3 easy and delicious OAT RECIPES: bannock, oat cookies, baked oats

(Approx. reading time 4 mins 17 secs)

I’ve mentioned before that I love oats. They are cheap, versatile, and easy to cook. But the possibilities of oats go way beyond a warm bowl of porridge for your breakfast!

On my previous post on oats I listed 50+ recipes that use oats, and I even have another list with 30+ gluten-free recipes that use oat flour. And while those recipes are great (that’s why I added them to the lists in the first place!), they are also a bit more involved than what I would cook on a day-to-day basis. So here are some of my favourite quick recipes with oats.

Easy oat bannock

Bannock is a crumbly flat bread similar to scones (or the American biscuits) typical of Scotland. Native Americans make a similar flatbread which is now also called bannock.

Bannocks can be either sweet or savoury, and are usually cooked on an open fire. They can be made with pretty much any grain as they don’t require gluten to raise. Wheat, barley and oats are the most common grains used, alone or combined.

Originally bannocks were baked without any leavening agents, but currently we usually use some baking powder or baking soda to make them softer.

This recipe is for an almost not sweet oat-wheat bannock. We like having it with some butter and jam, or some ham and cheese. It works perfect with both!

Choosing the ingredients

For the flour and sugar, any basic cheap options work, you don’t need anything fancy. As for the oats, you’ll want rolled oats. Steel cut oats would be too hard, and instant oats would get lost in the mix.

You can also use butter instead of oil, but make sure it is melted first.

If you’re feeling fancy you can add all sorts of herbs, spices, nuts, seeds and dried fruits. We love cinnamon with raisins for a sweet combination, and smoked paprika with oregano for a savoury one.



In a bowl mix 350 grams (2 cups) of plain flour, 250 grams (2 cups) of oats, 70 grams (1/4 cup) of sugar, 35 grams (1/4 cup) of oil, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.

The dough should be easy to work. If it’s too sticky, add a bit more flour. If it’s too hard, add a little more oil or a bit of milk.


Shape the dough as a round flat cake and score with a knife.

Scoring makes cutting later much easier. It is not needed, but highly recommended! Once cooked a bannock is quite crumbly.


You can either bake the bannock in an oven or on the stove top.

If using an oven, bake the bannock in an oven preheated to 180 C (355 F) for approximately 50 minutes. If baking on the stovetop, cook on a pan or griddle and turn over every few minutes so that the bannock cooks evenly.

If you’re out camping, you can also bake you bannock over the fire!

Oat and banana cookies (that taste like actual cookies)

These cookies have been going around for a while. They’re very easy to make with only 2 ingredients, they’re gluten-free, vegan, and refined sugar-free. They tick all the boxes. Except that they suck!

They are the blandest cookies you’ll ever have! If someone tells you ‘they are so good, like real cookies’, they’re lying to you, or they have never had cookies before.

However, there are ways to make them taste as good as real cookies, but they stop being 2-ingredient cookies and that doesn’t make for a good clickbait title! But, they’re still very quick and easy.

Choosing the ingredients

For this recipe you can use either rolled oats or instant oats. If you make your own oat milk, you can also use the leftover pulp (freeze it and make the cookies when you have enough for a decent batch).

The bananas need to be either spotty and getting a bit too soft, or frozen (and thawed). But don’t use the thawing liquid if you go for frozen bananas.

As for the flavours the sky is the limit! Nuts, seeds, chocolate chips, spices, sugar, syrups, dried fruits… The one on the photo has chocolate chips, chopped salted cashews and some sprinkles on top (for added cuteness).

This recipe uses cups for measures because it just works better that way as it is an open and completely customisable recipe. I’ve also made maple pecan cookies (with chopped pecans and maple syrup), snickerdoodle-inspired cookies (with cinnamon and sugar on top), and Christmas cookies with dried cranberries, orange juice, cinnamon and ginger. You should also check my porridge ideas post for some other flavours that would work great on these cookies.



Mix 1 cup of mashed bananas with 1 cup of oats.


Add up to 1/2 a cup of dry ingredients (nuts, seeds, chocolate chips, spices, sugar…) and 1/8 of a cup of wet ingredients (flavourings, essences, syrups, coffee…) and mix.

Shape and bake

Divide the cookies on a baking sheet and bake in a preheated oven at 180℃ (350℉) until golden brown.

The cookies will be ready when they slightly hard on the sides and chewy in the middle. Allow them to cool for the best flavour and texture. They can be reheated in the microwave, oven, or toaster to serve.

Easy baked oats with fruit

Oats are a great breakfast staple: affordable, easy to make, filling, and nutritious. But sometimes it’s just too hot to have a bowl of porridge in the morning.

Baked oats are a really good alternative for those days. They are basically a cooked flapjack with less sugar, and more protein. And they can be taken for a convenient on-the-go breakfast or snack. We often take baked oats with us when we spend the day at the beach or when we go hiking.

Choosing the ingredients

You’re better off with rolled oats when baking them. The full grain versions end up too chewy and the instant versions get mushy.

The fruit could be any kind of frozen fruit, just make sure they are completely thawed and you use the liquid. You can also use apple sauce.

This recipe has egg in it, but it can be very easily replaced with flax seed ‘egg’. And the sugar could be omitted if your fruit is sweet enough.



In a bowl mix 250 grams (2 cups) of rolled oats, 375 grams (2 cups) of thawed frozen fruit (juice included), 70 grams (1/4 cup) of sugar, 2 eggs, and 7 grams (1 tablespoon) of cinnamon.


Transfer to a pie, cake, or muffin cases. And make sure they mix isn’t thicker than 3 centimetres (1 1/4″) or it won’t bake properly.


Bake in the middle rack of an oven preheated to 180 C (350 F) until the oats turn golden brown and your finger doesn’t sink if you poke the mix (you’re basically checking that the eggs are cooked). The exact time would depend on the fruit you used and the size of the cases.


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