Oaty Biscuits. Delicious, very versatile and totally irresistible!

Sep 16, 2021 | 23 comments

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Oaty Biscuits. Delicious, very versatile and totally irresistible!

This post was first written in June 2013 and updated in June 2021.

A very, very variable recipe, for oaty biscuits. Much, much too moreish ā€“ and although they are only 1p a biscuit, could make it not frugal as they get scoffed too quickly šŸ™‚ especially warm and delicious straight from the oven mmmmm

Some of the hundreds of oaty biscuit flavour variations you could try

Add to the oaty biscuit mix:-

  • A tsp ginger, fresh, preserved or dried
  • Or cinnamon, mixed spice or ground cloves
  • Chopped nuts of any kind
  • A handful of any dried fruit – dried cranberries, sour cherries, raisins, currants or chopped apricots
  • Chopped chocolate or chocolate chips
  • Cocoa
  • Smarties
  • Jelly tots
  • Mini marshmallows
  • Sprinkles
  • Etc etc etc

Should I use butter or oil to make oaty biscuits?

I often use a neutral oil to make these, rapeseed oil or a light olive oil. The oil version oaty biscuits have a short texture which we both like. Use a butter or margarine and the texture will be softer, and gorgeous in a different way!

I’ve reduced the original amount of sugar from 200g to 150g in line with current thinking

Large chocolate oaty biscuits

I replaced 30g of the flour with cocoa powder in this chocolate oaty biscuits version. I also divided the mixture into 12 to make a dozen much larger biscuits. These larger biscuits needed 20 minutes in the oven rather than 15. They’re still warm and my husband has eaten two already!

chocolate oaty biscuits

 

Large raisin / sultana oaty biscuits

This version is also larger oaty biscuits. I added a big handful of sultanas to these ones and as I’d run out of oil, I used butter in this batch. Lovely crisp texture and buttery flavour

large sultana oaty biscuits

 

This recipe is from Meal Plan 1, Meal Plan 3, Meal Plan 7 andĀ  Meal Plan 8, Ā complete 7 day plans for 2 adults. Contains 3 meals a day, plus snacks , all recipes and a shopping list

Do You Like Oaty Things?

Perhaps you’d like these vegan oat bars. A flapjack with a jammy layer, or a savoury layer of caramelised onions, chutney or curry

Jammy Flapjack. This vegan oat bar can be savoury too

Or these savoury flapjacks which are deeply savoury, very delicious and could be used as breakfast, with or for lunch or as an anytime snack. They would be very good with a soup too.

Savoury flapjacks, fragrant with rosemary, caramelised onions and sweet chilli, 15p

Oaty biscuits
oaty biscuits

Oaty Biscuits

5 from 13 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course:
Dessert
,
Picnic
,
Pudding
,
School Lunches
,
Snack
Cuisine:
English
dairy free by Olguioo from the Noun Project
Dairy Free
,
No Nuts by Llisole from the Noun Project
Nut Free
,
vegan by Guilherme Furtado from the Noun Project
Vegan
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 50 biscuits
Cost per portion 1p per biscuit
Calories: 76kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value šŸ™‚
If you enjoyed this recipe, would you please consider leaving a review? It would really help

Ingredients

  • 200 g self- raising flour
  • 200 g oats
  • 150 g sugar
  • 200 ml veg oil
  • 2 tbsp hot water

Instructions

  • Simply bung everything in a bowl and mix together very well.
    the mixture in a bowl
  • Use the same weight of butter, spread or coconut oil instead of the oil if you prefer.
  • Using your hands, make walnut sized pieces and place on greased baking trays. You can either leave them walnut shaped, or flatten them out to biscuit shape
  • Bake at 180C fan for 15 minutes. Click to start a 15 minute timer

Want larger biscuits?

  • Substitute 30g flour with cocoa, divide the mixture into 12 and bake for 20 minutes for these chocolatey biscuits
    chocolate oaty biscuits
  • Or add a handful of sultanas and another of crushed walnuts for these fruity/nutty biscuits
    large sultana oaty biscuits

Notes

To ring the changes, add to the oaty biscuit mix:-
  • A tsp ginger, fresh, preserved or dried
  • Or cinnamon, mixed spice or ground cloves
  • Chopped nuts of any kind
  • A handful of any dried fruit - dried cranberries, sour cherries, raisins, currants or chopped apricots
  • Chopped chocolate or chocolate chips
  • Cocoa
  • Smarties
  • Jelly tots
  • Mini marshmallows
  • Sprinkles
I often use a neutral oil to make these, rapeseed oil or a light olive oil. The oil version oaty biscuits have a short texture which we both like. Use a butter or margarine and the texture will be softer, and more chewy
I replaced 30g of the flour with cocoa powder to make chocolate oaty biscuits version and divided the mixture into 12 to make a dozen much larger biscuits. These larger biscuits needed 20 minutes in the oven rather than 15.Ā 
Ā 
Ā 
Ā 

Nutrition

Nutrition Facts
Oaty Biscuits
Amount per Serving
Calories
76
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Sodium
 
1
mg
0
%
Potassium
 
18
mg
1
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Calcium
 
3
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

23 Comments

23 Comments

  1. Thrifty Lesley

    Moira – ginger and cinnamon sounds amazing!

  2. Moira Sutherland

    5 stars
    I make these often so easy, just made two batches one with ginger and cinnamon and one with cocoa. Only thing I find it is easier to weigh the oil ie 200g

  3. Thrifty Lesley

    Hi Victor – thank you so much for your lovely feedback. I’m so glad you enjoyed making – and eating! – your biscuits. It is a very variable recipe and I seem to make a different type each time I make them.
    Agree about scoffing too many of them! Like most home baked goods – much too moreish!

  4. Victor

    5 stars
    Absolutely brilliant recipe …. and variations given as well.

    I would normally try different variations anyway but it is great to see a published recipe that isn’t suffocatingly constrained and unimaginative restricted and dogmatic!

    LOVELY friendly yet informative manner in the way the discussion (yes, rather than someone dictating to the reader, this is MUCH more inviting and comfortable) is presented.

    I’ve been making oat fruit and nut ‘biscuits’ for ages (my own made up recipe) and even though they are enjoyable and very edible, I wondered why they never quite worked out as expected. I had no problem with flour based biscuits.

    Now I know why! You’ve saved the day for me. I never included flour.

    Yours are exceptionally tasty and have a lovely consistency. I added ginger AND cinnamon – took a chance with my first try – all or nothing! Thankfully I was rewarded with the best biscuits of any kind that I have ever made.

    I stupidly used too much sugar in error (200g of demerara as it’s the only type I use) instead of the sensibly recommended 150g, but that had the benefit of preventing me from scoffing the lot in one sitting! But I know exactly how to adjust it next time – i.e. stick to the recipe for the basic proportions!! Maybe even try 100g?

    I used full butter as well which made them very rich and yummy. I’m keen to try the crunchier oil-based ones as well as that is the recipe that I was looking for – but when I saw the butter option I could not resist. I shall make both in future for their different yumminess! Maybe even try a half and half.

    I need to buy a decent biscuit tin now – and then hope that I keep them long enough to actually use it.

    I looked for British sites and specified ‘biscuits’ in my search, which only a handful of sites produced. Some stated biscuits but included the American word as well, which I resented, and worst of all the supposedly BRITISH BBC that we all pay for and is supposed to serve us, used the American word as well which made me furious. You didn’t so why do they feel it necessary or desirable to do so? There’s no point in writing to them as they have become increasingly obsessed with that country over the years and an organisation that I had the highest regard for has lost my trust and indeed caused me to begin to hate them for their infatuation.

    Thank you for using ENGLISH and a very natural, fluid, pleasant, inviting and enjoyable manner. AND of course for the BEST recipe that I found when looking for one that would make me happy – and indeed drew me into the page when I found it.

    Oh, and I love site and even the thoughtful inclusion of a timer; very imaginative and useful.

  5. Thrifty Lesley

    That sounds a lovely combination. I daren’t make any very often, I scoff too many!

  6. Alison Hiscock

    5 stars
    I made these last week for the umpteenth time. Very delish, but didn’t last very long.
    I used a TSP of mixed spice, a handful of mixed fruit and some chopped mixed nuts. I sprinkled the tops before baking with Demerara sugar mixed with half teaspoon of mixed spice.
    I love that these are customisable. This time I used Olio-type spread, approx 285g, but it works equally well with oil.
    I made them ping pong ball sized and flattened them slightly with a fork.
    It made 22. I baked for 20 mins.
    Yum.
    Thanks for your recipes, which I use a lot.

  7. Thrifty Lesley

    Might need to be pressed more firmly, or was there maybe a little too much flour or oats?

  8. Elaine Pettifer

    I think I went a bit wrong! Maybe need wee bit more oil as they didn’t come together well…first time baking with oil….but will persevere..they are edible just some are broken nuggets!!!lol

  9. Thrifty Lesley

    half oil and half butter is interesting, what was the texture like? Were they short or crispy, or somewhere in the middle?

  10. Karen

    5 stars
    Just made a batch of these and they are lovely. I used half oil and half melted butter as that was what I had in. Will definitely make them again with some of the variations.

  11. Thrifty Lesley

    That sounds lovely, pumpkin seeds would work very well

  12. Katherine Pemberton

    These oaty biscuits are delicious with pumpkin seeds added. I found mine cooked in less than fifteen minutes in a fan oven.

  13. Moira

    5 stars
    Hi just made these, great added cinnamon to them. I have been looking for a oat biscuit recipe for a while none have turned out as good as these. Next time I will cut back on the sugar as I don’t have a sweet tooth.

  14. Lesley

    I know what you mean, I can’t make them, eat too many!

  15. Catherine

    Just made these and they are delicious. Seems like a lot of oil though (200g). They are really crumbly and sweet (my sweet tooth loves you!). They may not last the week… LOL

  16. Lesley

    Yes, that’s right. Not steel cut oats. They are the rolled oats

    I’m still eating that soup, taking it out of the freezer, working through that stash!

    We had a lovely Christmas, I love all that family time., makes me feel all warm and fuzzy

  17. New England Flybaby

    Hello,

    Are “porridge oats” what we in the States call “old-fashioned” or “rolled” oats? (I’m assuming they’re NOT steel-cut oats aka Irish oatmeal in the States), but please correct me if I’m wrong.

    Hope you had a Merry Christmas! I’m enjoying reading your many clever ideas for Christmas leftovers; that soup for leftover day 1 looks delicious!

  18. Lesley

    Have some in the tin right now, and trying not to have any. They are scrummy! Good luck with your fund raiser

  19. Helen

    Will be making these for a charity coffee morning on Wednesday šŸ™‚

  20. Lesley

    they are much too moreish, one just isn’t enough!
    those additions sound lovely

  21. kirsty

    Just made some of these (and sneaked one still warm from the oven) GORGEOUS! Added lemon zest, a little lemon juice and some cinnamon, got away with the extra liquid as my flour was overly dry anyway. This made loads too!

  22. Lesley

    I find them much too moreish and have to lock them in a tin šŸ™‚

  23. Claire

    just made these (with spread instead of veg oil as that’s what I had)
    and they are delicious! Thanks! šŸ™‚

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