Berry Oat Cookies

I hope everyone s enjoying their Bank Holiday weekend! We’ve been having gorgeous weather and I’ve had more than one stroll around the harbour side. And since the Bristol 10k is right around the corner, I thought I’d make some healthy treats to fuel the long run today. These Berry Oat cookies are just the thing to give me a bit of healthy energy. Here is what you’ll need:

  • 1 1/2 cup porridge oats
  • 2 very ripe bananas
  • 2/3 cup dried berries
  • 1/4 cup pumpkin seeds

You can actually customise this recipe as you like by using any combination of dried berries or other fruit. But if you’re curious, this is what I used (clockwise from the upper left): cranberries, blueberries, mulberries, and goji berries.

First, place both bananas in a bowl and mash them very well. The smoother the banana mash, the better.

Then add in the oats, berries, and pumpkin seeds. Mix very well making sure the banana is fully incorporated with the dry ingredients.

Spoon the mixture evenly on a lined baking sheet. Heat your oven to 350 C / 180 F and bake for 20 minutes, or until golden brown.

And there you have it, Berry Oat Cookies! This was perhaps one of the easiest bakes I’ve made! It’s also dairy free, egg free, no sugar added, and wheat gluten free as long as your oats are ok. And you can easily make this recipe your own by adding in whatever seeds, nuts, or dried fruit you like! You can even use up any extra Easter chocolate by chopping it up and throwing it in. However you bake it, I’m sure they’ll turn out delicious! Thanks for reading and Happy Eating!

Oat, Seed, & Almond Biscuits

Hey there! I think spring is finally here. And, it’s just a few more weeks until the Bristol 10k, one of my favourite events in the city! In preparation, I decided to make some high energy snacks to munch on throughout the day. So, I wanted to try baking these oat biscuits, as I like those Scottish round ones you can buy in the shops. Here is what you’ll need:

  • 1 1/2 cups oats
  • 2 tbsp chia seeds
  • 2 tbsp ground linseed (or flaxseed)
  • 2 tbsp pumpkin seeds
  • 2 tbsp sliced almonds
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup hot water

First, you’ll need to create a coarse oat flour. Put the oats in a blender and pulse it a few times until its a bit grainy.

Put that and the other dry ingredients into a mixing bowl. At the last minute, I also added 1/4 teaspoon each of rosemary and thyme, but that addition is up to you.

Next, add the hot water. Start mixing very well. Once the water hits the oats, it will get sticky very quickly. Once fully incorporated, let it sit for about 5 minutes so the oats absorb the water.

Once firm, roll it onto a baking mat or baking sheet, and press down as thin as you can. It will be pretty sticky at this point, but just do your best.

Once its as thin as you can get it, cut it into square like shapes, or anything that resembles 4 sides.

Heat your oven to 350 F/ 180 C and bake for around 30 minutes, or until they start to become a bit deeper in color.And there you have it, Oat, Seed, and Almond biscuits! I’ll be honest though, these did not turn out like I had hoped and were nothing like the crunchy Scottish style ones you can get in the store. They were a bit chewy, but still edible smothered in peanut butter and nutella. Not my best recipe to date, although I may try these again. Perhaps next time I’ll decrease the water a bit, or bake for another 5 or 10 minutes. I posted this just in case someone out there wanted to give these a try and have better success at them than I. But hey, that’s life! Sometimes you fail. But also in life, its important to try again, or develop another idea and try something else. In the meantime, I’ll still snack on these when I need a little something to get me through the day. And I’ll also stop by the shops on the way home tomorrow for something more proper. Thanks for reading and Happy Eating!