Oat Crumblies (makes 8)

Oat Crumblies by The Fat Foodie

These Oat Crumblies were created one morning when I was making a packed lunch to take into work later in the day and I realised that we were out of biscuits. I always have the ingredients to make basic biscuits in the house, so it wasn’t difficult to grab what I needed to make the Oat Crumblies.  They’re so easy to make that I swear I’m not exaggerating when I say that they only took me half an hour to make. I’d say 10 mins to grab the ingredients and rub the mixture together and then 15-20 to bake them. They’re that quick!

Although these Oat Crumblies are absolutely delicious as they are, I like to add a teaspoon of ground ginger to my biscuit mixture because I think the warm background heat of the spice really enhances the toasted nuttiness of the baked rolled oats. They’re also gorgeous with cinnamon too and once they’re cooked and cooled they can be decorated with icing or coated in chocolate, should you like.

These Oat Crumblies are simple, but exceedingly delicious biscuit rounds which pair wonderfully with a hot cup of tea or coffee in the daytime or a glass of cold milk as a snack before bed. They’re just a great little oaty biscuit! (2 biscuits is a low FODMAP serving.)


80g rolled porridge oats (use gluten-free if very sensitive to gluten or coeliac)

80g gluten-free self-raising flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

80g sugar

80g butter (or non-dairy version)

20g maple syrup

1 tsp of ground ginger or cinnamon (optional)


Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line a large baking tray with greaseproof paper.

Measure all of your ingredients into a large mixing bowl and rub together until it forms a dough. (Gluten-free flour is notoriously dry, so add a tablespoon of non-dairy or lactose-free milk if you need to bring the dough together more.)

Separate the dough into eight and form a ball with each one before flattening it slightly and placing it on the baking tray. (Leave a generous gap between each cookie because they will spread out.)

Once all of the balls are done bake them in the oven for 15-20 mins until they are golden brown.

Remove them from the oven and leave them to cool on the baking  sheet until cold before removing them from the tray.

Serve as they are or with icing or chocolate on top.

Oat Crumblies by The Fat Foodie

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6 thoughts on “Oat Crumblies (makes 8)

  1. Alli says:

    Hi, I have trouble with hand strength – would these work if a stand mixer combines it instead of being rubbed? Would be using Olivani in place of butter. Thanks!

  2. DiDi says:

    I just made these and they are delicious! I used Doves SR flour as suggested , Stock block for baking and honey as I had no maple syrup.
    I think I may try adding cranberries or sultanas next time. ❤️

    • sandwich18 says:

      Hi! Sorry for the late reply. I’m based in the UK, so I’m not familiar with Robs Red Mill flour, but as long as it’s low FODMAP it should be fine. I’ve no idea what the calorie content would be though, sorry!

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