I absolutely love how this Blueberry & Pecan Oaties Recipe turns out every single time — it’s that perfect mix of chewy oats, sweet bursts of blueberry, and crunchy pecans that feels both comforting and a little fancy. Whether you’re after a wholesome breakfast treat or a snack to pair with your afternoon tea, these oaties are just the kind of thing that hits the spot.
When I first tried this recipe, I was amazed at how easy it was to whip up a batch of biscuits that tasted like I’d spent hours baking. You’ll find that the magic really is in the simple combination of ingredients, but with a few tricks to get the texture just right. This recipe is a keeper, especially if you want a go-to bake that’s packed with flavor and ready in under an hour.
Why You’ll Love This Recipe
- Simple Ingredients: Pantry staples come together into a delightful treat with no fancy extras needed.
- Versatile Flavors: The combo of tart dried blueberries and rich pecans creates balanced sweetness and crunch.
- Great for Meal Prep: You can easily make a batch ahead, freeze, and bake when needed.
- Kid-Friendly Snack: My family goes crazy for these oaties, making them perfect for lunchboxes or after-school munchies.
Ingredients You’ll Need
All the ingredients in this Blueberry & Pecan Oaties Recipe come together to create a biscuit that’s crumbly yet chewy, sweet with a touch of warm spice, and packed with texture. A few notes on sourcing will help you pick the best ingredients for top results.
- Plain flour: Choose all-purpose flour for the right structure; a light dusting helps prevent sticking.
- Baking powder: Gives a little lift to keep your oaties from being too dense.
- Porridge oats: Go for rolled oats over instant for that perfect chewiness.
- Golden caster sugar: Adds sweetness with a gentle caramel note that’s softer than white sugar.
- Ground cinnamon: Just a touch for warmth that complements the fruit and nuts beautifully.
- Butter: Use unsalted and chilled for better control over salt and texture.
- Dried blueberries: These bring a lovely tartness; if you can’t find them, raisins or dried cranberries are great substitutes.
- Pecan nuts: Roughly broken pieces give a satisfying crunch without overpowering.
- Egg: Beaten to bind the dough—room temperature is best for an even mix.
Variations
I love experimenting with this Blueberry & Pecan Oaties Recipe to suit different tastes and seasons, and honestly, it’s super fun to switch things up depending on what I have on hand or what mood we’re in. Don’t be afraid to make it your own!
- Swap the fruit: I sometimes substitute dried cranberries for a slightly sharper tang, and my kids like it just as much.
- Add seeds: Toss in some chia or flax seeds for a nutrition boost and extra texture.
- Make it gluten-free: Use a gluten-free plain flour blend to make these safe for wheat-free diets without losing the texture.
- Boost the spices: If you’re a fan of a bit more warmth, a pinch of nutmeg or ginger works wonders.
How to Make Blueberry & Pecan Oaties Recipe
Step 1: Mix Dry Ingredients and Rub in Butter
Start by tipping the plain flour, baking powder, porridge oats, golden caster sugar, and cinnamon into a large bowl. I like to mix these with my hands—it helps make sure everything’s evenly combined. Then add the chilled, chopped butter and rub it into the dry ingredients. You want to do this until the butter has mostly disappeared and the mixture looks a bit like coarse sand. This step is key for a tender, crumbly texture in your oaties.
Step 2: Add Fruit, Nuts, and Egg & Form Dough
Next, stir in the dried blueberries and the roughly broken pecans. The fruit adds sweetness and chew, while the pecans bring a lovely crunch. Add your beaten egg and mix everything together well—use a wooden spoon or a knife to combine it until it forms a big doughy ball. A good tip here is to lightly flour your work surface before rolling out the dough to keep it from sticking. Roll it into a thick sausage about 6cm across, wrap it tightly in cling film, and pop it in the fridge until it’s nice and firm, at least 30 minutes or up to overnight.
Step 3: Slice and Bake to Golden Perfection
Heat your oven to 180°C (fan 160°C, gas mark 4). Unwrap the chilled dough log and, with a sharp knife, slice it thickly into discs about 1.5cm wide. Place them on baking sheets spaced well apart because they will spread a bit. Bake for 15 minutes, or a few minutes longer if you’re baking from frozen. Look for golden edges and a firm texture. After baking, let them cool on the trays so they harden up nicely before transferring them to a wire rack.
Pro Tips for Making Blueberry & Pecan Oaties Recipe
- Keep Butter Cold: Using chilled butter helps achieve that lovely crumbly texture without the dough getting greasy.
- Don’t Overmix: Mix just until the dough comes together; overworking can make the biscuits tough.
- Slice Thickly: Thicker slices bake more evenly with a soft, chewy center and crunchy edges—thin slices tend to dry out.
- Chill Before Baking: Chilling the dough solidifies the butter again, preventing spreading and keeping the shape neat.
How to Serve Blueberry & Pecan Oaties Recipe
Garnishes
I usually serve these oaties plain because they’re naturally delicious, but for a little extra flair, a light dusting of icing sugar adds a pretty touch and a hint of sweetness that goes beautifully with tea. If you’re feeling adventurous, a smear of cream cheese or honey butter on the side makes them feel extra special.
Side Dishes
This recipe pairs wonderfully with a hot cup of coffee or herbal tea and fresh fruit on the side. I like to serve them with a dollop of Greek yogurt and a drizzle of honey for breakfast or a light dessert that feels indulgent but wholesome.
Creative Ways to Present
For special occasions, I’ve arranged these oaties stacked on a pretty plate with sprigs of fresh mint and scattered pecan halves around the platter—super simple but it gives a lovely homemade-yet-fancy vibe. They also make excellent edible gifts; wrap a batch in parchment paper tied with twine, and you’re good to go.
Make Ahead and Storage
Storing Leftovers
I store leftover Blueberry & Pecan Oaties in an airtight tin at room temperature and they stay fresh for up to five days—perfect for snacking throughout the week. Just make sure they’re completely cool before sealing to avoid sogginess.
Freezing
One trick I discovered is to freeze the dough log before slicing. Wrapped tightly, it freezes well for up to three months. When you want fresh biscuits, just slice from frozen and pop the slices straight onto the baking sheet. It saves so much time and fresh-baked goodness is always just minutes away!
Reheating
If you want to reheat leftover oaties, I pop them in a low oven (about 140°C) for just 5 minutes to revive their crunch without drying them out. Microwaving can make them a bit soft, so oven reheating is definitely my go-to to keep that perfect texture.
FAQs
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Can I use fresh blueberries instead of dried for this recipe?
Fresh blueberries contain a lot more moisture, which can affect the dough’s texture and baking time. I don’t recommend substituting fresh directly, but if you really want to try, reduce other liquids slightly and expect a softer, more fragile biscuit. Dried fruit works best for maintaining structure and flavor concentration.
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What if I don’t have pecans? Can I use other nuts?
Absolutely! Walnuts, almonds, or even hazelnuts can be swapped in depending on what you like or have on hand. Just chop them roughly and use the same amount. Each nut brings a slightly different flavor, so feel free to experiment!
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How do I make this recipe gluten-free?
Simply replace the plain flour with a gluten-free all-purpose flour blend that includes xanthan gum or another binder. Be sure to check your oats are certified gluten-free as well. The texture might be a touch different but still delicious.
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Can I make these vegan?
Yes! Replace the butter with a plant-based margarine, and swap the egg for a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water). The texture will vary slightly but these changes work well for a vegan version.
Final Thoughts
This Blueberry & Pecan Oaties Recipe is one of those simple pleasures that’s easy to make and always feel like a reward. I love sharing it because it’s the kind of bake that welcomes you with comforting flavors and textures that hit the nostalgia button. Trust me, once you try these, they’ll be in heavy rotation for breakfast and snack time alike, and it’s so satisfying to pull a batch fresh from the oven and watch your friends and family go crazy for them. Give it a go — I promise you won’t regret it.
Print
Blueberry & Pecan Oaties Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: About 20-24 cookies
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Deliciously crunchy blueberry and pecan oaties made with oats, wholewheat flour, dried blueberries, and pecans. These lightly spiced cookies with cinnamon are perfect for a wholesome snack or teatime treat.
Ingredients
Dry Ingredients
- 175g plain flour, plus extra for dusting
- ½ tsp baking powder
- 85g porridge oats
- 175g golden caster sugar
- 1 tsp ground cinnamon
Wet & Mix-Ins
- 140g butter, chopped
- 70g dried blueberries (or raisins/dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
Instructions
- Mix dry ingredients: Tip the plain flour, baking powder, porridge oats, golden caster sugar, and ground cinnamon into a large bowl. Mix them well using your hands to combine the ingredients evenly.
- Add butter and combine: Add the chopped butter to the flour mixture. Rub the butter into the mixture with your fingers until it completely disappears and the texture is crumbly.
- Incorporate berries, nuts, and egg: Stir in the dried blueberries and roughly broken pecans. Add the beaten egg and mix everything thoroughly using a wooden spoon or cutlery knife until the dough comes together as a ball.
- Shape and chill dough: Lightly flour your work surface and roll the dough into a thick sausage shape about 6cm in diameter. Wrap the dough log tightly in cling film and chill it in the fridge until firm and solid.
- Preheat oven and slice dough: Heat the oven to 180°C (fan 160°C) or gas mark 4. Remove the dough from the fridge and unwrap. Using a sharp knife, slice the dough log thickly into discs.
- Arrange and bake: Place the dough slices on baking sheets spaced apart. Bake in the preheated oven for 15 minutes, or a few extra minutes if baking from frozen, until the cookies turn golden brown.
- Cool and serve: Allow the cookies to harden on the baking trays, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute dried blueberries with raisins or dried cranberries depending on your preference.
- For easier slicing, chill the dough until very firm or slightly freeze it before slicing.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a nuttier flavor, you may toast pecans lightly before adding them.
- Ensure the butter is cold when rubbing into dry ingredients to create a crumbly dough texture.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 130 kcal
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
