Honey & oat biscuits

Ingredients

• 45oats
• 1egg
• 0.5banana
• 120 ml (½ cup)semi-skimmed milk
• 0.1 tbsphoney
• to tastecinnamon
• a pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Mash the banana

   Mash the banana in a bowl with a fork. A riper, older banana will usually be sweeter and easier to mash.

3. 3

   Add oats and egg

   Add the oats, honey and egg to the bowl.

4. 4

   Season and stir

   Add cinnamon and a pinch of salt, then stir the mixture together.

5. 5

   Shape the biscuits

   Divide the mixture evenly into palm-sized cookies and arrange them on a non-stick baking tray.

6. 6

   Bake until golden

   Bake for 25–30 minutes, or until golden brown. For softer, chewier cookies, use the shorter end of the time; bake a little longer for more crunch.

7. 7

   Serve with milk

   Serve with a glass of hot or cold milk.

What are honey and oat biscuits?

These are small, home-baked oat biscuits bound with mashed banana and egg, with a little honey for sweetness. Oat-based bakes have a long history in Britain and elsewhere in northern Europe, where oats have been a familiar baking grain.

This version keeps the method simple: mash, stir, shape and bake. The banana helps hold the mixture together, while the baking time lets you choose a softer or crisper finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The oats and banana provide most of the carbohydrate, while the egg contributes protein and some fat; the honey adds a small amount of sugar. The milk served alongside adds protein and carbohydrate, so pair the biscuit with fruit if you want a more varied plate.

Choosing the ingredients

Ripe banana: A soft, spotty banana mashes readily and brings more sweetness than a firm one. With only half a banana in the mixture, mash it thoroughly so it distributes evenly.

Oats and egg: Oats give the biscuits their substance, and the egg helps bind them. Stir until the oats are coated rather than leaving dry patches in the bowl.

Milk: The milk is served alongside the biscuits rather than mixed into the dough in the method. Have it hot or cold, as preferred.

Shaping the mixture

Even portions: Divide the mixture into similar palm-sized biscuits so they bake at roughly the same rate. Place them on a non-stick tray as directed.

Handle gently: The mixture may be softer than conventional biscuit dough. Shape it carefully and avoid pressing the portions too thin.

Getting the texture right

Softer centres: Start checking around 25 minutes for a softer, chewier result. The biscuits should look set rather than wet.

More crunch: Bake towards 30 minutes or a little longer if you prefer a crisper finish, watching for a golden-brown colour. The biscuits will firm further as they cool.

Timing and doneness

Oven temperature: Preheat to 200°C before putting the tray in, so the biscuits begin baking at the intended temperature.

Use the visual cue: The method gives a 25–30 minute range, but ovens and biscuit thickness can affect the exact time. Look for golden-brown edges and a set surface.

Serving ideas

With milk: Follow the simple serving suggestion and pair the biscuits with a glass of hot or cold milk. The milk is a drink on the side, not part of the biscuit mixture.

At the table: Serve them warm once they have had a brief chance to firm up, or let them cool fully for a less tender texture.

Recipe notes & tips

• Use a ripe banana so it mashes smoothly with a fork.
• Stir thoroughly to spread the banana and egg through the oats.
• Keep the biscuits similar in size to help them bake evenly.
• Check at 25 minutes if you prefer a softer centre.
• Allow the biscuits to cool briefly so they can firm up before serving.

Variations

• Add cinnamon: Stir it through with the pinch of salt for a warm spice note.
• Use a riper banana: Choose one with brown spots for a sweeter-tasting biscuit.
• Make them crunchier: Bake a little longer than the softer 25-minute option, checking their colour.
• Serve with warm milk: Heat the milk before pouring a glass to accompany the biscuits.
• Try smaller biscuits: Shape smaller portions and keep an eye on them, as they may bake sooner.

Common mistakes to avoid

• Using a firm banana: It is harder to mash evenly; choose a ripe one and work it thoroughly with a fork.
• Uneven portions: Different-sized biscuits bake at different rates; divide the mixture into similar palm-sized shapes.
• Taking them out too soon: A pale, unset surface may need more time; bake until golden brown.
• Baking without checking: The texture changes across the 25–30 minute range; check near 25 minutes and adjust to taste.
• Expecting the milk in the dough: It is listed for serving alongside; the method does not add it to the biscuit mixture.

How to store

Cool the biscuits completely, then keep them in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven or microwave, or enjoy them cold; the texture may soften during storage.

Frequently asked questions