Recipe: Crunchy oat biscuits

Oat crunch biscuits

Rest day baking recipe: crispy crunchy oat biscuits(cookies if you’re US). 

A recipe easily made vegan, lots of fibre, lots of calories & very good on yoghurt.  Of course it’s good running, climbing, cycling food. As with many of my recipes, it’s basic & adaptable; have a play.  Maybe add some cinnamon or nutmeg? Choc chips or orange zest? Dates or sultanas? 

A quick couple of notes; the recipe makes close to twenty big biscuits & I recommend using plain white granulated sugar, brown sugars give a very dark biscuit. 

For those counting carbohydrates, these work out at around 60% carbs.



2 cups oats

2 cups flour

1 cup white sugar

1 tsp bicarbonate of soda

1 tsp ground ginger

pinch of salt

230g butter or your preferred spread

6 tbs golden syrup or clear honey

A heatproof mixing bowl or large saucepan(you’ll melt the fat & syrup in this, then mix the dry ingredients into it)

A jug or similar to hold the dry ingredients

A spatula or big metal spoon to mix with

A couple of spoons(teaspoons for little nibbles, desert spoons for fill my belly, tablespoons at your own risk) to portion the mix. 

Lightly greased or non stick baking sheets

Oven preheated to 200c/360f/Gas4

15-20 mins or so bake; about ten minutes to cool enough to eat


Put the fat, syrup & salt in your saucepan or bowl. 

Weigh out the dry ingredients & put together in a jug or similar. 

Carefully melt together the fat & syrup. I prefer a microwave on low power, but a pan on low heat or a Bain-Marie work too. 

Tip the dry ingredients in, mix quickly. 

Use the two spoons to splodge pieces of the mixture onto trays, lightly firming each splodge.  The biscuits will spread by about 50%. 

Bake for 15-20 until golden & slightly firm. 

Leave to cool for a minute or so, then transfer to a wire rack to fully cool.

Eat, or they’ll store in an airtight box for a week or so.