Blueberry & pecan oaties

Blueberry & pecan oaties

By Sara Buenfeld
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(26 ratings)
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Prep: 20 mins Cook: 15 mins Plus chilling

Easy

12 cookies
Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

Nutrition and extra info

  • Unbaked dough can be frozen

Nutrition: per biscuit

  • kcal274
  • fat14g
  • saturates7g
  • carbs36g
  • sugars20g
  • fibre0g
  • protein4g
  • salt0.27g
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Ingredients

  • 175g plain flour, plus extra for dusting
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g porridge oat
  • 175g golden caster sugar
  • 1 tsp ground cinnamon
  • 140g butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 70g pack dried blueberry (or use raisins or dried cranberries)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 50g pecan, roughly broken
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

  2. Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

  3. To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

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Comments, questions and tips

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Emily Brown
24th Feb, 2019
These are nasty! Avoid. So floury and the baking powder is too strong. Didn’t go anything like the picture. Didn’t spread out.
cyberry
22nd Jul, 2018
5.05
I love these, and bake them about once a week. I tweak the recipe to my taste by halving the sugar and using more oats while reducing the amount of flour accordingly. Instead of nuts, I use roast sunflower and pumpkin sees, and I often add white chocolate chips to the mix as well. I often use a combination of dried cranberries and blueberries. Would be interested to know whether this recipe can be made sugar-free as I have just been diagnosed as pre-diabetic. Anyone?
HoneysuckleA
28th May, 2017
5.05
These were absolutely delicious, my daughter took them with her for an energy boost when hiking and loves them. Will be making again lots, as previous posts suggest it is easy to change ingredients to suit your tastes. I found half the sugar was fine, as I always reduce sugar in my baking. Try these, you won't regret it.
debandlola
11th Mar, 2014
5.05
These were delicious, and so easy to make. Great combination of blueberries and pecans. I'd forgotten how tasty pecans are. It was hard to tell when they were done because they still seemed a little pale after 15 mins, but once they were cool I realised any longer in the oven would have dried them out. I will definitely be making them again.
cdacn1
29th Sep, 2013
Just taken these out of the oven and they look great. Can't wait to have one with coffee. Very easy and like the fact the dough can be frozen. Like the idea of portion control from jellaway21 :-)
Flowergirl21
11th Feb, 2013
5.05
These are yummy, hot or cold! I used half blueberries and half glace cherries. I read the other reviews where it was mentioned that the dough is difficult to cut when frozen, so I sliced it before putting it in the freezer. Now I can take them out one at a time as required (it helps with portion control!) Will definitely make some more.
hrgoddess
2nd Dec, 2012
I replaced half the butter with apple sauce and they were still really tasty. They didn't however look as attractive as the ones in the picture. Still, it's the taste that counts.
twoboots
7th Nov, 2012
Wonderful. Just had a warm one. I used jumbo rolled oats, walnuts and I added vanilla to the egg. I used 50g less sugar and a pinch of salt- they tasted sweet enough for me. 15 minutes at 175 and they were perfect. I agree with a previous poster who said that its not really worth using blueberries as the flavour declines in the oven.
sascha's picture
sascha
6th Feb, 2012
Found them rather hard and dry. Followed the receipe to the letter.
jbuckingham
6th Feb, 2012
Really great recipe, and so easy. I slice and freeze dough so easy to just grab hald a dozen cookies and bake (otherwise whole lot would get eaten!)

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cyberry
19th Apr, 2018
5.05
Has anyone tried using frozen berries?
goodfoodteam's picture
goodfoodteam
22nd Apr, 2018
Thanks for your question. We would recommend using an alternative dried fruit rather than frozen blueberries which will be too moist.
jjjj
27th Jul, 2017
Novice question: I use jumbo porridge oats at home, am I right in thinking I'll need to grind them down a bit with a mortar and pestle? When making flapjacks I grind 50% to oatmeal and leave the rest of the oats whole. I don't want to buy regular porridge oats just for this recipe.
goodfoodteam's picture
goodfoodteam
31st Jul, 2017
Thanks for your question. We just suggest using the oats as is. They'll still work really well.
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