Good food: Blueberry and Oats.


It’s been raining a lot around here lately. When it rains, I find myself drawn to the kitchen. Not only for warmth but for entertainment. Bo and I get a little stir crazy when we are stuck inside for hours on end and there is only so much painting and drawing and reading one can do before one gets very bored. So we cook. I had a particular sweet craving and a friend of mine had recommended the original recipe that this little beauty was based on. I’ve made a few adjustments to suit our tastes and our budget but all in all I think the final product is probably much the same.

The original recipe was from The Sweet Poison Quit Plan Cookbook by David Gillespie and you can check out more of his (or his wifes) recipes on his website.



Blueberry and Oat slice




2 cups of quick oats
1/2 cup of wholemeal self raising flour
1/2 cup shredded coconut
80g butter
125g blueberries
2 tsp cinnamon
1/2 cup raw honey
1/3 cup coconut sugar
2 large free range eggs



Preheat your oven to 160′ C.

Combine butter, honey and coconut sugar in a pan on the stove. Stir continuously until the butter melts and the sugars combine and liquify.

In a separate bowl combine flour, oats, blueberries and cinnamon. Stir into dry mixture beaten eggs and then add the warm butter mixture. Stir the mixture and try not to eat it all raw… it’s delicious you have been warned.

Flatten the mixture into a lined baking tray/pan and pop in the oven for about 20 minutes or until the slice is golden on the top. Take it out and let it cool before cutting it. Or just use a spoon to eat from the corner of the pan until it’s cool enough to cut a slice.





Bo and I don’t eat sweets very often, mostly because I can’t be bothered making them… and I feel like I’m always in the kitchen as it is. So usually we just opt for dried fruit or sweet teas to fulfill the sweet craving. But this one? This one is actually amazing and easy and took about five minutes to make. And I enjoyed every. last. mouthful.

Go on. Treat yourself.

xox 11PIN IT 12PIN IT 14PIN IT

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  • August 6, 2013 - 7:10 am

    Lilybett - How much butter did you add? And do you think you could replace it with coconut oil?ReplyCancel

  • August 7, 2013 - 2:22 am

    Rebecca - What is coconut sugar? I’m in the US, if that makes a difference.ReplyCancel

  • August 12, 2013 - 9:27 pm

    Bella Mills @ Sea and Salt - Ohh these look delicious!
    Bella xxReplyCancel

  • August 21, 2013 - 7:40 pm

    Arna - Coconut sugar??? I will ask Dr Google.ReplyCancel

    • August 23, 2013 - 8:49 pm

      Sash - It’s just lovely granulated good quality palm sugar… you can substitute it with anything you like xReplyCancel

  • August 23, 2013 - 3:13 pm

    M I N D Y (@mindoel) - I got the link from Ecky. In Germany we have shredded coconut but without sugar, so it means I need to add sugar into the dough?ReplyCancel

    • August 23, 2013 - 8:49 pm

      Sash - If you can’t find coconut sugar you can substitute it with any other sweetener you like. Brown sugar, more honey… whatever 🙂ReplyCancel

  • August 24, 2013 - 8:37 am

    Arna - Palm Sugar! We have that in the back of the pantry. Nice to be able to put it to yummy use! Thanks Sash xReplyCancel

  • August 24, 2013 - 8:40 am

    Arna - Oh, our palm sugar is not granulated. It looks like a bar of soap. I guess I can grate it prior to melting it?ReplyCancel

  • October 31, 2013 - 2:31 pm

    Liz - I think I may have to leave the house before I eat the entire tray myself!
    Delicious 🙂ReplyCancel

  • November 3, 2013 - 9:48 am

    Jo - Sound yummy! Shredded coconut is listed in ingredients but not in method? Assume its added with flour? Also palm sugar is not same as coconut sugar!!ReplyCancel

  • December 5, 2013 - 8:29 pm

    Emma Galloway - I’m gonna try a gluten-free version of your lovely recipe real soon. This looks perfect xxReplyCancel

    • December 6, 2013 - 1:55 pm

      Sash - This is my favourite Em. It’s SO GOOD. The kid’s will love it. I think it would transfer gluten free pretty easily. I’d love the recipe when you develop it? 🙂


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