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Whole Wheat and Oat Flour Graham Crackers

Whole Wheat and Oat Flour Graham Crackers

Graham crackers have historically been made out of graham flour, a coarsely ground whole wheat flour. These days, however, the first ingredient on a box of graham crackers is typically enriched white flour. Whole wheat flour is usually somewhere on the ingredient list, but it is rarely, if ever, the first ingredient. This is too bad as most of us would benefit from replacing some of the refined grains we eat with whole grains.

I decided to make graham crackers containing only whole grain flours because my two year old loves graham crackers and I love a baking project. My initial attempt used all whole wheat pastry flour (I couldn’t find graham flour at any of my local grocery stores). Needless to say, the graham crackers were a bit dense. By replacing some of the whole wheat flour with oat flour, I was able to make something that tasted remarkably like the graham crackers my son loves. Oh, and they go really well with a cup of coffee

100% whole grain graham crackers

Whole Wheat and Oat Flour Graham Crackers

Yield: 28 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Crispy and sweet, these whole grain Graham Crackers are a delicious snack or treat.


  • 1 2/3  cups  Whole Wheat Pastry Flour
  • 3/4 cup Oat Flour, I make my own by blending old fashioned oats
  • 7 tablespoons Unsalted Butter, cold and cut into small cubes
  • 2/3 cup Brown Sugar
  • 2 tablespoons Vanilla
  • 5 tablespoons Milk, I use whole milk
  • 1/3 cup Honey
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Sea Salt


To make graham cracker dough:

    1. Stir together milk, vanilla and honey in a glass measuring cup until combined, set aside
    2. Blend dry ingredients together in food processor until combined
    3. Add cold butter to food processor and pulse until just incorporated
    4. While food processor is running, slowly add milk mixture and continue to process until just fully incorporated
    5. Scrape dough (it will be very sticky) onto a piece of parchment paper, shape into a disk. Fold remaining parchment paper around dough and then wrap in plastic. Refrigerate until firm, or at least two hours

    To bake graham crackers:

      1. Preheat oven to 350 degrees F
      2. Roll half of the graham cracker dough out on parchment paper to 1/8 inch thickness, using flour as needed to prevent sticking
      3. Cut out desired shape.  I used a 2-inch circle cookie cutter, but you could just use a knife and make the traditional rectangles. Without separating the cracker from the dough, place the whole sheet of parchment paper in the freezer for 10 minutes until firm. This will make the dough cut-outs firm enough to transfer
      4. While dough is chilling, repeat steps 2 and 3 with remaining dough
      5. Transfer cold and firm dough cut-outs onto a parchment lined baking sheet
      6. Bake for 12 to 15 minutes, until just starting to brown on the edges
      7. Let graham crackers cool for five minutes before transferring to a cooking rack to cool completely
      Nutrition Information:
      Yield: 28
      Amount Per Serving: Calories: 76

      Recipe adapted from Smitten Kitchen’s Graham Cracker recipe and makes approximately 56 2-inch diameter cookies.

      100% whole grain graham crackers, Whole wheat and oat flour graham crackers
      100% whole grain graham crackers, Whole wheat and oat flour graham crackers

      Nutrition information (per cookie):

      • 38 calories
      • 3.6 g added sugar
      • 0.6 g fiber
      • 0.7 g protein
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