This Week’s Recipe: Cinnamon Raisin Oaties

Cinnamon-Raisin-Oat biscuits recipe

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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