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
Scale
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
