Oat biscuits

Ingredients

• 180 g (2 cups)rolled oats
• 120 g (1 cup)walnuts
• 125 g (1 cup)plain flour
• 5 g (1 teaspoon)Kosher salt
• 2.5 g (½ teaspoon)bicarbonate of soda
• 1.3 g (½ teaspoon)ground cinnamon
• 1 g (½ teaspoon)ground nutmeg
• 113 g (½ cup or one stick)butter or vegan butter
• 100 g (½ cup)cane sugar
• 110 g (½ cup)soft brown sugar
• 60 g (¼ cup)apple purée
• 10 ml (2 teaspoons)vanilla extract
• 150 g (1 cup)raisins

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the oats, flour, bicarbonate of soda, salt, cinnamon and nutmeg until evenly mixed. Stir in the walnuts.

2. 2

   Beat the butter

   In a mixer bowl, beat the butter until creamy, then beat in both sugars and the apple purée. The source instructions repeat adding butter at this point, although it has already been added; use the listed 113 g in total. Vegan butter can separate, particularly if the ingredients are at different temperatures.

3. 3

   Combine the mixture

   Once the butter mixture is combined, add the dry ingredients and fold them in with a silicone spatula. Mix in the raisins.

4. 4

   Shape the biscuits

   Line a large baking tray with baking paper or a silicone mat. Place rounded portions of dough on the tray, leaving about 2.5 cm (1 inch) between them.

5. 5

   Bake until golden

   Bake at 177°C (350°F) for 12–15 minutes, until the edges are golden. The centres may still feel a little soft. Leave the biscuits to cool on the tray for 10 minutes before trying them.

What are oat biscuits?

Oat biscuits are a familiar American-style sweet bake, often made with dried fruit and spices. This version pairs oats with walnuts, raisins and apple purée for a soft-centred biscuit with plenty of texture.

The combination of brown and cane sugars gives the dough a rounded sweetness, while cinnamon and nutmeg add warmth. Vegan butter can be used to keep the recipe plant-based.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 2g protein, 17g carbs, 6g fat.

The oats, flour, sugars and raisins provide most of the carbohydrates, while butter supplies much of the fat; walnuts contribute both fat and a little protein. Pair a biscuit with yoghurt or a plant-based alternative for a more filling snack.

The dry ingredients

Oats: rolled oats give the biscuits their characteristic bite. Mix them thoroughly with the flour and raising agent so the dough bakes evenly.

Walnuts: stir these into the dry mixture before combining it with the wet ingredients. This helps distribute them throughout the batch.

Getting the butter mixture right

Cream the butter before adding the sugars and apple purée; the mixture should look smooth and cohesive. The source method repeats the instruction to add butter, but the ingredient list calls for just one portion, so do not add it twice.

If using vegan butter, ingredients at similar temperatures may help the mixture stay together. A little separation is not necessarily a reason to discard it; continue with the recipe.

Shaping and spacing

Even-sized portions tend to bake at a similar rate, so shape the dough consistently. Leave about 2.5 cm between portions as directed, and use another tray if needed rather than packing them too tightly.

When are they done?

Look for golden edges after 12–15 minutes at 177°C. The centres can still be soft when the tray comes out of the oven; they will firm up as they cool.

Give the biscuits 10 minutes to rest before tasting. Moving them while very hot can make soft centres more likely to break.

Serving and timing

The recipe makes 30 biscuits and takes about 30 minutes in total. Serve them as an afternoon snack or alongside tea or coffee.

For a more substantial snack, pair a biscuit with unsweetened yoghurt or a plant-based alternative. The recipe itself is sweet and contains both raisins and added sugars.

Recipe notes & tips

• Bring the butter and other wet ingredients to a similar temperature to help the mixture combine.
• Measure the dough portions evenly so they finish baking at about the same time.
• Use baking paper or a silicone mat to prevent sticking.
• Check the biscuits at 12 minutes and remove them when the edges turn golden.
• Let the biscuits rest for the full 10 minutes before transferring or eating them.

Variations

• Extra spice: increase the cinnamon slightly for a more pronounced warm flavour.
• Pecan swap: use pecans instead of walnuts for a different nutty crunch.
• Chocolate chips: replace some of the raisins with chocolate chips.
• Dried fruit: swap the raisins for chopped dried cranberries or apricots.
• Gluten-free flour: use a suitable gluten-free plain flour blend in place of the flour.

Common mistakes to avoid

• Adding butter twice: the method repeats this instruction, but the ingredient list gives one portion; use 113 g in total.
• Uneven portions: differently sized biscuits can bake at different rates; portion the dough consistently.
• Crowding the tray: biscuits need the stated 2.5 cm spacing; bake in batches if necessary.
• Waiting for firm centres: the centres can still be soft when the edges are golden; take them out within the stated bake time.
• Skipping the rest: hot biscuits may be fragile; leave them on the tray for 10 minutes.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to 4 days. Warm briefly in a low oven if you would like to serve them warm.

Frequently asked questions