When it is chilly I like to bake biscuits or cookies for my children to eat after school. Packed with oats and dried fruits (I leave out nuts due to allergies and because we don’t like nuts much), these ginger oat biscuits give them a bit of extra energy for the long dark afternoons when they are playing at home.
I might also steal a couple myself to fuel the housework!
Homely Baking
The smell of baking just makes the house feel like a home, don’t you think? Even if I’ve been busy all morning working at home, I can find five or ten minutes to mix up a few store-cupboard ingredients and make a batch of ginger oat biscuits.
I often vary the dried fruit by what I have in the cupboards that particular week. In the summer I expect fresh blueberries and raspberries might feature in them too! With a few healthy swaps such as light spread instead of butter, I can still allow myself a biscuit within my healthy eating plan too.
Oat biscuits are a real favourite in my house, they are easy to bake and nutritious. Adding a burst of spice from crystallised ginger makes them excellent for the winter months.
More Cookie and Biscuit Recipes
What kind of biscuits do you like to bake? Check out my archives for loads more baking (and slow cooker cookie) recipes!
Pin these ginger oat biscuit/cookies for later!
Ginger Oat Biscuits with Cranberries
Ingredients
- 60 g muscovado sugar
- 120 g flora light/light sunflower spread
- 1 tsp vanilla extract
- 120 g plain flour
- 80 g porridge oats
- 0.5 tsp baking powder
- pinch of salt
- 10 g crystallised ginger chopped
- 20 g mixed peel
- 40 g dried cranberries
- 30 g currants or raisins, sultanas etc
Instructions
- Preheat the oven to 180 degrees fan.
- Cream the sugar into the sunflower spread.
- Then add the egg and vanilla extract and mix well.
- Add the flour, oats, baking powder and salt and mix until combined.
- Stir in the ginger, mixed peel, cranberries and currants until evenly distributed.
- Line two baking trays with baking paper.
- Form medium sized rounds using a spoon and press down lightly to flatten them.
- Bake for 20-25 minutes until firm and golden brown.
- Allow to cool on a rack.
Notes
Sending these cookies over to Bake of the Week with Casa Costello and Mummy Mishaps
Linking up with Treat Petite with Cakeyboi and The Baking Explorer
Love the flavours in these Lucy – a perfect entry for Treat Petite x
Thanks Stuart, inspired by my heaving kitchen cupboards full of dried fruit!
Ginger is a great ingredient for winter as it fight against cold. This is not only look great and it is a super cookies! Bet it gone in a flash! #bakeoftheweek
Isn’t ginger useful, I love to warm up bakes with it. They did disappear quick, thanks Eileen
These look so good, I bet they’re really filling too!
Thank you, they do keep you going which is great too! 🙂
these look good Lucy and I love the flavours you have used. I would love to try one now with my cuppa
thank you for linking up to #BakeoftheWeek x
thanks Jenny, I’ll send you a virtual one as they have been long scoffed now x
What lovely combination! I have lots of cranberries left over from Christmas been looking for a way to use them up.
Mmm these sound fantastic! It feels like an absolute age since I last baked cookies. You’ve inspired me to make a batch for my kids. 🙂
They sound delicious! Cranberry and ginger is a fabulous combination.