If you love a cozy, comforting treat with a touch of wholesome goodness, the Blueberry & Pecan Oaties Recipe is about to become your new best friend. I absolutely love how these oaties come out with a beautifully golden edge, a soft chewy center, and that delightful mix of tart dried blueberries and crunchy pecans that keeps every bite interesting. You’ll find they’re perfect for an afternoon tea, a lunchbox surprise, or even a breakfast nibble with your coffee.
When I first tried this recipe, I was surprised how such simple pantry staples come together to create something so satisfying. The blend of porridge oats and cinnamon adds this rustic warmth, while the pecans bring a nutty depth you wouldn’t expect in a cookie. I promise, once you give these Blueberry & Pecan Oaties Recipe a try, it’ll become your go-to whenever you want something sweet but not too heavy.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you likely already have, making it easy to whip up anytime.
- Perfect Texture: Chewy oats combined with crunchy pecans deliver a satisfying bite every time.
- Flexible Fruit Options: While blueberries steal the show, you can swap in raisins or cranberries without missing a beat.
- Great for Meal Prep: Chilling the dough ahead means you can bake fresh batches whenever the craving hits.
Ingredients You’ll Need
These ingredients come together to create a perfect balance of sweetness, warmth, and texture. I find using golden caster sugar really enhances the flavor, and picking good-quality pecans makes a noticeable difference in crunch and nuttiness.
- Plain flour: Adds structure and ensures your oaties hold together well; a little extra for dusting helps with rolling.
- Baking powder: Gives a subtle lift for a lighter texture without compromising the chewiness.
- Porridge oats: The star ingredient for that classic oaty, hearty feel; I prefer rolled oats here for the best bite.
- Golden caster sugar: It melts beautifully and lends a delicate caramelized flavor.
- Ground cinnamon: Brings warmth and a hint of spice that pairs so well with fruit and nuts.
- Butter: Chopped cold butter ensures a tender, crumbly texture when rubbed in.
- Dried blueberry (or raisins/cranberries): Adds bursts of tart sweetness and chewiness—blueberries are my personal favorite.
- Pecan: Roughly broken for crunchy pockets throughout the dough.
- Egg: Helps bind everything together for a dough that’s perfect to roll and slice.
Variations
I love making the Blueberry & Pecan Oaties Recipe my own by switching up the dried fruit and nuts based on what’s in my pantry. You can also adjust the sweetness or sneak in some extra spices to suit your taste buds perfectly.
- Fruit Swap: I’ve used raisins and dried cranberries instead of blueberries — each brings its own unique flavor twist that’s just as delicious.
- Nut Alternatives: If you’re not a pecan fan, try walnuts or almonds for a different crunch and subtle flavor change.
- Gluten-Free Version: Swap plain flour with a gluten-free baking blend, and make sure your oats are certified gluten-free for a safe, tasty treat.
- Spice it Up: A pinch of nutmeg or ginger adds a lovely warmth if you want more than cinnamon.
How to Make Blueberry & Pecan Oaties Recipe
Step 1: Mix Your Dry Ingredients and Rub in the Butter
Start by tipping the plain flour, baking powder, porridge oats, golden caster sugar, and ground cinnamon into a large bowl. I like to mix these well using my hands to get everything evenly combined. Then add the chopped cold butter and rub it into the mixture with your fingertips until it disappears into little crumbs. This step is so satisfying—it’s like creating the base for the perfect crumble topping!
Step 2: Add the Fruit, Nuts, and Egg, Then Form the Dough
Next, stir in your dried blueberries and roughly broken pecans so they’re evenly scattered throughout the mix. Crack in the beaten egg and use a wooden spoon or cutlery knife to bring everything together into a big dough ball. Lightly flour your work surface, then roll the dough into a fat sausage shape about 6cm across. This makes it super easy to slice later. Wrap it tightly in cling film and pop it in the fridge to chill until nice and firm—this makes slicing much neater and baking more even.
Step 3: Slice and Bake Until Golden
When you’re ready to bake, preheat your oven to 180°C (or 160°C fan / gas mark 4). Unwrap the chilled dough log and slice it thickly into discs. I’d recommend about 1cm thick so they hold together well but still get that lovely chewy texture. Arrange the slices on baking sheets spaced apart to allow for a little spread. Bake for around 15 minutes (a few more if cooking from frozen) until the oaties turn golden and smell incredible. Leave them on the trays to harden as they cool, then transfer to a wire rack to cool completely—a crucial step for that perfect snap.
Pro Tips for Making Blueberry & Pecan Oaties Recipe
- Keep Butter Cold: Using cold butter makes the dough crumbly and tender, so don’t skip chilling it before rolling.
- Don’t Overmix: Once you add the egg, mix just until combined to avoid tough oaties.
- Slice Carefully: A sharp knife works best to get clean edges and prevent crumbling.
- Cool Completely: Patience here pays off; the oaties firm up as they cool, giving them that ideal texture.
How to Serve Blueberry & Pecan Oaties Recipe
Garnishes
I like to drizzle a little melted dark chocolate over the top or sprinkle some flaky sea salt—both add a lovely contrast. If you’re feeling fancy, a light dusting of powdered sugar brightens them up for presentation and makes them irresistible.
Side Dishes
These oaties pair beautifully with a cup of hot tea, a glass of cold milk, or even a dollop of Greek yogurt with honey on the side. For a brunch spread, they’re a fantastic partner to fresh fruit salads or soft cheeses.
Creative Ways to Present
For special occasions, I’ve stacked the oaties in cute little towers tied with twine as homemade gift treats. They also look adorable arranged on a platter with fresh berries and edible flowers for brunch or afternoon gatherings.
Make Ahead and Storage
Storing Leftovers
I keep leftover Blueberry & Pecan Oaties in an airtight container at room temperature, which keeps them fresh for about 3-4 days. They remain chewy and nutty, so it’s a great way to enjoy a small batch over a few days.
Freezing
One of my favorite tricks is to freeze the rolled dough log wrapped tightly in cling film. This way, you can slice and bake fresh batches whenever you want without starting from scratch. Just add a few minutes to the baking time if baking directly from frozen.
Reheating
If your oaties have softened a bit, a quick zap in the microwave for 10-15 seconds or a brief warm-up in the oven will revive their texture beautifully. Just be careful not to overheat and dry them out.
FAQs
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Can I use fresh blueberries instead of dried for the Blueberry & Pecan Oaties Recipe?
Fresh blueberries have a lot of moisture, which can change the texture and baking time of the oaties. I recommend sticking with dried blueberries or other dried fruit to keep the dough firm and hold its shape well during baking.
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How do I make the Blueberry & Pecan Oaties Recipe vegan?
To make this recipe vegan, swap the butter for a plant-based margarine and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes). The texture might be slightly different, but it still tastes delicious!
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What’s the best oven temperature for baking Blueberry & Pecan Oaties?
I bake them at 180°C (160°C fan) or gas mark 4. This temperature ensures they cook evenly, get golden edges, and retain a chewy interior without drying out.
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Can I prepare the dough in advance?
Absolutely! Chilling the rolled dough log for at least a couple of hours (or overnight) really makes slicing easier and results in better-textured oaties. You can also freeze the dough log for longer storage.
Final Thoughts
These Blueberry & Pecan Oaties have become such a comforting staple in my kitchen – they hit that perfect sweet-and-nutty note without being overly sugary. I love how quick and fuss-free they are, yet each bite feels like a little celebration of flavor and texture. Give this recipe a go and I’m sure it’ll find a place in your recipe box, ready to delight whenever you need a cozy baked good fix.
Print
Blueberry & Pecan Oaties Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: Approximately 20 cookies
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delight in these wholesome Blueberry & Pecan Oaties, a perfect blend of tender oats, juicy dried blueberries, and crunchy pecans baked into golden, cinnamon-scented cookies. Ideal for a snack or teatime treat, these oaties bring the cozy flavors of autumn into every bite.
Ingredients
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 & Mix-ins
- 140g butter, chopped
- 70g pack dried blueberries (or use raisins or dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
Instructions
- Combine Dry Ingredients. Tip the plain flour, baking powder, oats, golden caster sugar, and ground cinnamon into a mixing bowl and mix well with your hands to evenly distribute all ingredients.
- Incorporate Butter. Add the chopped butter to the dry mix, then rub it into the mixture using your fingers until the butter has fully disappeared and the mixture resembles coarse crumbs.
- Add Blueberries, Pecans, and Egg. Stir in the dried blueberries and roughly broken pecans, then add the beaten egg. Mix everything together thoroughly with a cutlery knife or wooden spoon until a large cohesive dough ball forms.
- Shape Dough and Chill. Lightly flour your work surface, then roll the dough into a fat sausage about 6cm across. Wrap the dough log tightly in cling film and chill it in the refrigerator until firm and solid.
- Preheat Oven and Slice Dough. Preheat your oven to 180°C (fan 160°C) or Gas Mark 4. Unwrap the chilled cookie log and slice it thickly into discs.
- Bake the Cookies. Arrange the slices on baking trays and bake in the oven for 15 minutes (or a few minutes longer if baking from frozen) until the edges turn golden brown.
- Cool Before Serving. Leave the baked oaties on the trays to harden slightly, then transfer to a wire rack to cool completely before enjoying.
Notes
- For a twist, substitute dried blueberries with raisins or dried cranberries based on your preference.
- Ensure the butter is cold and finely chopped to achieve a crumbly texture when rubbed into the dry ingredients.
- Chilling the dough before baking helps maintain the cookie shape and improves texture.
- Store cooled cookies in an airtight container to keep them fresh and crisp for several days.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 130
- Sugar: 8g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
