Oatmeal Sultana and Pecan Biscuits

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oatmeal sultana pecan biscuits

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!

Yield: 16 cookies

Oatmeal Sultana Pecan Cookies

oatmeal sultana pecan biscuit

These biscuits are a riff on traditional ANZAC biscuits.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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


  1. Preheat oven to 160°C. Grease a baking tray with butter.
  2. Mix together oats, flour, baking powder, sugar, sultanas and nuts in a large bowl.
  3. Dissolve the bicarb soda in the boiling water and then add to the melted butter. Stir in the molasses.
  4. Pour the butter mixture into the dry ingredients and mix well.
  5. Place spoonfuls of mixture onto the tray, allowing room for spreading.
  6. Bake for 15 minutes or until golden

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 88mgCarbohydrates: 29gFiber: 2gSugar: 14gProtein: 3g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Oatmeal, sultana and pecan biscuit


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