Oaties

I got gifted tons of gorgeous organic oats from Flahavan’s so I said I better put them to use!! Granola, flapjacks, oat bars, my baked oats, overnight oats or my oat & yoghurt loaf are my typical go-to recipes for oats.

Instead, I was thinking something like a flapjacks but a bit more crumbly. A bit more biscuity. Along came these oaties!

They are a super quick recipe to both make and bake. You can put a million twists on them from swapping around flours in the mix to flavouring with citrus zest, ginger, cinnamon or slathering some melted chocolate over the top after they cool.

Let me know what added extras you decided to add in to these irresistible oaties!!!

Makes 12.

  • 75g butter
  • 75g brown sugar
  • 1 tbsp honey, maple syrup or golden syrup
  • 50g wholemeal spelt flour (or whatever kind of flour you have at hand, white or wholemeal)
  • 30g BiaSol morning glory grains (use 30g of flour instead)
  • 150g oats
  • 1/2 tsp baking soda
  • *if you’re adding some extra flavour: 1 tsp of ground cinnamon or ginger, zest of 1 lemon or orange
  1. Preheat the oven to 180°C/160°C fan/350°F and line a baking tray with parchment.
  2. Place the butter and sugar in a saucepan and melt together over a low heat. Stir frequently when it starts to melt to ensure all the sugar is melted and the butter doesn’t start to bubble. Remove from the heat and stir through the honey.
  3. Mix all the dry ingredients together in a large mixing bowl and stir through the melted ingredients until no dry ingredients remain. This is the time to stir through any extra flavours too.
  4. Place a scone cutter on the baking tray and press 2 tablespoonfuls of the mixture down into the cutter until you get a thick compressed oatie shape. Carefully remove the cutter and repeat until you get 12 oaties.
  5. Bake in the oven for 10 minutes or until golden brown. Remove from the oven and allow to cool fully on the tray. If drizzling with chocolate, melt the chocolate and drizzle or dunk your oaties with chocolate.
  6. Store in a resealable container for up to 5 days.
Happy cooking,
Sinéad
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