If you’re looking for a delightful treat that’s both wholesome and delicious, the Blueberry & Pecan Oaties Recipe is a must-try. I absolutely love how these oaties blend the natural sweetness of dried blueberries with the rich crunch of pecans, all wrapped up in a cozy cinnamon-spiced oatmeal base. They’re perfect whenever you want a snack that feels a little special but is really easy to make.
When I first tried this Blueberry & Pecan Oaties Recipe, I was blown away by how quick it came together and how satisfying it was to bite into a cookie that’s crumbly yet chewy with just the right snap. Whether you want to pack a little something for a picnic or enjoy a comforting afternoon tea, these oaties deliver every time.
Why You’ll Love This Recipe
- Quick and Easy: Mixing everything by hand and no fancy equipment makes it an effortless bake.
- Wholesome Ingredients: Oats, pecans, and dried blueberries come together for a nutritious snack.
- Great Texture: A perfect balance of chewy and crunchy gives each bite a satisfying feel.
- Versatile Flavours: You can easily swap the dried blueberries for cranberries or raisins based on your taste.
Ingredients You’ll Need
Each ingredient in the Blueberry & Pecan Oaties Recipe plays an important role—from the oats bringing that comforting chewiness to the cinnamon adding warmth. You’ll find that even the simple additions, like chilled butter and a beaten egg, help the dough come together beautifully.
- Plain flour: Make sure to have extra handy for dusting your work surface so your dough won’t stick.
- Baking powder: Just a touch for lightness in your oaties without weighing them down.
- Porridge oats: Use traditional rolled oats rather than instant for the best texture.
- Golden caster sugar: Adds sweetness but also helps to caramelize the edges during baking.
- Ground cinnamon: This gives a lovely subtle spice that gently complements the other flavors.
- Butter: Chilled and chopped—helps deliver that crumbly, tender texture.
- Dried blueberries: If you can’t find them, dried cranberries or raisins work just as well.
- Pecans: Roughly broken to add crunchy bites in every cookie.
- Egg: Beaten, to bind everything nicely while keeping the dough moist.
Variations
I love that this Blueberry & Pecan Oaties Recipe can easily be customized to suit whatever you have in your pantry or dietary preferences. Feel free to experiment with different nuts, dried fruits, or spices to make it your own — you might discover a new favorite combo!
- Nut-free: I’ve swapped pecans for sunflower seeds when making these for kids with allergies – equally tasty and crunchy.
- Extra zing: Adding a tiny pinch of nutmeg or cardamom alongside the cinnamon really brightens the flavor.
- Gluten-free option: Use gluten-free flour and oats; I’ve done this and they still come out beautifully with the same texture.
- Seasonal fruits: Try dried cherries or chopped dried apricots instead of blueberries for a different but equally delightful twist.
How to Make Blueberry & Pecan Oaties Recipe
Step 1: Mix Your Dry Ingredients and Rub in Butter
Start by tipping the plain flour, baking powder, porridge oats, golden caster sugar, and ground cinnamon into a large bowl. I like to mix everything with my hands here—it feels more connected and you get to judge the texture better. Next, add the chopped chilled butter and use your fingertips to rub it into the mixture until it looks like fine breadcrumbs. This step is key to creating that crumbly, tender bite we want in these oaties.
Step 2: Add Blueberries, Pecans, and Egg, Then Form the Dough
Once your butter is evenly rubbed in, stir through the dried blueberries and roughly broken pecans. Pour in the beaten egg and mix everything together with a wooden spoon or a sturdy knife until the dough forms a big, firm ball. If it feels a little sticky, just add a whisper of flour when you roll it out. Lightly flour your work surface, then roll the dough into a thick sausage shape about 6cm across. Wrap it well in cling film and pop it into the fridge to chill until firm – this usually takes about 30 minutes but you can leave it longer if you want to prep earlier.
Step 3: Slice and Bake to Golden Perfection
Preheat your oven to 180°C (fan 160°C/gas mark 4). Unwrap your chilled dough log and slice it thickly into discs—around 1cm thick works beautifully. Arrange the slices on greaseproof-lined baking trays, giving them a little space to spread slightly. Pop them in the oven and bake for 15 minutes until the edges turn a lovely golden color. If baking from frozen, add a couple of extra minutes. Once baked, let the oaties cool on the trays to firm up before transferring them to a wire rack.
Pro Tips for Making Blueberry & Pecan Oaties Recipe
- Keep Butter Cold: I learnt that cold butter prevents the dough from becoming greasy and gives you a better crumbly texture.
- Don’t Overmix: Stir just enough to bring the dough together—overworking can make your oaties tough.
- Slice Thickly: Thick slices hold their shape well and give you that nice chewy center everyone raves about.
- Cool Before Moving: Leaving them to harden on the trays before transferring avoids breakage and keeps edges crisp.
How to Serve Blueberry & Pecan Oaties Recipe
Garnishes
I usually enjoy these oaties just as they are, but if I’m feeling fancy, I sprinkle a little extra chopped pecans on top right after slicing for that extra crunch. Sometimes a dusting of cinnamon sugar just before baking adds a lovely sparkle and sweetness that my family adores.
Side Dishes
These Blueberry & Pecan Oaties pair beautifully with a cup of your favorite tea or coffee. On cozy mornings, I serve them alongside creamy yogurt or a dollop of whipped cream to add softness and richness.
Creative Ways to Present
For a special occasion, I like to stack these oaties into little cookie towers tied with rustic twine, laid on a pretty plate with fresh berries. It makes a darling gift or a delightful center to any dessert table. You can also serve them broken up over ice cream for a crunchy topping with a bit of fruity tang.
Make Ahead and Storage
Storing Leftovers
I keep leftover Blueberry & Pecan Oaties in an airtight tin at room temperature, and they stay perfectly fresh and crisp for up to a week. If they soften a bit, I just pop them back in a warm oven for a few minutes to revive that crunch.
Freezing
One tip I discovered is you can freeze the unbaked dough log wrapped tightly in cling film for up to 2 months. When I want fresh oaties, I just slice the frozen dough a bit thicker and bake them straight from frozen, adding a few minutes to the baking time.
Reheating
If you have baked oaties leftover, reheating them in a preheated oven at 160°C for around 5 minutes restores the texture beautifully. I avoid microwaving since that can make them chewy or soggy.
FAQs
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Can I use fresh blueberries in the Blueberry & Pecan Oaties Recipe?
Fresh blueberries have too much moisture and will alter the dough’s texture, making it too wet and cakey. It’s best to stick with dried blueberries or substitute with dried cranberries or raisins for this recipe.
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What’s the best way to chop pecans for these oaties?
I like to roughly break pecans by hand or lightly crush them with a rolling pin for chunky pieces that provide a nice contrast in texture. Avoid chopping them too finely, or you’ll lose that satisfying crunch.
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How do I know when the Blueberry & Pecan Oaties are fully baked?
Look for a golden edge around the slices and a slightly firm center. They might feel soft when hot but will firm up as they cool on the tray, so be patient before moving them.
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Can I make this recipe vegan?
Yes! Replace butter with solid coconut oil or vegan butter, and swap the beaten egg for a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The texture may be slightly different but still delicious.
Final Thoughts
This Blueberry & Pecan Oaties Recipe holds a special place in my kitchen because it feels both indulgent and nourishing at the same time. Whether you’re baking for yourself or to share, these oaties bring comfort and joy with each bite. I hope you’ll enjoy making and eating them as much as I do—they really hit the spot when you want a wholesome treat that’s anything but ordinary.
Print
Blueberry & Pecan Oaties Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: Approximately 20-24 cookies
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Deliciously crunchy and naturally sweet, these Blueberry & Pecan Oaties combine wholesome oats, dried blueberries, and crunchy pecans in a subtly spiced biscuit. Perfect for afternoon tea or a snack, these oaties offer a delightful texture with a hint of cinnamon and a buttery crumb. Easy to make and bake, they bring a homely comfort with every bite.
Ingredients
Dry Ingredients
- 175g plain flour, plus extra for dusting
- ½ tsp baking powder
- 85g porridge oats
- 175g golden caster sugar
- 1 tsp ground cinnamon
Wet & Mix-ins
- 140g butter, chopped
- 70g pack dried blueberries (or use raisins or dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
Instructions
- Mix Dry Ingredients: Tip the plain flour, baking powder, porridge oats, golden caster sugar, and ground cinnamon into a large bowl. Using your hands, mix them thoroughly to combine all the dry ingredients evenly.
- Incorporate Butter: Add the chopped butter to the dry mixture. Rub the butter into the mix with your fingertips until it has fully disappeared and the mixture feels crumbly yet holds together slightly.
- Add Fruit, Nuts, and Egg: Stir in the dried blueberries and roughly broken pecans. Then add the beaten egg and mix everything well using a cutlery knife or wooden spoon until the dough forms a cohesive, large ball.
- Shape and Chill Dough: Lightly dust your work surface with flour. Roll the dough into a thick sausage shape about 6cm in diameter. Wrap the sausage-shaped dough tightly in cling film and chill it in the fridge until solid, which helps it to set for easier slicing.
- Bake the Cookies: Preheat your oven to 180°C (fan 160°C)/gas mark 4. Remove the dough from the fridge and unwrap it. Using a sharp knife, slice the dough log into thick discs and place them spaced out on baking sheets.
- Bake Until Golden: Bake the slices for 15 minutes or a few minutes longer if baking from frozen, until the oaties turn golden brown. Remove from the oven and let them harden slightly on the trays.
- Cool and Serve: Transfer the baked oaties onto a wire rack to cool completely before serving or storing. This helps them to firm up and ensures the best texture.
Notes
- For variety, substitute dried blueberries with raisins or dried cranberries.
- Ensure dough is well chilled before slicing to prevent the cookies from spreading too much during baking.
- Store cooled oaties in an airtight container for up to 5 days to maintain freshness.
- If you prefer a crunchier cookie, bake a couple of minutes longer but watch carefully to avoid burning.
- Use fan oven setting for more even baking if available.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
