These blueberry squares are wonderfully moist and delicious. A quick traybake made with fresh blueberries, they are soft, fragrant and delightfully light – perfect with a cup of tea :). Thanks to the addition of oats, the cake stays fresh for longer.
This chocolate pumpkin cake with crunchy coconut pecan topping is the best pumpkin cake I’ve ever tasted. In fact, it’s also one of the best chocolate cakes I know! It’s wonderfully soft, rich and moist, with a texture that’s slightly reminiscent of brownies, yet much lighter.
I simply can’t resist oatmeal cookies! Homemade cookies have always meant plenty of oats and dried fruit to me. These Oatmeal Raisin Cookies stay wonderfully soft even after several days (provided you manage to hide them from the rest of the family!), with a gentle
These rhubarb and strawberry crumble bars feature a delicious fruity filling sandwiched between two layers of buttery oat crumble. They’re quick to make, require no mixer, and are wonderfully crisp and crumbly. If you prefer, you can make them using rhubarb only.
Five-grain sourdough bread is a rye sourdough loaf enriched with five different grains and seeds, based on a recipe by master baker Jeffrey Hamelman. Although it contains as much as 75% white bread flour, its flavour is reminiscent of a hearty wholemeal seeded loaf.
These delicious gluten-free gingerbread cookies are made with homemade oat flour, simply by grinding gluten-free rolled oats. There’s no need to buy a special gluten-free flour blend – you’ll probably already have everything you need in your kitchen!
This apple crumble slice with caramel sauce features a buttery shortcrust crumble enriched with rolled oats and served with a luscious homemade caramel sauce. A wonderful autumn dessert packed with apples. Although it’s not especially tall or showy,
Deliciously crisp blueberry oat squares with a wonderful sweet-and-tart flavour and a subtle hint of lemon. They’re incredibly quick to make, require no mixer, and the recipe couldn’t be simpler. Even if you’re new to baking, you’ll have no trouble making
Light, fluffy and incredibly easy to make, these oat and carrot bread rolls are perfect for breakfast. They’re made without eggs or milk, use only a small amount of oil, and are ideal for anyone with dairy or egg allergies—although everyone is sure
Amaretti biscuits are my absolute favourite of all almond macaroons, so I decided to use them in a crumble topping. And I’ll be honest with you—this almond crumble is at its very best with ripe, juicy pears or soft, sweet damsons. Raspberries would
An incredibly delicious dessert – hot plums baked under a buttery almond crumble topping. Perfect for an afternoon treat when it’s cold, rainy and windy outside and you’re holding a bowl of this warm, comforting dessert in your hands. Highly recommended!
You won’t be disappointed. These whole wheat bran muffins are wholesome, nourishing, moist and delicious. And you won’t feel guilty if you eat two at once ;).
Oat pancakes for breakfast or dessert. Made without flour or refined sugar. Instead of flour, the batter uses finely ground oats, which absorb moisture very well, making the pancakes slightly drier in texture. What makes them truly delicious are the toppings
A loaf unlike any bread I had ever tasted before. Perhaps it will change your life too. Ever since it first appeared on the My New Roots blog, this remarkable recipe has transformed countless kitchens around the world. Made entirely from seeds, nuts and oats, this bread contains
A wonderfully crumbly oat slice packed with sweet summer strawberries and plenty of rolled oats. The oats absorb excess fruit juices, creating a rich, flavourful filling and a perfectly textured crumble. Simple, comforting and bursting with strawberry flavour
Delicious, soft chocolate cookies filled with Nutella… Sometimes you don’t need much to know, even before baking, that a recipe is going to be a winner. That was certainly the case here. Quick and easy to make, yet the result completely won us over. Absolutely
These Swedish crispy oat cookies are incredibly easy to make and contain very little flour – they’re made almost entirely from oats. Once baked, they develop their characteristic lace-like texture. After cooling, they can be coated on one side with chocolate
This rhubarb and apple crumble with oats is a delicious dessert that can easily be made using frozen rhubarb. The shops near me are currently full of beautiful pink forced rhubarb, and since I absolutely love rhubarb, I’m starting my rhubarb baking season