Oatmeal Sultana Pecan Biscuits make a great lunchbox treat. Leave out the pecans if your school has a nut-free policy.
Looking for a lunchbox treat (or just a morning tea treat) that’s fairly healthy and delicious?
These oatmeal, sultana, pecan biscuits are a tasty variation on the traditional Anzac biscuit.
They’re a favourite in our house because they are quick and easy to make, they aren’t too unhealthy and they don’t contain egg, which we have to leave out of our lunchbox due to allergy rules at kindy.
I love the addition of pecan, but of course, nuts are also a kindy no-no, so I either leave them out or switch them for some sunflower or pumpkin seeds for a healthy, nut-free alternative.
This recipe does include sugar, but you can make it ever so slightly healthier by switching normal sugar with rapadura sugar (sold now as Paella in the supermarket). Look, it’s still sugar, so it’s not a health food, but because rapadura is relatively unprocessed (it’s dehydrated cane juice) it’s supposed to retain the natural vitamins and minerals contained in the sugar cane.
Use molasses instead of golden syrup for a deeper caramel flavour the molasses imparts. But you can also use golden syrup or even honey (which is nice too) if you don’t have molasses.
And use wholemeal flour instead of plain to make the biscuits a little more filling.
And I add vanilla, just because I love it, you can leave it out if you like and a friend adds cinnamon and her bickies are delicious!
Oatmeal Sultana Pecan Biscuits
2 cups rolled oats
1 cup wholemeal flour
1 tsp. baking powder
3/4 cup rapadura or raw sugar
1/3 cup sultanas
1/3 cup chopped pecans
1/2 tsp. bicarbonate of soda
2 Tbsp. boiling water
125g butter, melted
2 Tbsp. molasses or golden syrup
- Preheat oven to 160°C. Grease a baking tray with butter.
- Mix together oats, flour, baking powder, sugar, sultanas and nuts in a large bowl.
- Dissolve the bicarb soda in the boiling water and then add to the melted butter. Stir in the molasses.
- Pour the butter mixture into the dry ingredients and mix well.
- Place spoonfuls of mixture onto the tray, allowing room for spreading.
- Bake for 15 minutes or until golden
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.