Nut and Oat Choc-Chip Biscuits Recipe

Name: Nut and Oat Choc-Chip Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g plain flour (wholemeal - 3/4 cup); 90 g rolled oats (1 cup); 25 g oat bran (1/4 cup); 1 ½ tablespoons wheat germ; 1 ½ tablespoons skim milk powder; ¾ tablespoon baking powder; 50 g eggs; 2 tablespoons skim milk; 110 g sugar (1/2 cup or equivalent sugar substitute); 80 ml light olive oil (1/3 cup); ½ teaspoon vanilla essence; 40 g milk chocolate chips (1/4 cup or dark chocolate ones); 2 tablespoons walnut pieces (chopped); 1 ½ tablespoons shredded coconut (optional)

Servings: persons

125 g plain flour (wholemeal - 3/4 cup)
90 g rolled oats (1 cup)
25 g oat bran (1/4 cup)
1 ½ tablespoons wheat germ
1 ½ tablespoons skim milk powder
¾ tablespoon baking powder
50 g eggs
2 tablespoons skim milk
110 g sugar (1/2 cup or equivalent sugar substitute)
80 ml light olive oil (1/3 cup)
½ teaspoon vanilla essence
40 g milk chocolate chips (1/4 cup or dark chocolate ones)
2 tablespoons walnut pieces (chopped)
1 ½ tablespoons shredded coconut (optional)

1
Preheat oven to 160C.
2
Line two baking trays with non-stick baking paper.
3
In a large bowl, put the flour, oats, oat bran, wheat germ, skim milk powder and baking powder, mix well.
4
In a medium bowl whisk the egg and milk together and then whisk in the sugar (or equivalent), the oil and vanilla essence.
5
Now mix the wet and dry ingredients together and then stir in the chocolate chips, walnuts and coconut.
6
Drop heaped teaspoonfuls of mixture on to the trays about 5 cm apart.
7
Bake for 10 to 12 minutes or until edges are set and bottoms are light brown.
8
Transfer to a wire rack and set aise to cool.
9
Will keep for up to 4 days in an airtight container.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 125 g plain flour (wholemeal - 3/4 cup), 90 g rolled oats (1 cup), 25 g oat bran (1/4 cup), 1 ½ tablespoons wheat germ, and more.

Yes, Nut and Oat Choc-Chip Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nut and Oat Choc-Chip Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions