Homemade Cranberry Oatmeal Breakfast Crackers -- First Attempt

In preparation for my Nashville girls' weekend, I bought a couple food things that I thought would be easy to take with us for our early morning on race day.  I bought a type of breakfast biscuit that said would help me have lasting energy because of the whole grains.  I did eat one package of biscuits that morning with some peanut butter spread on it.  Since the packages were 2/$5 when I bought them I had two boxes of these things!  My kids ended up eating the rest of them and now my daughter asks for them.

I don't usually buy those types of things because of all of the "extra" ingredients that I don't want my kids to have, but like I said. . . . . it was kind of a convenience for that specific weekend. 

I set out to try to create some kind of homemade breakfast biscuit.  I think my kids are like me and they like crunchy things.  I thought my best bet would be to look for a cracker recipe.  I found a recipe for Oatmeal Crackers on allrecipes.com.  As usual, I used the recipe as a basic recipe just to figure out what ratio of wet:dry ingredients I should use and time and temperature for baking. 

You can find the original recipe here:

The original recipe had mixed reviews.

Here's what I used:

Ingredients
1 1/2 cups quick cook oats
1 cup whole wheat flour
1/2 tsp. salt
1 tsp. cinnamon
2 Tbsp. white sugar

3 Tbsp. butter, cut into small pieces
2 Tbsp. Olive Oil
1 tsp. vanilla extract

1/2 cup milk (I used 2%)

1/4 cup dried cranberries, soaked for a half hour in water

Directions
Pulse oatmeal in food processor until it resembles a coarse flour.
Add the whole wheat flour, salt, sugar and cinnamon and pulse until well combined.
Add the cranberries, butter, olive oil and vanilla extract and pulse until everything is combined and it looks like the consistency and size of large crumbs.
Pour flour mixture into a bowl.

Pour in milk  and mix with a spatula until it forms a dough.

Preheat oven to 350 degrees.
Butter a baking pan, bar pan or cookie sheet.  I used my Pampered Chef Bar Pan, of course!  I told you guys I love cooking on stones!
Press out the dough until it's about an 8x8 square.
Roll the dough out the rest of the way with a greased rolling pin.  I use my small one.
When mine was rolled out, it took up almost the whole bar pan.
Using a ruler and a sharp knife or pizza cutter, cut lines in the rolled out dough.
Prick the dough with a toothpick or cake tester all over.
Cook in the preheated oven for 10 - 15 minutes.
I left mine in for 13 minutes and let it cool on the hot stone.

Our recipe had mixed reviews also.  The kids loved them and gobbled them all up within the day.  My hubby and I thought they were too dry.  So, I will attempt them today with a couple switches and see how they turn out.  Of course, I'll let you guys know how the new ones turn out as well.  Maybe I'll try yeast. . . . maybe I'll try baking soda. . . .who knows!  Maybe I'll cut them in circles and bake them on a preheated hot stone.  Again. . . who knows!



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