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Photo of Fruity oat biscuits by WW

Fruity oat biscuits

Total Time
40 min
20 min
20 min
These classic favourites have been given a new spin with the added sweetness of dried apricots and crunchy seeds.


Plain wholemeal flour

1 cup(s), (160g)

Rolled oats, dry

1½ cup(s), (135g)

Shredded or desiccated coconut

½ cup(s), (40g) shredded

Raw sugar

½ cup(s), (110g)

Dried apricots

½ cup(s), (80g) coarsely chopped

Sunflower seeds

25 g

Pumpkin seeds (pepitas)

25 g

Reduced fat oil spread

100 g

Golden syrup

2 tbs

Bicarbonate of soda

1 tsp


  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
  2. Combine flour, oats, coconut, sugar, apricots and seed mix in a large bowl.
  3. Combine spread, golden syrup and 1 tablespoon boiling water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until spread melts. Remove from heat. Stir in bicarbonate of soda. Add spread mixture to oat mixture and stir until combined.
  4. Roll level tablespoons of mixture into 30 balls. Place balls on prepared trays, 4cm apart, and flatten slightly. Bake for 12–15 minutes or until light golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool. Serve.