Oat + Apricot Biscuits

Oat + Apricot Biscuits

Age suitable:
12 months +

Dairy free, Nut free, Vegetarian

5 stars

About the recipe

Wholesome oat and apricot biscuits made with spelt flour, oats, honey, and soaked apricots – a nourishing snack for toddlers, lunchboxes, and busy families.

These oat and apricot biscuits are the perfect wholesome, everyday bake for little ones and the whole family. They’re naturally sweetened with honey and packed with gentle fibres from oats, coconut, and spelt flour, making them a nourishing option for lunchboxes, snacks, or an easy morning tea.

Soft enough for toddlers and sturdy enough for older kids, these biscuits bring together pantry staples in a way that feels both simple and satisfying. The soaked apricots add a beautiful natural sweetness and chewiness, helping create a biscuit that feels comforting, homemade, and nourishing. You can also easily make them dairy free with a simple swap to coconut oil.

Storage for Freezer and Fridge:

Store in an airtight container in the pantry for up to 3 days or in the fridge for up to 1 week. These biscuits are not suitable for freezing due to the texture of the apricots.

Read More

Ingredients

1 cup white spelt flour

3/4 cup desiccated coconut

3/4 cup rolled oats

1/2 cup tapioca starch

1/2 teaspoon baking powder

1 egg

80 grams butter (or coconut oil for dairy free)

2 tablespoons honey

1/2 teaspoon vanilla essence

2/3 cup dried apricots, soaked in boiling water until softened

Method

Preheat the oven to 170 degrees and line a baking tray with baking paper.

Place the dried apricots in boiling water to soak for around 10 minutes until softened.

In a large bowl, combine the spelt flour, tapioca starch, desiccated coconut, rolled oats, and baking powder.

Melt the butter and honey together in a small saucepan over low heat.

Crack the egg into the dry ingredients and roughly whisk through.

Drain the softened apricots and roughly mash them with a fork.

Pour the melted butter and honey mixture and the vanilla into the dry ingredients along with the mashed apricots. Mix until well combined.

Roll the mixture into balls and press down gently onto the baking tray to form biscuits.

Bake for around 13 minutes or until lightly golden.

Ingredient Swaps

Swap spelt flour for plain or wholemeal flour.
Use coconut oil instead of butter for a dairy-free option.
Swap apricots for chopped dried figs, dates, or sultanas.
Replace honey with maple syrup.

Share this recipe?
Print
Let's Search

Popular searches:
Recipes Toddlers Starting Solids FAQ Mums

You might also like

View all Recipes
Osso Bucco

Osso Bucco

(As featured in our book Toddler to Table) Osso buco is one of our favourite meals for a few reasons:...

Learn more
chicken dinner puree

chicken dinner puree

If you’re looking for a delicious, protein-packed purée to batch-prep for your baby—this one’s a winner! Our Roast & Blend...

Learn more
Marrow Mash

Marrow Mash

Looking for a nutrient-dense, flavour-packed mash that the whole family will love? This nutrient dense marrow mash is rich in...

Learn more
Roasted Bone Marrow

Roasted Bone Marrow

Have you introduced bone marrow to your baby yet? Bone marrow might seem like an odd first food to feed baby, however it is a forgotten nutrition powerhouse (also amazing for pregnancy and postpartum mamas too!)

Learn more
Beef Bone Broth

Beef Bone Broth

You will start to notice a trend in a lot of the recipes I will be posting - a lot will involve bone broth! That’s because it is the most nourishing food you can feed yourself and your child! It’s easily digestible, nutrient dense and an incredible rich source of minerals - boosting immunity and lining our digestive tract. It is especially valuable as they contain gelatine which enables food to be digested more easily - which is why it is perfect to add to everything! It is especially valuable as they contain gelatine which enables food to be digested more easily - which is why it is perfect to add to everything! Broth is the perfect first ‘food’ postpartum!

Learn more