Description
Deliciously crunchy blueberry and pecan oaties featuring a wholesome blend of oats, dried blueberries, and pecans, perfect for a satisfying snack or breakfast treat. These cookies combine the nutty flavor of pecans with the sweet tartness of dried blueberries, all held together with a hint of cinnamon and golden caster sugar for warmth.
Ingredients
Units
Scale
Dry Ingredients
- 175g plain flour, plus extra for dusting
- 1/2 tsp baking powder
- 85g porridge oats
- 175g golden caster sugar
- 1 tsp ground cinnamon
Wet and Mix-ins
- 140g butter, chopped
- 70g dried blueberries (or raisins or dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
Instructions
- Mix Dry Ingredients: Tip the flour, baking powder, oats, sugar, and cinnamon into a bowl. Mix well with your hands to combine all the dry ingredients evenly.
- Add Butter and Rub In: Add the chopped butter to the dry mixture and rub it in using your fingers until the butter is fully incorporated and disappears into the mixture, creating a crumbly texture.
- Incorporate Blueberries, Pecans and Egg: Stir in the dried blueberries and pecans. Add the beaten egg and mix well with a wooden spoon or cutlery knife until the dough comes together into a big ball.
- Shape and Chill Dough: Lightly flour your work surface and roll the dough into a thick sausage shape about 6cm across. Wrap the dough log in cling film and chill it in the refrigerator until solid, which helps with slicing later.
- Preheat Oven: When ready to bake, preheat your oven to 180°C (fan 160°C) or gas mark 4.
- Slice and Bake: Unwrap the chilled cookie log and slice it thickly into discs. Arrange the discs evenly spaced on baking sheets.
- Bake Until Golden: Bake in the preheated oven for about 15 minutes, or a few more minutes if baking from frozen, until the cookies are golden and cooked through.
- Cool and Serve: Leave the baked oaties on the trays to harden slightly, then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute dried blueberries with raisins or dried cranberries depending on your preference.
- Chilling the dough log is crucial to ensure neat slices and maintain shape while baking.
- Store cooled oaties in an airtight container to keep them fresh and crisp.
- For a vegan option, replace butter with a plant-based alternative and use a flax egg in place of the beaten egg.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg