Katherine's Breakfast Cookies

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Nutritional Info
  • Servings Per Recipe: 42
  • Amount Per Serving
  • Calories: 109.3
  • Total Fat: 2.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 159.9 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Katherine's Breakfast Cookies calories by ingredient
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yummy healthy breakfast or anytime treats! yummy healthy breakfast or anytime treats!
Number of Servings: 42


    2C. Fiber One cereal (original)
    2C. buttermilk
    2C. granola
    1 ½ C. oats (regular not instant)
    2 -6oz. jars Gerber peaches
    1C. canned pure pumpkin
    4 eggs (OR 1C. egg substitute)
    1C. dried cranberries
    1C. raisins
    1C. mixed dried fruit (i.e. apples, bananas, etc.)
    1 ½ C. brown sugar
    2tsp. baking powder
    2Tbsp. vanilla extract
    2Tbsp. Coffee-mate Sugar Free French Vanilla Powder (optional)
    2Tbsp. cinnamon
    1tsp. salt
    1C. peanuts


In a bowl mix the Fiber One cereal and the buttermilk and set it aside to soak for at least ½ hr. In a very large bowl mix together the Gerber peaches, pumpkin, vanilla and eggs. Then add the brown sugar, Coffee-mate, cinnamon, salt and baking powder. Next add: granola, oats, dried cranberries, raisins, and mixed dried fruit.

Add the Fiber One mixture (after it soaks for 30min.) into the mixture in the large bowl. Let the entire mixture chill for a minimum of 1 hour in the refrigerator. Best if it chills for 1-2 days.

Preheat oven at 375. Spoon cookie dough onto a tinfoil covered, sprayed (non-stick spray) cookie sheet. Spread batter a bit with the bottom of the spoon. Drop a few peanuts on top of each cookie and press them in a little. Bake at 375 for 12-16mins. Let the cookies cool on the cookie sheet for at least 20mins. before removing. Store in refrigerator. Or freeze and reheat in microwave as needed.

Number of Servings: 42

Recipe submitted by SparkPeople user JENNA@HCO.

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