Sometimes you just don’t have the time for a leisurely breakfast and need a quick and easy solution to eat on the run. Make up a batch of this hearty breakfast biscuits recipe on a Sunday and then you can have a lie-in for the entire week.
Ingredients (makes 8)
60g wholewheat flour
60g ground almonds (you can make this yourself by grinding almonds in a food processor; it’ll add extra crunch to your breakfast biscuit)
1tsp baking powder
80ml sunflower oil
120g golden caster sugar
1 large egg
1tsp vanilla extract
60g Quaker Oats
60g dried cranberries, slightly chopped if desired
60g hazelnuts, slightly chopped
50g cocoa nibs (optional)
Method
Pre-heat the oven to 180°C.
Combine the flour, ground almonds and baking powder in one bowl.
In a separate bowl, combine the oil, sugar, egg and vanilla. Mix well and then add the flour mixture to this.
Stir to make sure that everything is well mixed.
Add the hazelnuts, cranberries and Quaker Oats as the last ingredients (and cocoa nibs if you’re using these).
Scoop generous tablespoons of batter from the mix, and using your hands, roll the dough into balls and then shape into biscuits. Place on a baking sheet covered with baking paper.
Bake the biscuits for 20 minutes in the pre-heated oven.
Allow to cool on the baking sheet and store in an airtight tin. You can also freeze the biscuits. They might be slightly less crunchy after they are thawed, but are definitely just as tasty.
Recipe courtesy of Quaker Oats
Based on 1 Review(s)