Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry & Pecan Oaties Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 146 reviews
  • Author: Julia
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: Approximately 20 cookies
  • Category: Baking
  • Method: Baking
  • Cuisine: British

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat Oven: When ready to bake, preheat your oven to 180°C (fan 160°C) or gas mark 4.
  6. Slice and Bake: Unwrap the chilled cookie log and slice it thickly into discs. Arrange the discs evenly spaced on baking sheets.
  7. 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.
  8. 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