Blueberry & pecan oaties

Blueberry & pecan oaties

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(22 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling


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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  • 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 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)



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

  • 50g pecan, roughly broken
    Pecan nuts



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

  • 1 egg, beaten



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


  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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12th Aug, 2011
mine turned out too sweet.
11th Aug, 2011
Very nice! I used half wholemeal flour, dried cranberries and dark chocolate chips. Quite filling too
22nd Feb, 2011
Made these with dairy free sunflower spread as my daughter is lactose intolerant and just used raisins in them. The mixture was too soft to roll into the sausage shape, think this was due to not using butter. I just spooned the mixture onto the baking sheets still turned out delicious
22nd Aug, 2010
I made these earlier and they are absolutely lovely. They were really easy to make and i used dried cranberries and dark choc chips, yummy!! I'll definately be baking these again with lots of different additions, definately a winner.
3rd Aug, 2010
These are an absolute hit with my family. I used fresh blueberries by mistake and now use them every time. I make 24 cookies out of the dough rather than 12 American size ones! Now everyone just eats two at a time.....they work ok with walnuts too.
20th May, 2010
Used raisins and didn't have any nuts in, was lovely! Everyone at work liked them!
29th Apr, 2010
I've just made my second batch. Absolutely delish! Although they do need an extra 5-10 mins in the oven than the recipe suggests. Go make some ...
26th Nov, 2009
Made with Raisins - Absolutely Delicious!
20th Oct, 2009
Super yummy! They needed an extra 10 mins but that may just be my oven! i substituted pecans for white chocolate chips as my boyfriend has an allergy! the whole family loved them.
5th Sep, 2009
Really great, mine came out a bit pale so I left them in for an extra 5 minutes and they were a nice golden colour. I used raisins instead of blueberries and brazil nuts instead of pecans (I'd ran out of pecans). The raisins were lovely and the brazils were good, however I would try to use pecans next time. I also used flora instead of butter for a slightly healthier version and still thought they were fab. A great family favourite.


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