Description
Deliciously buttery blueberry and pecan oaties, combining the wholesome goodness of oats with sweet dried blueberries and crunchy pecans, perfect for a comforting snack or teatime treat.
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 Ingredients
- 140g butter, chopped
- 1 egg, beaten
Add-ins
- 70g pack dried blueberries (or use raisins or dried cranberries)
- 50g pecans, roughly broken
Instructions
- Mix dry ingredients: Tip the flour, baking powder, oats, sugar, and cinnamon into a bowl and mix well using your hands until evenly combined.
- Incorporate butter: Add the chopped butter to the bowl and rub it into the dry mixture using your fingertips until the butter is fully incorporated and the mixture resembles coarse crumbs.
- Add blueberries and pecans: Stir in the dried blueberries and roughly broken pecans to the mixture.
- Form the dough: Pour in the beaten egg and mix everything together thoroughly with a cutlery knife or wooden spoon until it forms a cohesive dough ball.
- Shape and chill: Lightly flour a work surface and roll the dough into a thick sausage approximately 6cm in diameter. Wrap the dough log tightly in cling film and chill in the fridge until it is firm and solid.
- Preheat oven: Heat the oven to 180°C (fan 160°C, gas mark 4).
- Slice and bake: Unwrap the chilled dough and slice it into thick discs. Arrange the discs spaced apart on baking sheets.
- Bake cookies: Bake in the preheated oven for 15 minutes until golden. If baking from frozen, bake for a few minutes longer.
- Cool and serve: Leave the cookies on the trays to harden slightly, then transfer onto a wire rack to cool completely before serving.
Notes
- You can substitute dried blueberries with raisins or dried cranberries for a different flavor.
- Chilling the dough helps maintain the shape and prevents spreading during baking.
- Ensure the butter is cold before rubbing it into the dry ingredients for the best texture.
- Store cooled oaties in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
