Oatmeal Scones
I love baking these delicious oatmeal honey scones. They are quick and easy to make and I often have one as a quick breakfast or morning snack if I’m running out the door for a busy day ahead. Perfect with a cup of lemon tea. They’re full of soluble fiber to fill you up and provide long lasting energy. The figs add a lovely natural sweetness and I regularly swap them for other dried fruits such as organic sun-dried jumbo raisins. The banana adds moisture and extra goodness which allows me to use less oil in the mix – you can also use apple puree. I hope you enjoy these as much as I do.
2 1/2 cups rolled oats + 1/2 cup extra for rolling
1 tablespoon ground flaxseed (linseed) or chia seed
1/2 teaspoon bicarb soda / baking soda
1/4 cup honey
1/4 cup macadamia nut, coconut or olive oil
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
zest from 1 orange
1 ripe banana
1/2 cup dried muscatels or figs, chopped (see notes)
Preheat your oven to 180 C. (160 C FAN FORCED)
Combine 2 1/2 cups of oats, honey, oil, cinnamon, orange zest, vanilla, banana and bicarb into a food processor.
Mix for about 15 seconds in the food processor until the scone mixture comes together to form a soft dough. ( now you can also do this by hand, but it will take you a good 5 minutes of mixing and squishing the dough until it comes together)
Add the dates last of all and mix through by hand.
Spoon the scone dough onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.
Flatten down slightly and cut into rounds. You should get 8 rounds.
Place onto a baking tray lined with baking paper and allow to rest for 15 minutes.
Bake for 20 minutes until golden.
Remove from the oven and cool.
Enjoy alone or with a little ricotta, honey or whole fruit jam.
Protein: 3.5 g
Fat: 9.7 g
Carbs: 33 g
kilojoules: 967
Calories: 231
Notes:
Use 1 cup fresh blueberries in place of the dried fruit in this recipe.
Only discovered you and your blog today and breakfast was perfect as was...
Contact Teresa Cutter
Just wondering if you use dried cranberries without any added sugar? I can only manage to find dried cranberries with sugar already added. Thanks
I use organic dried cranberries sweetened with apple juice that i get from a company called pacific organics. T
Hi Theresa
I think these would be a great nut free muesli bar substitute for school lunchboxes!
Yes indeed Rachel. Great for kids and they love them.
If you were to use apple puree as a substitute, how much (about) would you suggest using? Thanks!
100 g apple puree.
Another great wheat free lunch box alternative for my son. What would I do without you
These are beautiful. My first batch turned out like rock cakes and were delicious. I look forward to making them again, trying them with apple puree as an alternative to honey, and adding even a bit more dried fruit. Great for kids’ lunches.
Hi Theresa These worked well. Do you think there’s a way of turning it into a slice to make nut free muesli bars for lunch boxes? Also the food processor chopped up the oats quite a lot, are yours like that? Finally are your temperatures for baking in a fan forced oven or should I turn mine down 20 degrees or so? Thanks Rachel
Thanks for the recipe they are great. I used apple & pear puree and can’t believe how soft and moist they are. Having one right now
i made these last night with pear that i blitzed in the food proccessor. Fantastic!
I am new to cooking. I don’t like dates or dried fruits – can I make these without them? Would I need to add something else for sweetness? if so what and how much?
you can make these without any dried fruit at all Jodie. they are still delicious, but not as sweet.
Hi Teresa
Can I just leave out the honey and dried fruit (for a diabetic-friendly version) or do I need to substitute it with something like apple puree?
Louisa
Hey Luisa, if you like you can omit the dates in the recipe and replace with prunes which have a lower sugar content, Also replacing honey with agave or apple puree is ideal
These were amazing! I didn’t have an orange so I just substituted a mandarin and I added some of the juice from it aswell. Also, There was a family crisis mid-way through the making of these and in the process I totally forgot to add the dates! Somehow, they made 20 instead of 8 too…
They were absolutely delicious though!
I made these this weekend and they are so yummy!
So yummy and really filling, I’ll make them into 12 next time. I’ve only recently found you but in the last week made these, blueberry jam yesterday which we had on spelt pancakes this morning, my sweet tooth daughter loved the jam (heehee – love when you ‘slip’ in healthy stuff and they are none the wiser!) and a fruit loaf in the oven. Thank you for all your hard work so we can enjoy the spoils
Hi Teresa,
I would like to make these scones in advance for a party and would need to freeze them. Am I able to do so and if yes how would I freshen them up again so that they taste as freshly made?
Also could I use Macadamia oil instead of olive? Our olive oil is very pure and therefore very strong in flavour.
Thank you, they sound very yummy.
You can use Macadamia nut oil or extra virgin coconut oil in place of olive oil. Best thing to do is make them on the day you need them….Fresh is always better
Just made these, left out the orange zest (lazy) and replaced banana with stewed apple,they are realy really good – I made lots of little ones – super impressed. Thanks for the recipe really great.
I also wonder about freezing these to have for a quick breakfast heated up?
Just made these using blackberries instead of dates, maple-agave syrup instead of honey, and almond oil….they turned out AMAZING! My 2 year old gobbled one up fresh out of the oven. I will definitly be making these a regular in our home:)
Thanks so much for all the yummy recipes. Do you have any suggestions for honey alternatives? I have fructose malabsorption so it’s off the cards.