I am not a breakfast cereal person, I hate the texture. These biscuits give me my fibre, are quick to make and have ingredients that I have in the house. They are so worth doing. I also like to make them about one meal, for me, in size, so the 16 to 18 biscuits to this recipe works for me.

They can be made bigger or smaller but they are best kept reasonably thick.
The second version uses my homemade breakfast muesli mix that I normally mix with kefir and fruit and leave to expand overnight and then eat with additional home-made granola, psyllium husks, manuka honey with additions and more kefir. It is really healthy and covers all sorts of “superfoods” but, as I said, I really don’t like cereal, especially as it’s getting colder. I’d much rather have a biscuit and a hot cup of tea, closely followed by a hot cup of coffee. One of these biscuits has all of the ingredients of my cereal breakfast, but with the addition of some oats and regular honey, but I have added molasses and my manuka honey and spice mix to the recipe. With the addition of the psyllium and chia that I allow to soak to absorb liquid before stirring in the dry ingredients I have got something that holds together well. I make these biscuits about 5cm wide and 1.5cm thick. One is enough for me for breakfast but others may need to have 2 or just make them bigger.

Breakfast biscuits

MUESLI BREAKFAST BISCUITS – the oats version

Ingredients

Wet Ingredients:

  • 200g pitted dates
  • 170ml boiling water
  • 2 eggs
  • 120g maple syrup or honey
  • 85g coconut oil or mild olive oil or 85g melted butter
  • 2 tsp vanilla essence

Dry Ingredients:

  • 2 1/2 cups rolled oats
  • 1 cup any of the following – chopped almonds, sunflower seeds, pumpkin seeds or any nuts or seeds
  • 1/2 cup desiccated coconut
  • 1 cup dried cranberries, sultanas or chic chips or combination
  • 1 1/2 cups almond meal
  • 1 tsp baking powder
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 160C (fan) Line 2 trays with baking paper.
  2. Put the dates into a heavy glass bowl or thick glass jug and with 170ml hot water. Place in a microwave on high for 3 minutes and leave to rest until cooled to just warm.
  3. Meanwhile add “Dry Ingredients” to a large bowl and mix to combine.
  4. Add the dates and water mix to the jug of a blender and add remaining “Wet Ingredients”. Pulse and blend until the mixture is smooth.
  5. Add the blended date mixture to the combined dry ingredients mix and stir until the two mixes are incorporated and there aren’t any dry patches.
  6. Scoop out 16 biscuits, a lever action ice-cream scoop works well. It will need to be overfull. Space them out, 8 to a tray.

Flatten the biscuits to about 1.5cm thick and push the edges up and round them out so they are evenly thick.

  1. Bake for 20 minutes until golden on middle to lower rack to reduce the chance of the top burning before the bottm is cooked..
  2. Remove from the oven and leave to cool on the tray. (optionally) leaving the oven on.
  3. Once cooled and they are able to stay together flip them and cook for a further 10 minutes, so the base firms up.
  4. Store in an airtight container for a few days or freeze in layers with baking paper between them. They may stick together if not separated.
  5. They can be eaten straight from the freezer.

 

 

MUESLI BREAKFAST BISCUITS – nearly healthy

Ingredients

Wet Ingredients:

  • 200g pitted dates
  • 170ml boiling water
  • 2 eggs
  • 2 tsp black strap molasses
  • 150g honey – include some manuka honey in this measurement
  • 150g coconut oil or mild olive oil or melted butter
  • 2 tsp vanilla essence
  • 1/4 cup kefir or yoghurt or even milk (to absorb the psyllium and chia – add more if it seems to need it to mix into the dry ingredients)

For Soaking

  • 3/4 cup of my muesli mix (hemp seeds, chia, LSA, flax, nigella)
  • 1/2 cup psyllium husks

Dry Ingredients:

  • 1 1/2 cups rolled oats
  • 1 cup any of the following – chopped almonds, sunflower seeds, pumpkin seeds or any nuts or seeds
  • 1/4 cup desiccated coconut
  • 1 cup dried cranberries, sultanas or chic chips or combination
  • 1 cup almond meal
  • 2 tsp baking powder
  • 2 tsp cinnamon (tumeric, ginger and celtic salt – optional but some added health benefits)

Instructions

    1. Put the dates into a heavy glass bowl or thick glass jug and with 170ml hot water. Place in a microwave on high for 3 minutes and leave to rest until cooled to just warm.
    2. Meanwhile add “Dry Ingredients” to a large bowl and mix to combine.
    3. Add the dates and water mix to the bowl of a food procesor and add remaining “Wet Ingredients”. Pulse and blend until the mixture is smooth.
    4. Add the “for soaking” ingredients to the food processor and pulse, just until all ingredients are combined.
    5. Leave to rest for about half an hour to give the chia and psyllium time to absorb some of the liquid and expand. Add more kefir (or milk, yoghurt) if necessary.
    6. Preheat oven to 150C (fan), line 2 trays with a silicone baking mat or baking paper (adjust cooking time – baking paper will be a bit quicker on the base)
    7. Add the blended date and “for soaking” mixture to the combined dry ingredients mix and stir until the two mixes are incorporated and there aren’t any dry patches.
    8. Scoop out 16 – 20 biscuits, a lever action ice-cream scoop works well. Space them out, 9 to a tray.
    9. Flatten the biscuits to about 1.5cm thick and push the edges up and round them out so they are evenly thick. They don’t expand so they can be reasonably close together to fit on the two trays.
    10. Bake for 15 minutes on middle to lower rack to reduce the chance of the top burning before the bottm is cooked., checking every 2 minutesuntil golden.
    11. Remove from the oven and leave to cool on the tray. They set up hard but are quite crumbly until fully cooled. Some time in the refrigerator will speed this up so they can be packed if you are wanting to freeze them straight away.
    12. Store in an airtight container for a few days or freeze in layers with baking paper between them. They may stick together if not separated.Smaller healthier biscuits
    13. They can be eaten straight from the freezer.

Version 3 – Karen’s Sourdough Breakfast Cookies (Byron Bay–Inspired)

These nourishing cookies are my healthy riff on the popular Recipetin Eats breakfast cookie, itself a nod to the Byron Bay Cookie Company style. I’ve made several changes over time to dial up the nutrition and create a softer, more digestible cookie — without sacrificing flavour or that chewy texture. Adding sourdough starter (even discard!) brings lightness, subtle tang, and gut-friendly benefits.

Ingredients

Wet Ingredients:

  • 200 g pitted dates
  • 150 ml boiling water

 

  • 2 eggs (approx. 100 g)
  • 40 g blackstrap molasses
  • 150 g honey (I use part Manuka for its antibacterial properties)
  • 150 g coconut oil, light olive oil, or melted butter
  • 10 ml vanilla extract
  • 45 g kefir, milk, or yogurt
  • 120 g sourdough starter (100% hydration)

For Soaking:

  • 75 g muesli mix (hemp seeds, chia, LSA, flaxseed, nigella)
  • 50 g psyllium husks
  • Optional: 10 g flaxseed meal for added structure

Dry Ingredients:

  • 175 g rolled oats (slightly increased from original for better structure)
  • 130 g mixed nuts or seeds
  • 20 g desiccated coconut
  • 150 g dried fruit or dark chocolate chips
  • 100 g almond meal
  • 10 g baking powder
  • 5 g cinnamon
  • Optional: turmeric, ground ginger, Celtic salt – sometimes I mix this with the manuka honey

Method:

  1. Combine dates and boiling water in a microwave-safe jug. Microwave on high for 3 minutes. Let cool slightly then blend till smooth in a high speed blender.
  2. In a large bowl, mix all dry ingredients.
  3. Blend the date mixture with eggs, molasses, honey, oil, vanilla, kefir, and sourdough starter in the food processor until smooth.
  4. Add muesli mix, psyllium husks, and flaxseed (if using). Pulse gently to combine.
  5. Rest mixture for 30 minutes to allow the seeds and psyllium to absorb moisture. Add more kefir if needed.
  6. Preheat oven to 150°C fan. Line two trays with a baking paper or a silicone sheet.
  7. Stir wet mixture into dry until well combined. Chill to rest for 20 minutes to make it easier to scoop.
  8. Scoop 16–20 cookies (80 g each) – a large lever action ice-cream scoop works well, shape by neatening up the edges and flatten to 1.5 cm thick.
  9. Bake for 20 minutes on middle to lower rack to reduce the chance of the top burning before the bottm is cooked. Cool fully on tray — they’ll firm as they cool.
  10. Store airtight for a few days or freeze with baking paper between layers.

Notes on the Changes:

  • Sourdough starter: Adds a hint of tang, improves digestibility, and reduces density. Discard works just fine — a great way to use up excess starter.
  • Boiling water reduced slightly to accommodate hydration from the starter.
  • Oats increased slightly to balance the added moisture.
  • Kefir instead of milk: Boosts probiotics and supports psyllium thickening. I adjust it as needed based on the consistency after resting.
  • Psyllium, chia, and flax: These all contribute to a sustained release energy profile while helping the cookies bind without refined flour.
  • Blackstrap molasses: Adds depth and extra minerals like iron and calcium.
  • Honey (including Manuka): Adds natural sweetness with antimicrobial benefits.
  • Spice mix and optional add-ins: Anti-inflammatory and flavourful — feel free to play with quantities to suit your taste.

Lower-Carb, High-Fibre Sourdough Breakfast Biscuit – Version 4, all by weight.

Wet Ingredients:

  • 200 g pitted dates
  • 150 ml boiling water
  • 2 eggs (approx. 100 g)
  • 10 g blackstrap molasses (reduced)
  • 120 g honey or manuka honey combo
  • 150 g coconut oil, light olive oil, or melted butter (warm the coconut oil in microwave if necessary)
  • 10 g vanilla extract
  • 45 g kefir, milk, or yogurt
  • 120 g sourdough starter (100% hydration)

For Soaking:

  • 75 g muesli mix (hemp seeds, chia, LSA, flaxseed)
  • 60 g psyllium husks (increased for structure)
  • 15 g flaxseed meal (to add body and omega-3s)

Dry Ingredients:

  • 100 g millet flakes (lower GI, adds crumb structure)
  • 40 g rye flour (earthy flavor, ferment-friendly)
  • 130 g mixed nuts or seeds
  • 20 g desiccated coconut
  • 120 g dried fruit or dark chocolate chips (reduce slightly to offset date sugars)
  • 100 g almond meal
  • 10 g baking powder
  • 5 g cinnamon
  • Optional: turmeric, ginger, Celtic salt (enhance with antibacterial honey mix)

Method:

  1. Combine dates and boiling water in a jug; microwave 3 minutes, then let cool.
  2. Mix all dry ingredients in a large bowl (excluding the soaking mix).
  3. Blend date mixture with eggs, molasses, honey, oil, vanilla, kefir, and sourdough starter until smooth.
  4. Stir in muesli mix, psyllium, and flaxseed meal; pulse gently.
  5. Rest mixture for 30 minutes to absorb moisture. Add more kefir if thickening is slow.
  6. Preheat oven to 150°C fan, hot air. Line trays with baking paper or silicone.
  7. Combine wet and dry ingredients. Chill 20 minutes if mixture is soft.
  8. Scoop 80 g portions (16–20 biscuits), shape and flatten to ~1.5 cm thick.
  9. Bake 25 minutes on middle to lower rack to reduce the chance of the top burning before the bottm is cooked. Cool completely on tray to set.
  10. Store airtight or freeze with baking paper between layers.

Possible problems
* Burning on the Top:
* Possible Cause: Suggests either your cookies are too close to the top heating element, or the fan is distributing heat very aggressively to the top, or the bottom is insulated (by the dark tray + silicone mat), causing the heat to concentrate on the exposed top.

   * Suggestion 1 (Rack Position): Try moving your oven rack down one notch. This increases the distance from the top element.

* Dark Trays and Silicone Mats:
* Dark Trays: Dark pans absorb more radiant heat, leading to faster browning, especially on the bottom. While your problem is the top burning, the dark tray might be contributing to uneven heat distribution where the bottom isn’t cooking as fast as the top is browning.
* Silicone Mats: Silicone mats provide excellent non-stick properties and can promote even cooking, but they also act as an insulator. This can slow down the cooking of the bottom of the cookie
* If possible, switch to a light-colored metal baking sheet without a silicone mat, at least for a test batch. You can lightly grease it or use parchment paper. This will give the most direct and even heat transfer from the bottom and sides, allowing the cookies to cook more evenly.
* Temperature: Start with a lower temperature for a fan-forced oven, given your previous issues. Try 140°C – 150°C.
* Cooking Time & Monitoring:
* Start checking around 15 minutes.
* Look for even golden browning. If the tops are browning too fast while the rest seems undercooked, loosely tent with foil for the remaining cooking time.
* Cook in short 2-3 minute increments until the edges are nicely browned and crispy.
* Cooling: Allow them to cool completely on a wire rack to promote crispiness.