• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Casa Costello

Simple Recipes and Stunning Bakes for the Super Busy Family

  • Home
  • About Us
  • Recipe Index
  • Work With Us
  • Restaurant Reviews
  • National Food Days - UK, US and Worldwide
casacostello.com » Bakes » Apple & Walnut Oat Loaf

Apple & Walnut Oat Loaf

November 20, 2015 by Helen 125 Comments

Sharing is caring!

  • Facebook
  • Twitter
  • Email

Apple & Walnut Oat Loaf

This is an advertorial feature.

There are times when you want the feel and comfort of a piece of cake without the guilt of indulgence. Contrary to popular belief, I more than occasionally eat heathily - You can't bake as often as I do without having a selection of 'healthier' recipes in the repertoire.

This Apple & Walnut Cake manages to be tasty enough to eat on its own and interesting enough that even the kids enjoy it. They never guess that it is healthier than some other cakes. Containing vegetable oil instead of butter, this cake is not as high in saturated fats as most cakes, therefore being a better treat for people watching their cholesterol levels. The oats too, have been linked to lowering cholesterol. Over time, I've managed to reduce the sugar content - I use Pink Lady apples so they are not too tangy and just 100g of soft brown sugar. You may even find that you can reduce the amount of sugar you like in the cake even more than me. The crunch of the pecans and the spice from the cinnamon keep this cake interesting - There's no need for any topping or icing. Its definitely a sit down with a good book and a brew type of cake.

Tea & Walnut Apple Oat Loaf Cake

I've talked before about my love of using oats in my baking - cakes, breads, crumbles, biscuits all benefit from substituting flour with some oats. Quaker Oats are challenging bloggers to come up with creative recipes using oats. I struggled to do just one - I put oats in nigh on everything!

Slices of Apple & Walnut Oat Loaf Cake

Apple & Walnut Oat Loaf

Ingredients:

  • 60g Oats (equivalent of 2 Quaker Oats packets.
  • 260g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 100g Light Soft Brown Sugar
  • 2 tsp Ground Cinnamon
  • 3 Medium Eggs
  • 150ml Vegetable Oil
  • 3 Pink Lady apples - Grated & juice squeezed out.
  • 60g Chopped Walnuts

Method:

  • Preheat the oven to 180C and line a 2lb loaf tin.
  • In a large bowl, stir together the oats, flour, baking powder, bicarbonate of soda, cinnamon and sugar.
  • Whisk together the eggs and the oil and add to the dry mixture. Mix together until just combined.
  • Add in the grated & squeezed grated apples and walnuts and mix.
  • Pour into the prepared loaf tin and flatten down the surface.
  • Cook in the oven for 30 mins.
  • Reduce the heat to 160C and cover the loaf with tinned foil. Continue to bake for a further 1 hour.
  • Remove from the oven and allow to cool on a wire rack.
  • Best eaten within 24 hours - Suitable for freezing.

Apple Walnut Oat Loaf Cake

  • Oats contain a form of soluble fibre called beta glucan, which has been shown to lower blood cholesterol. High levels of blood cholesterol can increase the risk of heart disease.
  • The recommended daily intake of fibre has recently been increased from 24g to 30g per day. The UK has a traditionally low fibre intake compared with other countries - Oats are high in fibre content and can contribute towards this daily suggested intake.
  • Oats are 100% wholegrain - Dietary guidelines suggest we should be achieving an intake of 48g of wholegrain per day.

Fruit Oat Loaf Cake

This blog post was commissioned by Quaker Oats and Foodies100 as part of the Quaker Oats #FeelingFibrant campaign. I was compensated for the cost of ingredients and my time.

« Aperol Mascarpone Trifle
Orange & Raspberry Swirl Cookies »

Filed Under: Bakes, Bread Tagged With: Apple, Loaf Cake, Nuts

Reader Interactions

Comments

  1. Julie's Family Kitchen says

    November 20, 2015 at 10:31 pm

    Your apple and walnut loaf looks delicious and would be lovely I think in a packed lunch.

    I've added 2 tablespoons of oats to a breakfast smoothie before with great success.

    Reply
    • Helen says

      November 25, 2015 at 11:22 pm

      Thank you Julie - I've never thought of adding oats to smoothies. Great suggestion.

      Reply
  2. Emily Greentree says

    November 23, 2015 at 10:38 pm

    Oaty pancakes are a fab and quick breakfast! Mix oats, natural yoghurt, egg together and add any fruit or flavouring you'd like. Fry in batches and serve with fresh fruit! Best to leave the oats overnight in the yoghurt if you can x

    Reply
    • Helen says

      November 25, 2015 at 11:23 pm

      Oaty pancakes sound great - I'll definitely be giving those a try.

      Reply
  3. Marie McGrath says

    November 23, 2015 at 10:39 pm

    That recipe looks gorgeous i must give it a try. My favourite has got to be flapjacks but i like a twist on the theme- morello cherry or lemon meringue ones are both pretty delicious 🙂

    Reply
    • Helen says

      November 25, 2015 at 11:23 pm

      Mmm Morella Cherry flapjacks sounds just divine!

      Reply
  4. Natalie zindani says

    November 23, 2015 at 10:43 pm

    I use oats to make Anzac cookies, I sometimes add to a crumble topping which a huge pinch of cinnamon

    Reply
    • Helen says

      November 25, 2015 at 11:24 pm

      Great suggestions - thank you! Haven't made Anzac cookies for ages.

      Reply
  5. Kate @ Veggie Desserts says

    November 23, 2015 at 10:47 pm

    My kids love making carrot oat balls - grated carrot, loads of oats, cinnamon and enough peanut butter to hold it together. They love scooping it all into the bowl, mixing it all up and rolling them into (usually rather wonky-shaped) balls then sprinkle them with coconut. They're a sugar-free, healthy and filling snack or treat - with a bit of veg.

    Reply
    • Helen says

      November 25, 2015 at 11:25 pm

      Oh wow, these sounds a fantastic snack and so much fun!

      Reply
  6. LISA SHENTON says

    November 23, 2015 at 11:06 pm

    I use oats as a coating to make chicken nuggets and fishfingers, the kids love them ...

    Reply
    • Helen says

      November 25, 2015 at 11:26 pm

      I love oaty crumb coatings too - Once you've tried them, you would never go back to normal fishfingers or nuggets.

      Reply
  7. Heather Haigh says

    November 23, 2015 at 11:17 pm

    Oaty pear and almond crumble: 6 ripe dessert pears, cored and thinly sliced - lay these in your dish with a drizzle of maple syrup. Topping - 2oz oats, 2oz ground almonds, 2oz marg or butter, 2oz brown sugar - whizz in food processor and sprinkle on top. cook at gas 4 / 180C till golden brown.

    Reply
    • Helen says

      November 25, 2015 at 11:27 pm

      This sounds incredible - love a change from normal apple crumble.

      Reply
  8. mary williams says

    November 23, 2015 at 11:34 pm

    Well normally my oat recipe is flapjacks but since bonfire night its been parkin it a lovely treacle oaty golden syrup sponge and lasts for up to 2 weeks and gets better with age lol. It's a must try x

    Reply
    • Helen says

      November 25, 2015 at 11:33 pm

      Oh I'd forgotten about how amazing parkin is with oats included. Thank you.

      Reply
  9. Jessica Powell says

    November 23, 2015 at 11:44 pm

    I love oaty cookies, though my favourite use of oats is still porridge - I can never get enough of the stuff. 🙂

    Reply
    • Helen says

      November 25, 2015 at 11:50 pm

      Well it is certainly very healthy Jessica!

      Reply
  10. Mummy Fever says

    November 24, 2015 at 12:33 am

    I'm a MASSIVE flapjack fan!

    Reply
    • Helen says

      November 25, 2015 at 11:26 pm

      So versatile aren't they? great for using up bags of dried fruit.

      Reply
  11. Cathy Glynn says

    November 24, 2015 at 4:28 am

    Oat and date flapjack it is so gooey my daughter loves it x

    Reply
    • Helen says

      November 25, 2015 at 11:56 pm

      Dates are brilliant for adding texture and chewiness to a recipe. Thank you for entering.

      Reply
  12. Jane Bowyer says

    November 24, 2015 at 6:37 am

    Ciaran and I love to make flap jacks with oats. We love the honey flavour.

    Reply
    • Helen says

      November 25, 2015 at 11:56 pm

      Love the sound of them - Thank you Jane.

      Reply
  13. Liz Rhodes says

    November 24, 2015 at 7:35 am

    I love adding oats to crumble toppings to give extra crunch to it, whilst my girls love making oat and raisin cookies and flapjacks - oat-tastic!

    Reply
    • Helen says

      November 25, 2015 at 11:51 pm

      Mmm love oat & raisin cookies!

      Reply
  14. Penelope says

    November 24, 2015 at 7:40 am

    I love the sound of the apple and walnut oat load. I add oats to everything as they're lactogenic and I'm breastfeeding, but flapjacks are my favourite at the moment

    Reply
    • Helen says

      November 25, 2015 at 11:28 pm

      I'd say flapjacks are also really handy and quick to make when you've got a baby around too.

      Reply
  15. Julie's Notebook says

    November 24, 2015 at 7:42 am

    This might be a bit predictable but flapjacks. Love a proper homemade cake.

    Reply
    • Helen says

      November 25, 2015 at 11:57 pm

      Homemade cannot be beaten! Thank you Julie

      Reply
  16. Diana says

    November 24, 2015 at 8:14 am

    Your apple and walnut looks fab! I love to have a slice of apple bread or banana bread for breakfast with a warm cup of tea 🙂

    Reply
    • Helen says

      November 25, 2015 at 11:51 pm

      Sounds like a perfect way to start the day!

      Reply
  17. Wendy McDonald says

    November 24, 2015 at 10:34 am

    I love oats with all their added health benefits. I use them in so many ways. I love banana and chia seed porridge made with almond milk and with a teaspoon of coconut oil stirred through. Oats are a component in my annual Burn's Night vegan Haggis recipe. But my favourite oaty recipe is my Jumble Cake ...a jammy crumble mix made using blitzed up seeds, nuts and oats, lightly spiced with cinnamon and ginger and bound with coconut oil and maple syrup, layered with a fruity plum jam and baked in the oven. It's decadent and delicious but packed with good things! Your loaf looks fab!

    Reply
  18. Sam Goodwin says

    November 24, 2015 at 10:52 am

    My favourite oats recipe has got to be Flapjack! You can add nearly whatever you like to them to make them healthy and nutritious! Dairy free, gluten free, sugar free!

    coconut oil, oats, honey, coconut, nuts, raisins and flavoured with cinnamon.

    You could even used mashed banana, or add chocolate chips! Even fussy kids would find a combo they like to eat, and they are easy to make so the kids can help too.

    Reply
  19. Andrea says

    November 24, 2015 at 12:25 pm

    I love making oat and raisin cookies for an after school treat 🙂

    Reply
    • Helen says

      November 25, 2015 at 11:28 pm

      Ooh they would go down very well in our house! My life is about making after school snacks.

      Reply
  20. Gilly Holmes says

    November 24, 2015 at 12:54 pm

    I love sultana flapjacks

    Reply
    • Helen says

      November 25, 2015 at 11:51 pm

      Who doesn't?! Thank you for your entry

      Reply
  21. iain maciver says

    November 24, 2015 at 12:56 pm

    fantastic giveaway

    Reply
    • Helen says

      November 25, 2015 at 11:28 pm

      🙂

      Reply
  22. Dee Dmonte says

    November 24, 2015 at 1:01 pm

    We are huge flpjack fans and make them weekely. We also have porridge at least once a week 🙂

    Reply
    • Helen says

      November 25, 2015 at 11:34 pm

      This prize sounds like it would be ideal for you then!

      Reply
  23. Greig spencer says

    November 24, 2015 at 1:22 pm

    i love to put oats on top of my apple crumble to make it nice and crunchy lol

    Reply
    • Helen says

      November 25, 2015 at 11:52 pm

      Love that idea too. Thank you.

      Reply
  24. Aileen Russell says

    November 24, 2015 at 1:26 pm

    I love porridge in the morning but also make oat cookies.

    Reply
    • Helen says

      November 25, 2015 at 11:34 pm

      What a healthy start to the day! Oat cookies are delicious.

      Reply
  25. Liam Bishop says

    November 24, 2015 at 1:44 pm

    Oats are really nice with white fish. You can flour and egg the fish fillet, and then cover in the rolled oats - stick in the fridge to chill. Then when you come to cook, put some oil in a pan and fry for a few minutes both sides until brown and crispy. Different but very tasty!

    Reply
    • Helen says

      November 25, 2015 at 11:29 pm

      Wow I bet these would add a really different texture to fish - Must try that suggestion. Thank you.

      Reply
  26. bev says

    November 24, 2015 at 2:28 pm

    Christmas ginger cookies - golden syrup, ginger, mulling wine spice etc. So crumbly and tasty!

    Reply
    • Helen says

      November 25, 2015 at 11:35 pm

      Oh goodness me, they sound good!

      Reply
  27. JOANNA TERRY says

    November 24, 2015 at 3:08 pm

    I use oats to make my yummy Plum and Cinnamon Oat Bakes - my signature bake!

    Reply
    • Helen says

      November 25, 2015 at 11:52 pm

      That does sound like a good signature bake - I love that you have one!

      Reply
  28. Tracy B says

    November 24, 2015 at 3:28 pm

    I make a veggie crumble using oats in the topping... it's a nice warming dish that makes a change from casseroles and is a great way to use up any veggies that are in the fridge.

    Reply
    • Helen says

      November 25, 2015 at 11:57 pm

      Loving the sound of your veg crumble - Thank you

      Reply
  29. Lucy @ BakingQueen74 says

    November 24, 2015 at 3:32 pm

    Sounds delish! a lovely healthier cake. I like oats in my slow cooker mango and pumpkin seed oat bars, great for a healthy snack!

    Reply
    • Helen says

      November 25, 2015 at 11:53 pm

      Wow those bars sound fantastic Lucy!

      Reply
  30. elaine stokes says

    November 24, 2015 at 3:54 pm

    I add oats to a basic chilli con carne as it bulks the meat out so is great value

    Reply
    • Helen says

      November 25, 2015 at 11:35 pm

      Now that is a new one - I'd never thought of adding to chilli. Thank you for the suggestion.

      Reply
  31. Rachel Craig says

    November 24, 2015 at 5:24 pm

    Oatcakes, so delicious and nutritious. I like them with cheese spread.

    Reply
  32. Romana Richards says

    November 24, 2015 at 5:35 pm

    I like to make a gluten and dairy free cheesecake when lots of people come round. This consists of a base made from Quaker oats, dates, dessicated coconut, grated carrot and broken walnuts, processed together and pressed into a springform tin and chilled. Then a cream made of soaked cashew and agave nectar, and coconut oil with the addition of vanilla, is put on top of it and half frozen. Then it is cut into small squates and kept frozen. When needed, I defrost squares it for one or two hours and dust with cinnamon. Yum!! Don't need food intolerances or allergies to enjoy it either. It isa healthy alternative to usual cake.

    Reply
  33. denise cross says

    November 24, 2015 at 5:45 pm

    I use them on top of a casserole to make a veg crumble type dish

    Reply
    • Helen says

      November 25, 2015 at 11:53 pm

      Love the idea of using them in a savoury dish - thank you

      Reply
  34. Siren says

    November 24, 2015 at 6:59 pm

    Golden syrup and date flapjacks you can use much less sweetening if you use dates as they are already naturally sweet.

    Reply
  35. Sheri Darby says

    November 24, 2015 at 7:47 pm

    I use oats to make a delicious apricot crumble

    Reply
    • Helen says

      November 25, 2015 at 11:36 pm

      Haven't had apricot crumble for yonks - thanks for the reminder.

      Reply
  36. William Gould says

    November 24, 2015 at 8:14 pm

    My wife makes some lovely biscuits called Crunchies from a recipe in an old Be-ro booklet. Consists of rolled oats and golden syrup!

    Reply
    • Helen says

      November 25, 2015 at 11:53 pm

      They sound great - as does your wife!

      Reply
  37. Jemma @ Celery and Cupcakes says

    November 24, 2015 at 9:10 pm

    Your loaf looks amazing. I bet it would go perfectly with a cup of tea.

    Reply
    • Helen says

      November 25, 2015 at 11:54 pm

      There are few recipes that don't go down well with a cup of tea! Thank you.

      Reply
  38. Sue C says

    November 24, 2015 at 9:19 pm

    I love oats mixed into a crumble mixture. It seems to make it a bit more substantial (which is good as the topping is my favourite part of a crumble haha!).

    Reply
    • Helen says

      November 25, 2015 at 11:47 pm

      I struggle to eat a crumble topping now that doesn't contain oats. Makes the texture so much more interesting.

      Reply
  39. Charlene Keddy says

    November 24, 2015 at 9:39 pm

    My ultimate favourite is the flapjack. Full of lots of oaty goodness! Dip it in chocolate for the chocoholics 😉 for the perfect balance of flavours. xx

    Reply
    • Helen says

      November 25, 2015 at 11:55 pm

      Oh wow, now they are an indulgent type of flapjack!

      Reply
  40. Chris Davies says

    November 24, 2015 at 9:53 pm

    I've been working on perfecting my banana oat Flapjack. Starting with a wet mix of coconut oil, peanut butter and honey for sweetness, you add this to mashed bananas, a heap of oats and flax seeds to create an energy dense, delicious and nutritious anytime snack!

    Reply
  41. Emma Howard says

    November 24, 2015 at 10:05 pm

    I love overnight oats for breakfast: layer oats, frozen fruits and yogurt and leave overnight in the fridge. Stir then eat!

    Reply
  42. Monica Gilbert says

    November 24, 2015 at 10:21 pm

    A really simple recipe is to make cookies using oats and ripe bananas (the riper the better). Mix, form into cookies, and bake. I add cinnamon for more flavor. Healthy and delicious!

    Reply
    • Helen says

      November 25, 2015 at 11:30 pm

      Cookies are so versatile aren't they? I'm a sucker for any recipe that uses up over ripe fruit.

      Reply
  43. Mary Baldwin says

    November 25, 2015 at 6:58 am

    I add a handful of oats to the crumble mixture which adds texture and flavour.

    Reply
  44. claire woods says

    November 25, 2015 at 9:53 am

    Oaty flatjacks

    Reply
  45. Helen s, says

    November 25, 2015 at 10:04 am

    Vanilla, Oat and Prune cookies, they are so moorish they never last very long in our house and they are so quick and easy to make.This is just one of many recipees that I use oats in, they are just so versatile.

    Reply
  46. Diana says

    November 25, 2015 at 10:28 am

    I love banana peanut butter overnight oats with milk, and a tsp of maple syrup!

    Reply
    • Helen says

      November 25, 2015 at 11:30 pm

      Mmm I'm wishing I had left some oats soaking overnight now. Tempted by most thing maple!

      Reply
  47. Laura Pritchard says

    November 25, 2015 at 12:43 pm

    Veggie Crumble - I use the oats on top.

    Reply
  48. clair downham says

    November 25, 2015 at 3:02 pm

    banana and oatmeal muffins with chopped walnuts in.extremely tasty and good for you as well

    Reply
  49. Susan B says

    November 25, 2015 at 4:05 pm

    Oh, gosh! You've made me really, really want to eat a cake after looking at that yummy loaf!

    My favourite way to use oats in a pudding is to use it in a crumble topping:

    2TB oats, 2TB wholemeal flour, 2TB dessicated coconut, 2TB sugar and 2TB butter rubbed in until the mixture is crumbly then sprinkle over thinly sliced fruit with 2TB water in the bottom of the baking dish.

    It's such an easy recipe that I use it to teach little ones how to cook.

    Reply
    • Helen says

      November 25, 2015 at 11:31 pm

      What a lovely skill to be able to pass onto little ones. I bet they will pass that recipe down to their children and their children's children in future.

      Reply
  50. Angela Kelly says

    November 25, 2015 at 5:10 pm

    I love to make flapjacks with loads of oats

    Reply
  51. Brenda Wilkes says

    November 25, 2015 at 6:43 pm

    I make Millionaire Flapjacks with oats!

    Reply
    • Helen says

      November 25, 2015 at 11:32 pm

      How sumptuous that sounds - Lovely suggestion.

      Reply
  52. Donna Caldwell says

    November 25, 2015 at 7:07 pm

    Love making chocolate chip flapjacks

    Reply
    • Helen says

      November 25, 2015 at 11:49 pm

      They sound great - thank you

      Reply
  53. olivia Kirby says

    November 25, 2015 at 7:12 pm

    What I make most with oats are Banana and Oat bites - mini oat and banana cookies to use up overripe bananas that are so easy and quick to make and a real hit with the children.

    Reply
    • Helen says

      November 25, 2015 at 11:50 pm

      I bet they do go down well with the children - they sound great.

      Reply
  54. Abby may says

    November 25, 2015 at 8:27 pm

    I love putting oats in my crumble topping it adds texture and taste

    Reply
    • Helen says

      November 25, 2015 at 11:48 pm

      Certainly does! Thanks for your entry.

      Reply
  55. Diane Jackson says

    November 25, 2015 at 8:50 pm

    I have a lovely recipe for a face mask which uses oats 🙂

    Reply
    • Helen says

      November 25, 2015 at 11:48 pm

      Brilliant suggestion - Would be tempted to eat the face mask afterwards!

      Reply
  56. Ellen Stafford says

    November 25, 2015 at 9:20 pm

    I love flapjacks....with chocolate chips!! yummy!

    Reply
    • Helen says

      November 25, 2015 at 11:33 pm

      Ooh chocolate chips in flapjacks - you have just made flapjacks step up a level!

      Reply
  57. Kimberley H says

    November 25, 2015 at 10:39 pm

    Traditional American Chocolate Chip Cookies! Perfect with milk.

    Reply
    • Helen says

      November 25, 2015 at 11:32 pm

      My 13yo would love these dipped into a vat of milk!

      Reply
  58. sallyann johnston says

    November 26, 2015 at 12:31 am

    Trying to lose weight so we have been having flapjack but made with honey instead of treacle and adding anything from nuts, apricots, bananas & sultanas, tasty & less calories x x

    Reply
  59. Jayne K says

    November 26, 2015 at 2:30 am

    I love adding oats, chopped walnuts and mixed spice to the topping for a rhubarb crumble

    Reply
  60. Nat thomason says

    November 26, 2015 at 2:35 am

    The cherry flapjacks sound lovely

    Reply
  61. Frances Darvill says

    November 26, 2015 at 4:48 am

    I use porridge oats in Flap jacks and as a crumble topping 🙂

    Reply
  62. Lauren Old says

    November 26, 2015 at 8:05 am

    Banana-peanut oat bars

    Reply
  63. Lyndsey Beckford says

    November 26, 2015 at 10:53 am

    Living in Yorkshire, it has to be Yorkshire Parkin. My friend gave me the best recipe 🙂

    Reply
  64. Shara Allnutt says

    November 26, 2015 at 11:46 am

    I make flapjacks and use oats in my crumble mix very healthy for you

    Reply
  65. Hannah Igoe says

    November 26, 2015 at 1:11 pm

    I love to get the kids involved and we do this special make your own layered pudding in little glasses. I usually put out oats, yoghurt, raspberries, blueberries, crushed biscuits, a few chocolate chips or whatever we have that week and they create their own puddings! Its great because neither of them would eat oats usually but in our special pudding they do everytime!

    Reply
  66. Pauline Dring says

    November 26, 2015 at 4:32 pm

    I make 'Golden Slices'
    Combine 10oz grated carrots, 8oz oats, chopped chives, parsley and 4oz grated cheese. Add melted butter plus a beaten egg. Season with ground black pepper. Mix all together and press down into a baking tray, about 3/4" in depth. Bake on 180 degrees C for about 25 minutes. Leave to cool in tin and cut into thin slices. They are delicious warm or cold. Warm with baked beans goes down a treat with children.
    I didn't actually make this recipe up myself. My Mother -in -law gave me the recipe from a local church cookbook publication about 25 years ago.

    Reply
  67. Fiona K says

    November 26, 2015 at 5:23 pm

    I like to have banana & coconut porridge when it's cold in the morning. Rather than cooking the oats in a pan or in the microwave, I put the oats in a bowl with a mashed banana & 2 tbsp coconut milk powder (available from any Indian / Asian food store), then cover with boiling water and give it a stir to make sure the coconut milk powder is all mixed. This cooks itself while I am emptying the dishwasher & making tea, at which point it has cooled to the perfect temperature, so I just dive in.

    Reply
  68. MANDY DOHERTY says

    November 26, 2015 at 5:30 pm

    We love to use them in cookies x

    Reply
  69. Fran H says

    November 26, 2015 at 5:39 pm

    I always add oats to my rumble mix on my foraged/ windfall crumbles - super filling and crunchy 🙂

    Reply
  70. lucy camilla says

    November 26, 2015 at 5:42 pm

    In October, I saved all my pumpkin seeds and used them to make some oaty pumpkin seed biscuits. They were so delicious that we powered through a batch of about 40 in under a week!

    Reply
  71. sue leake says

    November 26, 2015 at 6:26 pm

    I make flapjacks with oats, sugar, treacle with the addition of chopped up fresh plums when they are in season and absolute delight to eat and also good for you with the addition of fruit.

    Reply
  72. Erica Price says

    November 26, 2015 at 7:11 pm

    Honey oatcakes

    Reply
  73. Fiona says

    November 26, 2015 at 9:31 pm

    I use oats to make apple and blackberry crumble

    Reply
  74. Haryati M says

    November 26, 2015 at 10:05 pm

    My sister gave me her chocolate chip cookie recipe that uses oat flour. As I can't find them in the shops here, I blitz rolled oats in the food processor and use them instead.

    Reply
  75. Hazel Rea says

    November 26, 2015 at 10:11 pm

    Flapjacks with almonds and blackberries.

    Reply
  76. Amy Jo McLellan says

    November 26, 2015 at 10:32 pm

    I used to really like making flapjacks as a kid so maybe should try again! 🙂

    Reply
  77. Leanne Bell says

    November 26, 2015 at 10:46 pm

    Mixed berry flapjacks are delicious, and better still the children love them too - win win! 🙂 x

    Reply
  78. Natalie Crossan says

    November 27, 2015 at 12:15 am

    Blueberry flapjacks 🙂

    Reply
  79. Ema J Lowe says

    November 27, 2015 at 1:34 pm

    fruit flapjacks

    Reply
  80. Heather Haigh says

    November 27, 2015 at 5:06 pm

    Pear and almond crumble - chopped dessert pears in the base, topped with a crumble made of oats, ground almonds, butter and brown sugar.

    Reply
  81. emily omara says

    November 27, 2015 at 5:22 pm

    on a health kick at the moment, tried this breakfast and its amazing 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Helen. Mother of 3, Wife of 1. Tired since 2002. To be found in the kitchen or poolside.
I'm here to help you find easy, tasty family recipes and gorgeous bakes for busy households.

Search Casa Costello Recipes

Archives

Categories

National Food Days

cover picture for national food days showing a cheesecake decorated with smarties

Visit Our Book Blog

Join the Bake of the Week Facebook Group

Bake of the Week Facebook Group

Visit Our Family & Lifestyle Blog

Visit our Breakfasts & Brunches Blog



Sign up to the Casa Costello Newsletter

Categories

Footer

Casa Costello Logo

Where else to find us

  • E-mail
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Casa Costello Privacy Policy

Categories