Adding oats to your breakfast menu helps to increase your daily fibre intake. You might not be the type to go for a bowl of oat porridge every morning but remember that it is quite easy to mask the nutrient-rich cereal in a variety of dishes. Cookies are one which never loose their appeal and can be turned into healthy bites with the addition of more unprocessed stuff like unrefined sugars, whole wheat flour and unsweetened dried fruit. Apricots and cherries bring a touch of brightness to this colourful lunch box treat which looks way more attractive than the high calorie chocolate chip or peanut butter cookie. Adapted from Tea for Six, I suppose that these chewy cookies can very well be baked in a square pan and cut into bars. However be careful to wrap them well in foil before storing in an airtight jar; they might not survive long in this uncomfortably high tropical temperature.



100g unsalted butter, softened

3/8 cup light muscovado sugar

1/8 cup dark muscovado sugar

1 teaspoon vanilla extract

1 egg, room temperature

1/2 cup quick cooking oats

1/2 cup old fashioned rolled oats

1/2 cup all purpose flour

1/2 whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup dried apricots, chopped

1/2 cup raisins, chopped

1/4 cup candied cherries


  • Preheat oven to 170 degree C and line cookie sheets with baking paper. Beat butter and sugars together until light and creamy.

  • Add vanilla extract and egg and beat until well combined. Stir through oats and sifted flours, baking powder and baking soda.

  • Fold in apricots, raisins and cherries. Scoop tablespoons of dough and roll into balls. Place on tray and press down slightly.

  • Bake for about 10 minutes until they are slightly golden; they will set further as they cool. Makes about 2 dozens oat cookies.

Fruit & Oat Cookies