Easy Blackberry Oat Muffin Recipe

September is here and after the long, hot summer I am ready for Autumn. While walking around the garden this morning I noticed some ripe blackberries on my thornless plant. To be clear, I should mention that I did not have my glasses on. Expecting a great harvest I hurried back to the kitchen to collect a modest size bowl. Also I grabbed my glasses. Five ripe blackberries. Five! Consoling myself I plundered our freezer, where fortunately I had a stash. Finally I can now share my Easy Blackberry Oat Muffin Recipe.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

While I find it very satisfying to use produce picked from our garden I am also a realist. Because of the very hot and dry summer some of our fruiting plants have suffered. While our cherry tree had a bumper crop this year, we haven’t any plums and as I mentioned the blackberries are small and scant. Although I am hopeful for a reasonable apple harvest. Even if they are a little smaller this year, I’m sure they will be sweet.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

I am glad that I had the foresight to buy punnets of British blackberries and freeze them. Almost all berries freeze well, with the exception of strawberries. While strawberries defrost to a mushy mess, frozen blackberries, raspberries, red and blackcurrants can be used in place of fresh fruit when it is out of season. Whether you buy and freeze the fruit yourself or buy it ready frozen, it means that we need not be denied luscious berries in the depths of winter.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

Recipe: Easy Blackberry Oat Muffin Recipe

100g/4oz Unsalted Butter – melted

200ml/6.5fl oz Whole Milk

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey 

250g/9oz Plain White Flour

50g/2oz Rolled Oats (Porridge Oats – not quick cook)

2tsp Baking Powder

100g/4oz Caster Sugar

1/4tsp Sea Salt

300g/10.5oz Blackberries – fresh or frozen Waitrose sell frozen British fruits all year round – the berries can be used frozen

Method: Preheat the oven to 200C/180C fan, 400F, gas mark 6

Making the muffin batter:

  • First of all into a large bowl add the flour, oats, sugar, baking powder and salt.
  • Usng a balloon whisk mix all of the dry ingredients together – dry mix.
  • Hold back 12 blackberries for topping the muffins and tip the remaining blackberries into the dry mix. Gently cover with the flour mixture to coat.
FF Easy Blackberry Oat Muffin Recipe
The dry part of the muffin mix.
  • Into a separate jug measure out the milk.
  • Add the eggs, melted butter and vanilla extract and beat with a fork to combine – wet mix.
  • Make a well in the centre of the dry mix and pour the wet mix in.
  • Stir the mixture (approximately 10 times) with a spoon to almost combine, taking care not to break up the berries.
  • A few flour streaks are acceptable. Over mixing will almost certainly result in tough muffins.
  • Line a muffin tin with paper liners. Alternatively tulip style muffin wrappers used in my Spiced Pumpkin Walnut Muffins also can be used.
  • Use an ice cream scoop to divide the muffin mixture evenly between the 12 cases.
FF Easy Blackberry Oat Muffin Recipe
Combining the wet and dry to make the batter.
  • Place a blackberry (from hose held back) on top of each muffin.
  • Finally, using a teaspoon, tap a light dusting of caster sugar on top of each muffin.
  • Place the muffin tin into the centre of a preheated oven and bake for 25-30 minutes.
FF Easy Blackberry Oat Muffin Recipe
Topping the muffins before baking.
  • The muffins are baked when risen, golden and firm to touch.
  • As soon as the muffins are baked remove from the oven.
  • Immediately remove the muffins from the tin and place on to a cooling rack – take care as the muffins will be hot.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe
  • Allow the muffins to cool slightly before serving.
FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

 

If you have enjoyed my Easy Blackberry Oat Muffin Recipe you may also like these:

Blueberry And Lemon Muffins 

FF Easy Blackberry Oat Muffin Recipe
Blueberry And Lemon Muffins

Raspberry White Chocolate Chip Muffins 

FF Easy Blackberry Oat Muffin Recipe
Raspberry White Chocolate Chip Muffins

Chocolate Madness Muffins 

FF Easy Blackberry Oat Muffin Recipe
Chocolate Madness Muffins

Freshly baked muffins are at their best on the day they are made. Although you can store them in an airtight container for up to two days, refrigerate in warm weather and then refresh in a medium oven for 5 minutes. Particularly delicious eats to start the day and also plug that hunger gap throughout the day. Since these muffins truly are delicious served warm from the oven, why not bake them with the intention to share. Neighbours, friends and family are sure to be delighted with a surprise delivery of freshly made muffins. And it is a fact that food always tastes better when shared!

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Coconut Almond Date Flapjacks

Do you love the smell of coconuts? I do! With coconut oil being hailed as the new all round, healthy oil, I was interested in what it would be like to bake with. After receiving a 250ml jar of cold pressed, organic coconut oil from the lovely people at Vita Coco I decided to make these Coconut Almond Date Flapjacks.

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks delicious and nutritious.

Having previously tried and failed, on two separate occasion to make flapjacks using honey, I knew I would have to go back to using sugar and golden syrup, if I stood any chance of these bars holding together. Switching out the butter for coconut oil was a risky proposition.

VC Coconut Almond Date Flapjacks
Medjool dates and Vita Coco coconut oil.

As I was using beautiful medjool dates from the Medjool Date Co. I reduced the amount of golden syrup. The dates are so naturally sweet it didnt need the extra sweetness like my Cranberry Walnut Flapjacks. Flaked almonds added the perfect crunch, plus all their nutty goodness and flavour.

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks a slow release energy bar wherever you are.

The swirl of milk chocolate gives the Coconut Almond Date Flapjacks a beautiful finish and let’s face it, a little chocolate always makes things better 😉.

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks finished with a milk chocolate swirl.

Wow!! These Coconut Almond Date Flapjacks taste amazing. I mean really, really good.

I needn’t have worried about missing the buttery flavour of my usual flapjacks as these are packed full of chewy, nutty, flavour. My taste buds threw a party after my first bite, demanding another and then another bite.

So utterly delicious and clean tasting, if you get my meaning?

Recipe: Makes 16 Coconut Almond Date Flapjacks

225g/8oz One 250ml Jar of Vita Coco coconut oil

125g/5oz Light Soft Brown Sugar

75g/3oz Golden Syrup -light corn syrup

325g/11.5oz Rolled Oats – NOT quick cook oats

100g/4oz Flaked Almonds

125g/5oz Medjool Dates – seed removed and chopped into 1cm pieces

Method: Preheat the oven to 180/165C fan, gas mark 4.

  • Line an 8″ X 11″ – 20cm X 28cm Swiss roll tin with baking parchment. I didn’t grease my tin first and the baking parchment listed out without any problems.
  • In a large, heatproof/microwaveable bowl add the coconut oil, sugar and golden syrup.
  • Place in the microwave and heat on medium, for approximately 3 minutes, until the coconut oil has melted.
  • Stir the coconut oil, sugar and golden syrup together.
  • Add the rolled oats, chopped dates and flaked almonds.
VC Coconut Almond Date Flapjacks
All the ingredients for Coconut Almond Date Flapjacks in one bowl!
  • Mix all the ingredients together so that everything is coated in the melted coconut oil and sugar mix.
  • Tip the flapjack ingredients into the prepared tin.
VC Coconut Almond Date Flapjacks
Tip the delicious mix into a prepared tin.
  • Using the back of a metal spoon, press the mixture evenly into the tin.
VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks ready for the oven.
  • Place the flapjacks into the centre of the oven and bake for exactly 20 minutes.
  • The flapjacks should be a golden colour once cooked. Remove from the oven.
  • Resist the temptation to cook them for just a bit longer. This will result in the flapjacks becoming very hard and not chewy, on cooling.
VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks leave to cool completely in the tin.
  • Leave the flapjacks to cool completely in the tin.
  • Once cooled remove the flapjacks from the tin using the parchment to lift them out.
  • With a sharp knife cut down the length of the flapjack block, dividing it in two. Next cut across the middle of the flapjack, creating four quarters. Cur each quarter into four bars.
  • Break up the milk chocolate and place into a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, on high, in the microwave. Stirring as the chocolate starts to melt. When the chocolate is nearly melted remove from the microwave and keep stirring until it is completely melted.
  • Pour the melted chocolate into a small piping bag (or a freezer/sandwich bag).
VC Coconut Almond Date Flapjacks
The glass keeps the bag steady as you pour in the melted chocolate.
  • Cut the very end of the piping bag (or corner of bag), so that you have a small hole.
  • Pipe a pattern of your choice down the length of each of the Coconut Almond Date Flapjacks.
  • Leave to set.
VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks leave to set once the chocolate has been piped on.

Store the flapjacks in an airtight container for up to a week.

The coconut flavour in these flapjacks is subtle and mixes well with the dates and almonds to create a really flavoursome bar. Perfect for mornings when you’re in a rush and need breakfast on the go, or for filling that mid afternoon hunger gap and seeing you through to your evening meal!

I am incredibly impressed with how well the Vita Coco coconut oil worked in this recipe and I shall most definitely be buying more and using it in other recipes. If the chocolate is left of of these Coconut Almond Date Flapjacks they are both dairy AND gluten free (providing you use certified gluten free oats).

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks

Creating a recipe that is not only nutritious, tasty and easy to pack up and take to work or school, but that can also be enjoyed by more people is a fantastic feeling!

Do you have diet constraints?

Have you substituted coconut oil for butter in any of your cooking/baking?

Please let me know as I am new to baking with coconut oil and would love to hear any tips you may have?

If you have enjoyed these Coconut Almond Date Flapjacks here are a couple more recipes you may like.

Cranberry Walnut Flapjacks

VC Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks

Ginger Date Hot Cross Buns

VC Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns

If you make these Coconut Almond Date Flapjacks or indeed any of my recipes, please tell me how you get on by leaving a comment? Also if you are on Twitter or Instagram post a photo and I’ll be sure to give you a shoutout or retweet.

Whatever you are making in your kitchen, have fun and remember that food really does taste better when it’s shared.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

VitaCoco and The Medjool Date Co. provided me with coconut oil and dates which were used in this recipe. All opinions, views, content and photographs are my own. I did not receive payment for writing this post. Please see my Disclosure Policy.

This recipe is an entry into the #Swearbyit challenge with Vita coco. Fing more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.

 

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Cranberry Walnut Flapjacks

Gosh mornings are busy. So much to do, yet so little time. Besides that awe are supposed to make time for the most important meal of the day – breakfast. Well I have a solution right here for you my friends –  Cranberry Walnut Flapjacks.

Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks perfect for breakfast on the go.

Breakfast, is just that – breaking the fast. Our bodies have just been starved for 6-7 hours (I’m being optimistic here), whilst we sleep. Eating a good breakfast helps kick our bodies into GO. If you are anything like me, I need a kick start in the morning!

That’s where these yummy Cranberry Walnut Flapjacks can help.

Packed full of good-for-you, slow release energy oats, one of these bars will keep you going until lunchtime. And, because it’s the morning and let’s face it eating anything can be a struggle, I threw in crunchy walnuts and chewy, slightly tart cranberries.

Yes there’s a squiggle of rich, dark chocolate on top of these beauties – it’s breakfast people, we need all the caffeine flavour we can get!!

Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks the perfect start to your day.

The beauty of these flavour and texture packed bars is that you make them ahead.

Making and baking ahead

Imagine this? It’s Sunday afternoon, you spend 15 minutes in the kitchen, whipping up a batch of these Cranberry Walnut Flapjacks and you have breakfast and snacks for the whole week.

Am I the only one who gets that mid afternoon dip around 3-4pm?

Thought not!

Also these bars also make a great mid afternoon snack and stop you grabbing for that chocolate bar/doughnut/cookie. Because we all know these give us an instant feel good sugar hit, only to slump in hunger again half an hour later. Therefore, why not wrap an extra one of these, in baking parchment and take it to work? It’ll keep those hunger pangs away until dinner time.

Cranberry Walnut Flapjacks
Wrap up one of the Cranberry Walnut Flapjacks and take it with you.

You can certainly mix up the fruit and nut element. Dried apricots with almonds, or dried figs with pecan nuts. Really the possibilities are endless, I would keep the weights the same, as the flapjack needs to hold together.

I have deliberately not used the word ‘healthy’ for these Cranberry Walnut Flapjacks, as I am aware of the sugar/butter content. I am not a nutritionist, although I would rather pop one of these bars into my daughter’s hand as she heads off for college, than have her grab a muffin or doughnut from a coffee shop!

Recipe: Make 16 Cranberry Walnut Flapjacks

250g/10oz Unsalted Butter

100g/4oz Golden Syrup (light corn syrup)

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) I use Waitrose essential oats

150g/5oz Dried Cranberries

100g/4oz Chopped Walnuts

50g/2oz Dark Chocolate (70% cocoa is ideal)

Method: Preheat the oven to 180/160C fan oven, 350F, gas mark 4

Making and baking the Cranberry Walnut Flapjacks

  • First of all, grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
  • Into a large bowl add the golden syrup.
  • Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
  • Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.

Cranberry Walnut Flapjacks

  • Add the oats, cranberries and walnuts to the bowl.
  • Stir until all the oats, walnuts and cranberries are thoroughly coated in the melted butter/sugar.
  • Tip the mixture into the lined tin.

Cranberry Walnut Flapjacks

 

  • Using the back of a metal spoon press the mixture into the tin, forming an even layer.
  • Place the tin into the oven and bake for 20 minutes until golden brown.
  • Remove the tin from the oven and allow the Cranberry Walnut Flapjacks to cool in the tin.
  • The flapjacks will be very soft at this stage, but will harden on cooling.
Cranberry Walnut Flapjacks
When the flapjacks are slightly warm, remove from the tin.

Cutting and decorating the flapjacks

  • Using a sharp knife cut down the centre of the flapjacks. Then cut across the middle. Cut each quarter in half again. The flapjacks will still be slight soft.
  • Leave the flapjacks on the baking parchment to continue cooling and setting.
  • As soon as the Cranberry Walnut Flapjacks are completely cooled they can be drizzled with chocolate.
  • Break the chocolate into small pieces and melt in a heatproof bowl, in the microwave, using 30 second bursts. Stir well and when the chocolate is nearly melted keep stirring and the inherent heat will melt any solid pieces left.
  • You can use a teaspoon to drizzle the chocolate over the flapjacks or pour the chocolate into a disposable icing bag, snip the corner off and pipe the chocolate on.
Cranberry Walnut Flapjacks
Chocolate drizzled Cranberry Walnut Flapjacks
  • Allow the chocolate to set and then store in a tin.
Cranberry Walnut Flapjacks
Store layered with baking parchment in a tin.

While Cranberry Walnut Flapjacks are perfect anytime of day, they are especially handy to have, when time for breakfast disappears in the morning. Just grab one and eat on the go!

An added bonus, which does rely on checking the packaging, is that oats are gluten free. So even more people can enjoy a delicious, easy breakfast.

If you enjoyed these Cranberry Walnut Flapjacks then try these:

Bakewell Shortbread Bars 

FF Cranberry Walnut Flapjacks
Bakewell Shortbread Bars

Macadamia Apricot Flapjacks 

FF Cranberry Walnut Flapjacks
Macadamia Apricot Flapjacks

Lemon Drizzle Cake Bars

FF Cranberry Walnut Flapjacks
Lemon Drizzle Cake Bars

Why not bake a batch of these flapjacks and take them to work? Since I’m sure they would be appreciated. Especially by those who have skipped breakfast!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

 

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