Raisin + Oatmeal Biscuits

I love the combination of raisins and oats together. Especially when they’re in a slightly chewy biscuit form. Eaten by themselves, or dunked in a cup of hot, milky tea.. it’s all good!

I made these with a little blackstrap molasses instead of sugar or honey. It has a unique taste, almost like a darker, richer golden syrup but far less sweet and much better for you.

Have you used blackstrap molasses before? It’s actually the by-product of sugar manufacturing. Sugar crystals are extracted and the syrup (molasses) is the stuff that remains. While white sugar is highly processed and nutritionally empty, the molasses is loaded with vitamins and minerals. Yet white sugar is the more commonly consumed product… isn’t that interesting?

Honey is my usual go-to sweetener because I love the taste, but every now and then I like to switch things up and use molasses instead. It works so well with the oats and raisins in this, and almost gives off a “rum and raisin” smell and taste (which is never a bad thing in my eyes – I do love rum and raisin chocolate!).

There’s no nuts in this recipe, so it’s lunch box friendly. They also keep well in an airtight jar for a couple of days. But it’s definitely best eaten warm and fresh out of the oven!

raisin-oatmeal-biscuits

I hope you enjoy this sweet, simple recipe!

Laura x

Raisin and Oatmeal Biscuits
Yields 10
A delicious biscuit, made with wholegrains and no refined sugar! Perfect for kids and adults!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Dry Ingredients
  1. 1 cup rolled oats
  2. 3/4 cup wholemeal spelt flour
  3. 1/2 cup raisins
  4. 1 teaspoon baking powder
Wet Ingredients
  1. 1 egg
  2. 1/4 cup olive oil
  3. 2 tablespoons blackstrap molasses
Instructions
  1. Pre-heat oven to 175 degrees celsius.*
  2. Combine all dry ingredients in mixing bowl.
  3. Add wet ingredients to the bowl and stir until well combined.
  4. Get a spoonful of the mix, roll in a ball and press down lightly on a lined baking sheet to slightly flatten.
  5. Repeat with remaining mix. (The biscuits will not spread, so you can group biscuits close together if you want to).
  6. Bake for 9-10mins. Keep an eye on them, you don't want to over bake these. They should be golden on the outside, but still slightly soft in the centre. This gives it it's subtle chewiness!
Notes
  1. * I use a fan forced oven. If yours is not fan forced, you may need to increase the heat to 180 degrees celsius.
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