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recipe: tasty oat biscuits


Serves: 18 biscuits | Prep time: 10 minutes | Baking time: 18 minutes


  • 1 ¾ cups (175g) rolled oats
  • 1/3 cup desiccated coconut
  • 2 tbs nut butter (40g) (e.g. peanut or almond)
  • 2 tbs oil (40g) (e.g. vegetable, rice bran)
  • 3 tbs (75g) golden syrup
  • 1 tsp vanilla essence
  • 2 tbs water


  1. Pre-heat oven to 160 degrees celsius
  2. Place 1 cup of rolled oats into a food processor, pulse into small pieces and place in a large bowl. Hint: If you don’t have a food processor you can use quick or instant oats here
  3. Add remaining oats and other ingredients to bowl, mix to combine
  4. Form mixture into small balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly
  5. Bake for 18 minutes or until golden brown


  • Swapped butter for mixture of oil, water and nut butter
  • Removed brown sugar
  • Reduced amount of coconut

nutrition per serve (1 biscuit)

Traditional Recipe

1,501 kJ | 36.9g Carbs | 19g Sugar | 21g Fat | 14.9g Saturated fat | 248mg Sodium

Non-traditional Recipe

386 kJ | 8.7g Carbs | 3.5g Sugar | 5.3g Fat | 14.9g Saturated fat | 6mg Sodium 

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