c. butter or palm shortening
  • 1/3 c. vegetable oil
  • 1 c. applesauce
  • 3/4 c. agave syrup or honey
  • 2 lg. eggs
  • 1 c. milk soy milk, or buttermilk
  • 1 tbsp. lemon zest
  • 1 tbsp. orange zest
  • 1 c. blueberries
  • 1 c. dried cranberries raisins or dates


Preheat the oven to 375 F. Line baking sheets with parchment or use a silpat or non-stick spray, for easier clean-up.

Stir together the oats, flour, bran, sesame seeds, Clabber Girl Baking Powder, baking soda and salt. Using your hands or two forks, cut in the butter or shortening, oil and applesauce, until the mixture resembles coarse crumbs. In a separate bowl, whisk the agave or honey, eggs, milk, and the 2 zests. Make a well in the center of the dry ingredients, add the wet ingredients and the berries. Stir with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed. Scoop the dough by the 1/3 cupful onto prepared baking sheets. Press a sprinkling of oats and blueberries over the top for that rustic scone look. Bake for about 22 minutes or until just firm in the center. Cool on a rack.

Best stored frozen and reheated just before eating.