Cookies for breakfast? Sure—when they are rich in fiber and low in fat and taste like big chunks of granola. Make these ahead of time for a quick breakfast treat.

• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup firmly packed brown sugar
• Egg substitute equivalent to 1 egg
• 3 tablespoons canola or corn oil
• 1 1/4 cups quick-cooking or regular rolled oats
• 1/2 cup wheat germ

Preheat oven to 350°F.
In a small bowl, stir together flours, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine brown sugar, egg substitute, and oil. Stir until well combined. Stir in flour mixture, oats, and wheat germ.
Drop dough by tablespoons about 1 inch apart on a baking sheet. Flatten slightly to a 2-inch diameter with your hand or the bottom of a glass. Bake 10 minutes or until light brown. Cool on wire racks. Store cooled cookies in an airtight container for one week or in the freezer for several weeks.