Cinnamon Raisin Oaties

This Week’s Recipe: Cinnamon Raisin Oaties

Cinnamon Raisin Oaties


To Dehydrate or Not to Dehydrate, That is the Question!

Making fancy raw treats hasn’t been high on my list since we’ve been travelling, but I LOVE sweet treats!  Today’s recipe is so simple and delicious I’m often knocking out a batch every few days 🙂  When I first created these Cinnamon Raisin Oaties I was in Merida, in Mexico, where it was a scorching 40C / 104F and the air was dry dry dry.  I had the perfect excuse to try out sun-drying for the first time ever.  Very exciting!  And it worked!!


Since then we haven’t been anywhere that dry or hot so I tried making them without dehydrating them.  And that worked too!!  They were different, but equally as delicious – more of a ‘raw’ snack than a biscuit, but still yummy.  Today I’m giving you both versions so, whatever your equipment and tastes, you can give them a whirl. Enjoy!


This Week’s Recipe: Cinnamon Raisin Oaties

Cinnamon Raisin Oaties

These are my total favourites at the moment!  Yummy as a mid-morning or afternoon snack, enjoy them with a cup of something comforting like hot chocolate chai or hot maltie for a super-healthy treat.

Makes 8 – 10



1 cup oat flour*
1 cup rolled oats
½ cup raisins
1 tsp ground cinnamon
1 pinch unrefined salt
2 tbsp raw honey/agave syrup
4 tbsp melted extra-virgin coconut oil
4 tbsp water



In a mixing bowl, combine all the ingredients well.  Leave to stand for 5 – 15 minutes to allow the water to absorb and until the mixture is sticky enough to hold together when shaped.


With wet hands, loosely mold the mixture into 8 – 10 mounded biscuit shapes (or whatever shape you like).


Either place your Cinnamon Raisin Oaties on a plate and put them in the fridge for 60 minutes, or for a crispier version dehydrate them for 8 – 12 hours.


Store in an airtight container in the fridge for up to 2 weeks.


* make oat flour using rolled (porridge) oats, processing to a fine flour in your blender or food processor.

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