150g Porridge Oats – Use rolled oats for a chunky texture, or blitz half of them in a blender for a smoother bite.
100g Wholemeal Flour
100g Unsalted Butter
75g Soft Brown Sugar
1 tbsp Maple Syrup or Honey
½ tsp Bicarbonate of Soda – plus 1 tbsp boiling water to activate.
A pinch of Sea Salt
Method
Preheat your oven to 180°C (160°C fan/Gas 4).
Line a baking sheet with parchment.
In a small saucepan, gently melt the butter, sugar, and maple syrup over low heat until liquid and smooth. Remove from the heat.
In a large bowl, stir together the oats, flour, and salt.
Mix the bicarbonate of soda with the boiling water (it will fizz!) and stir it into the butter mixture. Pour the wet mix into the dry oats and stir until fully coated.
Take spoonful’s of the mixture, about walnut sized, and roll them into balls.
Place on the tray and flatten slightly with the back of a spoon. Leave space as they will spread.
Bake for 12–15 minutes until the edges are deep golden brown.
Let them sit on the tray for 5 minutes (they’ll be soft at first) before moving to a wire rack to crisp up.
