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
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 & 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
