Oat + Apricot Biscuits
Dairy free, Nut free, Vegetarian
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.
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.
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