Tag Archives: oats

Peanut Butter Coconut and Oat Biscuits

These are really yummy

 A delicious crunchy biscuit that is great to eat any time of the day

 Easy and quick to make, just don’t spoil your dinner by eating too many!!

 

Enjoy 🙂

Peanut Butter Coconut and Oat Biscuits

Makes 32 biscuits

  • 1/4 cup canola or olive oil
  • 1/4 cup peanut butter
  • 1 tablespoon castor sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup desiccated coconut
  • 1 ½ cups whole rolled oats
  • 1/2 cup unbleached plain flour
  • 1 tablespoon unprocessed wheat or oat bran

Preheat oven to 170 degrees. 

Line 2 baking trays with greaseproof paper 

Using a wooden spoon, mix together oil and peanut butter then add egg, sugars and vanilla and mix until well combined.

Add coconut, oats, sifted flour and bran all in one go and mix until just combined, do not over mix. 

Using 2 teaspoons, drop heaped teaspoonsful onto a baking tray. Gently press to flatten completely with slightly damp fingers and bake for 12-14 minutes or until lightly browned. 

Each delicious biscuit has 280kJ/67 calories

3g fat, 0.7 saturated fat

6g carbohydrate, 1g fibre

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Anzacs made with Olive Oil

Staying on my healthier biscuit theme, I love anzacs and always thought of them as a healthier choice, I guess due to the oats.  Of course the first time I made them I quickly realised that they weren’t so ‘healthy’ but that certainly didn’t stop me from continuing to make and eat them!

In the past I’ve tried to make an anzac with less sugar and butter, but they have never come close to the deliciousness of the original.  So I decided not to bother for a slight saving of calories and fat!

Thinking outside the square this time, I chose to just try reducing the saturated fat by using oil instead of butter and this seemed to work.  This version also has slightly less sugar than the original recipe and an increase in fibre from using wholemeal flour.

Note that this does not cut down the calories, just reduces the saturated fat – however this is important for everyone, and especially important for those with high cholesterol.  Regardless, these biscuits are very moreish.  Enjoy 🙂

Olive Oil Anzacs

Makes 20

  • 1/2 cup wholemeal flour
  • 1/2 cup quick cooking oats
  • 1/2 cup dessicated coconut
  • 1 1/2 Tablespoons sandy brown sugar
  • 2 Tablespoons golden syrup
  • 2 1/2 Tablespoons olive  oil
  • 2 teaspoons boiling water
  • 1/2 teaspoon bicarbonate of soda

Preheat oven to 170 degrees.  Line 2 flat trays with baking paper.

Sift flour into a medium sized bowl.  Add oats, coconut and sugar.

Place golden syrup and oil in small saucepan and heat until bubbles just start to appear on the surface.

Add boiling water and bicarbonate soda and stir until well mixed through.

Quickly pour into bowl with dry ingredients and mix through thoroughly. 

Shape heaped teaspoons of mix into balls and place on trays, flattening well.

Bake for 10-12 minutes, until golden brown.  When cooled, if there are any left, store in an airtight container.

Original recipe – each 14g biscuit has 65 calories, 3.7g fat, 2.6g saturated fat, 3.7g sugar, 0.5g fibre per biscuit

New version – each 14g biscuit has 64 calories, 3.7g total fat, 1.4g saturated fat, 3.1g sugar, 0.8g fibre

I figure that is an improvement!

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Raspberry & Cranberry Oat Bran Muffins

I have to admit that I prefer a muffin with some texture and substance and that is a good way to describe these.  They are jam packed with oats, wholemeal flour, dried fruit and berries.  Unfortunately the list of ingredients is rather long, however that is what helps to make them so interesting and they are well worth the effort.

I used to buy a similar muffin to these from muffin break years ago for a snack.  Admittedly the muffin break muffins are three times the size, however they have almost 500 calories in them.  That’s almost as many calories as a Big Mac! Yikes!  So these make a great tasty, lower fat and calorie snack alternative.  Enjoy!

Raspberry & Cranberry Oat Bran Muffins

Makes 24 muffins

Ingredients

½ cup plain flour

½ cup wholemeal self raising flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

¼ cup white sugar

¼ cup brown sugar

¼ cup oat bran

1 ½ cups rolled oats

1/3 cup pitted dates, chopped

1/3 cup raisins, chopped

1/3 cup dried cranberries

1/2 cup frozen raspberries

1  large egg, lightly beaten

¼ cup olive oil

1 teaspoon  vanilla extract

½ cup low-fat milk

½ cup low-fat yoghurt

½ cup boiling water

Method

Line 2 x 12-hole muffin pans with muffin papers

Preheat the oven to 170 C.

In a large bowl, sift together the flours, bicarb soda and cinnamon. Mix in the sugars, bran, oats, dried fruit and frozen raspberries.

In a medium sized bowl, whisk together the egg, oil and vanilla.  Mix in the yoghurt and milk.

Make a well in the centre of the flour mixture and stir in the wet ingredients with a spatula until almost combined.

Stir in the boiling water until just mixed through.  Do not overmix as this can make the muffins tough.

Let batter stand for 15 minutes.

Spoon batter into muffin papers. Bake for 12-15 minutes or until muffins spring back when touched lightly in centre. Be careful not to over-cook.

 Each tasty 50g muffin has 110 calories and 1.7g fibre

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Apple Oat Pikelets with Berries and Yoghurt

Delicious chunky, wholesome pikelets with the goodness of apple and oats – yum!

I can’t believe people will buy pre-cooked pikelets or pancake shaking mixes when they are so easy (and cheap) to make from scratch.

These pikelets made a fabulous Sunday afternoon snack with a lovely cup of tea, but would also go well for breakfast.  They are quite filling and feel very decadent, without supplying a ton of calories 🙂

The mix was really quick and easy to make and only dirtied 2 bowls, which was great as I hate doing the washing up!  I topped them with a store-bought 100% fruit blackcurrant jam and natural yoghurt but lemon butter or honey would also be good toppings.

Apple Oat Pikelets topped with berries and yoghurt

Makes 12 pikelets

1 large apple, grated

3/4 cup self raising flour (I used 1/2 wholemeal, 1/2 white to help increase fibre and lower the G.I.)

1/2 cup whole rolled oats

2 Tbspn brown sugar

3 teaspoons of olive oil

1 egg

1/2 cup low fat plain yoghurt

1/4 cup low fat milk

A small amount of oil, extra (around 1 teaspoon) to cook pikelets

100% fruit jam or fresh/frozen berries to serve

Natural yoghurt to serve

Method

Place grated apple, flour, oats and sugar in medium sized bowl.

In a smaller bowl, whisk egg and add oil, yoghurt and milk.

Add wet ingredients to dry ingredients and fold through until fully combined.

Heat a non-stick pan over medium heat and brush with a tiny amount of oil. Spoon heaped tablespoons of mix into pan and cook for around 2 minutes.  Using a spatula, turn the pikelets over and cook for approximately 2 more minutes on the other side.

Remove from pan and keep warm on a tray placed in a warm oven while cooking the rest of the mix.

Top with either fresh berries, cooked berries or 100% fruit jam and natural yoghurt to serve.

Makes 12 pikelets

Plain pikelets have 86 calories each

Seved with 1 heaped teaspoon of 100% fruit jam and 1 tablespoon of yoghurt each = 104 calories each

Plain pikelets can be frozen for up to 1 month.  Reheat in oven or microwave or you could even try toasting them!

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Nigella’s Muesli (Breakfast) Bars

I am always trying to encourage kids to get in the kitchen and learn how to cook.  No matter what age, they can help and from my experience, they love it 🙂

You may remember my first ever post was for my favorite muesli bars (which are still my favorite) so why would I post another muesli bar recipe?  Because it is so quick and easy, even kids can make it.  Besides they do taste pretty good and since we all have different tastes, you may even prefer them!

A gorgeous friend of ours, Fi told me about these bars and how when making them she struggles not to eat the entire batch! That was enough encouragement for me to try them and I discovered just how easy they are. 

The original recipe is available here on Nigella’s website.

The first time I made them I changed a few things (I can’t help myself) – macadamias instead of peanuts, skim rather than full fat condensed milk and since I only had half the amount of cranberries, I substituted with sultanas.  As I prefer more dried fruit in my muesli bars, the second time I made them (seriously they are so quick and easy to whip up) I added dates and apricots.  Both my husband and I prefer them with this extra fruit.

Why not give them a go and see what you think…even better, get your kids to make them for you – just make sure they clean up after!

Nigella’s Muesli Bars (aka Breakfast Bars)

  •  2 1/2 cups rolled oats
  • 1 cup shredded coconut
  • 1/3 cup dried cranberries
  • 1/3 cup sultanas
  • 1/3 cup dates, chopped
  • 1/4 cup dried apricots, chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower kernels
  • 2 Tbspn sesame seeds
  • 3/4 cup unsalted macadamia nuts, roughly chopped
  • 400g can of skim condensed milk

Preheat oven to 150 degrees.  Line a 10 inch (25cm) square or similar sized rectangular tin with baking paper.

Place all ingredients except condensed milk in a large bowl and mix until well combined.

Pour condensed milk into a heavy based saucepan (as it is less likely to catch on the bottom) and heat over a low light until warmed through.  Pour warmed condensed milk into dry ingredients and mix through until well coated.

Scrape into prepared tin and press down as evenly as possible.  Bake in oven for approx 50 minutes.   After 30 minutes, check that it isn’t going too brown on top.  If it is, cover with foil and continue baking further 20 minutes.

Remove from oven and leave to cool for about 20 minutes.  Remove from tin and cut into squares while still warm.  Leave to cool completely. Store in an air-tight container.

If you cut the slab into 25 squares (5 x 5) each serve has 146 calories and 2g fibre

I prefer them smaller and cut it into 36 (6×6) slices with 101 calories and 1.5g fibre each

and they are a great alternative to those bought muesli bars…

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Oatmeal and Raisin Biscuits

This recipe comes after an extensive search for a ‘healthier’ style of biscuit. 

I have tried so many different recipes for oatmeal and raisin biscuits and I believe this one is the best.  They are not too chewy and not too crunchy, and they last well (if you can stop yourself from eating them!)

The oats in these biscuits help to make them lower GI and boost the fibre content.  I just find them yummy!!

Makes 26 biscuits (approx 22g each)

  • 100g butter, softened
  • 1/3 cup brown sugar
  • ¼ cup white sugar
  • 1  egg
  • 1 teaspoon pure vanilla essence
  • 3/4 cup plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 ½ cups rolled oats
  • ½  cup raisins

Preheat oven to 160 degrees.

Beat butter and sugars together (by hand or with an electric mixer) until creamy. Add egg and vanilla; beat well.

Add combined sifted flour, baking powder, cinnamon; mix well.  Add oats and raisins; mix well.

Drop heaped teaspoonfuls of dough onto greased or lined baking trays and press down slightly with the back of a fork.

Bake 10-12 minutes or until light golden brown. Cool on baking trays for a few minutes before removing to wire rack.

Store in air-tight container.

Calories per biscuit = 90

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