Fresh Juice Fresh Juice Healthy Made Delicious

Oat and Fruit Breakfast Cookies

Andrew Chase
Photography and styling by Natalie Sorichetti
Enjoy these breakfast cookies guilt-free as a wholesome morning treat. Change the dried fruit if it's not what you love best; instead of cranberries, try dried tart cherries or replace the currants with any kind of raisin or even chopped figs or prunes.


  • 2/3 cup  (150 mL)  whole wheat flour
  • 1/3 cup  (75 mL)  all-purpose flour
  • 1/2 tsp  (2 mL)  baking powder
  • 1/2 tsp  (2 mL)  baking soda
  • 1/4 tsp  (1 mL)  salt
  • 1/4 tsp  (1 mL)  cinnamon
  • 2/3 cup  (150 mL)  maple sugar, maple flakes or packed brown sugar
  • 1/2 cup  (125 mL)  butter, softened
  • 2 eggs
  • 1 cup  (250 mL)  grated peeled apples
  • 2-1/3 cups  (575 mL)  large-flake rolled oats
  • 1/3 cup  (75 mL)  dried cranberries
  • 1/3 cup  (75 mL)  currants


1. In small bowl, whisk together whole wheat and all-purpose flours, baking powder, baking soda, salt and cinnamon.

2. In large bowl, beat maple sugar with butter; beat in eggs, then mix in apples. Stir in flour mixture, then oats; fold in cranberries and currants.

3. Place 1/4-cup/60 mL balls of the batter about 3 inches/8 cm apart on two parchment–lined baking sheets; flatten to about 1/2-inch/1 cm thickness.

4. One sheet at a time, bake in centre of 350°F/180°C oven until golden brown on tops and bottoms, 17 to 20 minutes.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.