Breakfast biscuit with slowly available glucose

A baked cereal product comprising:

• a slowly available glucose (SAG) content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, a water activity of about 0.3 or less, a total flour content consisting essentially of refined flour and whole grain flour, wherein the refined flour is present in an amount of about 40 wt % to about 60 wt % of the baked cereal product and wherein the whole grain flour is present in an amount up to 6.5 wt % of the baked cereal product, and seeds in the form of grits, cuts, or combinations thereof, and wherein the seeds in the form of grits, cuts, or combinations thereof contribute to the SAG content of the baked cereal product and are present in an amount of 3 wt % to 25 wt % and wherein the total flour content consists essentially of wheat flour.