Enjoy these quick and easy to make Breakfast Oat Biscuits for those early morning starts.
Do your kids start school early? These days a lot of schools offer before school sports or arts programs so kids can be expected to be out of the house as early as 6.30am some mornings! My kids used to start school early some mornings for either netball training or choir rehearsal. They would have breakfast at home around 6am, but they find they get really hungry between then and morning tea time which is late morning. I would send them to school with a snack to have just before school starts. They liked hot chocolate, smoothies, muesli slices, fruit, yoghurt or biscuits. I’d always make these these breakfast fruit biscuits to have on hand for these early mornings. My whole family really liked them, even now the kids and hubby have them when they’re on the go!
I use mixed dried fruit but pick out the cherries, only because I’m not a big fan of them unless they are in a cherry ripe chocolate bar. You can also put nuts into this recipe, reduce the amount of fruit to 1 1/1 cups along with 1/2 cup of your favourite chopped nut. Pecans, macadamia or almonds would all be a really nice addition. I don’t add them as Miss 13 currently has braces and can’t eat nuts.
As I do with just about everything I bake, I put them in the freezer for when they are needed. We have been making lunches the night before lately, so we put them into a lunch container then and they are defrosted by the morning. I actually don’t mind having 2 some mornings along with my coffee.
breakfast oat biscuits
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 minutes
- Yield: 40 1x
Ingredients
- 225g butter, softened
- 1 cup brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups wholemeal self-raising flour
- 1 1/2 teaspoons ground cinnamon
- 3 cups rolled oats
- 2 cups mixed dried fruit
Instructions
- Preheat oven to 160°C, fan forced.
- Line 2 baking trays with baking paper or a silicone mat.
- In an electric mixer, beat butter and sugar on medium-high speed for 3 minutes or until light and fluffy.
- Add vanilla and eggs, mix until combined.
- Sprinkle flour and cinnamon over wet mixture, mix on medium-low speed until combined.
- Add oats and fruit, continue mixing until combined., do not over mix.
- Roll tablespoon of mixture into balls, flatten slightly.
- Place on baking tray, leave 5cm between each.
- Bake for 10-12 minutes until lightly golden.
- Allow biscuits to cool on on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
EASY PIKELETS – Pikelets are one of those easy recipes that can be whipped up in a matter of minutes, cooked and eaten straight away, no fuss.
CRUNCHY CHOCOLATE CHIP CORNFLAKE COOKIES – An old favourite, crunchy chocolate chip cornflake cookies, great to fill up the kids lunchbox or an after school snack.
4 comments
Morning Katrina,
Always enjoy my ‘wakeup’ cuppa over reading your daily post.. One I would like to
add is once every 6-8 weeks ironing board cover goes in the wash for a freshen up & then a proper purge of the iron at the same
time. I also make up my own starch using Pearsons concentrate (much less expensive than bigger brands).
Just a thought. Keep up the great work!
love this idea Carole, I’m going to add it onto the list!
I’m in the US. I may be asking a dumb question, but please forgive me if I am. How much butter is that in American terms, please?
It’s around 7 ½ oz of butter. The cups for dry ingredients would be metric, too, which is around 8 ? fl oz.