Fruit Crunch Breakfast Cookies

Fruit Crunch Breakfast Cookies
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 2.2 g
  • Cholesterol: 26.9 mg
  • Sodium: 161.9 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.8 g

View full nutritional breakdown of Fruit Crunch Breakfast Cookies calories by ingredient
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A soft, chewy, fruity way to start your day with whole grains! A soft, chewy, fruity way to start your day with whole grains!
Number of Servings: 16


    2 eggs
    1 c. applesauce, unsweetened
    1/4 c. whipped honey
    1 tsp. vanilla extract
    1 tsp. baking soda
    1/2 c. whole wheat flour
    1 tsp. cinnamon
    1/2 tsp. salt
    1/2 c. Hodgson Mill MultiGrain Hot Cereal with flaxseed and soy, uncooked
    3 1/4 c. quick oats, uncooked
    3/4 c. craisins, dried cherries, or other dried fruit
    1/2 c. walnuts or other nuts


Heat oven to 375

Beat eggs, applesauce, and honey together.
Add in cinnamon, vanila, baking soda, salt.
Stir in flour, oats, and cereal.

Add dried fruit and nuts of your choice (we use mixed fruit, cherry craisins, and walnuts).

With an ice cream scoop, drop onto ungreased cookie sheet and bake for 20 minutes, allow to cool. Makes about 16 cookies.

Bake ahead for the week and freeze the rest of the batter!

Easily adaptable to add protein powder, other hot cereals, oat bran, and/or wheat germ in the place of the multigrain cereal.

Number of Servings: 16

Recipe submitted by SparkPeople user CAYODER.

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