Oatmeal, Apple & Cranberry Breakfast Cookies Recipe

Name: Oatmeal, Apple & Cranberry Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml cake flour, sifted; 500 ml oats; 500 500 ml granola cereal or 500 ml coconut; 350 ml brown sugar; 275 ml butter or 275 ml margarine; 250 ml dried cranberries or 250 ml raisins; 30 30 ml maple syrup or 30 ml honey; 2 big apples or 2 big pears, grated; 1 egg, whisked; 5 ml bicarbonate of soda, dissolved in a little milk; 5 ml vanilla essence; 2 ml cinnamon; 3 ml salt

Servings: persons

500 ml cake flour, sifted
500 ml oats
500 500 ml granola cereal or 500 ml coconut
350 ml brown sugar
275 ml butter or 275 ml margarine
250 ml dried cranberries or 250 ml raisins
30 30 ml maple syrup or 30 ml honey
2 big apples or 2 big pears, grated
1 egg, whisked
5 ml bicarbonate of soda, dissolved in a little milk
5 ml vanilla essence
2 ml cinnamon
3 ml salt

1
Preheat the oven to 180 degrees Celsius.
2
Spray a few baking sheets with nonstick spray or smear with butter lightly.
3
Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
4
Mix well.
5
Beat the butter and brown sugar together until light and fluffy.
6
Add the egg, then add the golden syrup and vanilla and blend well.
7
Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
8
Mix well and knead the dough throughly.
9
Shape into small palm sized balls and place on the pre-greased baking sheets.
10
Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
11
Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
12
Store in airtight containers.

3784

kcal

Calories

Fat

774

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 ml cake flour, sifted, 500 ml oats, 500 500 ml granola cereal or 500 ml coconut, 350 ml brown sugar, and more.

Yes, Oatmeal, Apple & Cranberry Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal, Apple & Cranberry Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions