Crunchy Oat Biscuits
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A crunchy take on oat biscuits using a blend of all-purpose and whole wheat flour. Substitutes maple syrup for sugar and coconut oil for butter to add a subtle earthiness and healthier fats. Flavored with cinnamon instead of vanilla; that warm spice aroma fills the kitchen early on. Batter thick but scoopable, bakes at 190°C for a golden crisp edge while retaining chew inside. Simple ingredients, method rearranged for efficient workflow. Watch the edges brown for perfect timing, not just the clock. Tips on handling sticky dough and what to do if biscuits spread too much or stay doughy inside.
Prep:
20 min
Cook:
18 min
Total:
38 min
Servings:
18 servings
#baking
#biscuits
#maple syrup
#cinnamon
#oats
#dairy-free
#snack
Crunchy oat biscuits. Not the usual soft, chewy ones. I switched up the flour combo, tossing in whole wheat for earthiness. Maple syrup replaces white sugar, easy swap but changes moisture dynamics. Coconut oil steps in for butter—adds a subtle nutty back note, plus it’s dairy-free. Cinnamon instead of vanilla. Why? That spicy scent woke me up before the oven did. Batter thick and stubborn but drops off spoon with a bit of patience. Baking time tweaked—watch for golden edges, not just the timer. Crisp outside, chewier middle. Essential—don’t slack cooling on the rack. Parchment paper, multiple trays, strategic baking order save time and keep biscuits uniform. Past attempts either flat or too cakey; this hits the balance. The smells alone make the kitchen feel alive, like a good morning ritual.
Ingredients
- 200 ml all-purpose flour
- 150 ml whole wheat flour
- 250 ml quick-cooking oats
- 3 ml baking powder
- 1/4 tsp fine sea salt
- 120 ml melted coconut oil
- 180 ml pure maple syrup
- 65 ml almond milk or any plant milk
- 5 ml ground cinnamon
About the ingredients
Flour blend boosts texture—half white, half whole wheat; whole wheat keeps some chew and flavor, white keeps them light. Quick-cooking oats preferred, but rolled oats work too if you pulse them briefly in a food processor. Coconut oil can be swapped for melted butter if you want a richer flavor. Maple syrup is wetter than sugar, so liquid content adjusted—don’t substitute with honey unless you cut some more liquid; it’ll be sticky mess. Plant milk like almond or oat preferred here; dairy milk OK, but alters fat content slightly. Cinnamon replaces vanilla to avoid typical sweet notes, gives a warm aroma that fills the kitchen. Baking powder in place of baking soda—less rise, more texture. Salt important here—tiny pinch brightens all.
Method
- Arrange oven rack center. Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk flours, oats, baking powder, cinnamon, and salt. Mix well to distribute evenly—critical for crumbly uniform texture.
- In another bowl, combine coconut oil and maple syrup until glossy. Stir in almond milk gradually until smooth but thick enough to hold scoops. This liquid mix is crucial, not too runny or drying.
- Pour dry ingredients into wet bowl. Using a wooden spoon or sturdy spatula, fold gently just until dough forms—avoid overmixing. Dough should be sticky, hold shape but soft enough to drop off spoon with some effort.
- Scoop approx 30 ml (2 tbsp) per biscuit onto sheets. Leave at least 6 cm (2.5 inches) apart, spread can cause mushy edges.
- Bake one sheet at a time, bottom rack for about 18 minutes. Watch edges: when golden brown and biscuit feels firm to touch but not hard, it's done.
- Cool on baking sheet 5 minutes. Transfer to wire rack to crisp bottom and cool completely. If left too long on hot sheet, biscuits steam and soften—ruins crunchy texture.
Cooking tips
Start with dry ingredients for even distribution, don’t skip sifting or whisking for aeration; lumps stay in biscuit, ruins texture. Beat coconut oil and maple syrup until shiny, this emulsifies liquid which gives fudgy softness inside the crunch. When combining wet and dry, fold—overmix and gluten develops, biscuits get tough. Stick to wooden spoon or spatula; electric beaters are enemy here. Dough should be sticky but manageable—not a batter but not a paste. Use a cookie scoop or spoon and nudge off with wet fingers if too sticky. Space the dough balls well to prevent merging—baking on hot sheet heats faster; prefer one sheet at a time. Remove when edges crisp and golden, not just color, press top gently; spring back means ready, mushy means extra minutes. Cooling on parchment for a few minutes stabilizes crumb, then transfer to wire rack for full crisp. Don’t rush or biscuits steam and soften. Store airtight once fully cool.
Chef's notes
- 💡 Dry ingredients first always—whisk well for aeration. Skip lumps or you’ll find dense pockets bitterly underdeveloped. Cinnamon mixed thoroughly with flours, salt. Critical for even scent throughout batter. Watch texture when folding wet into dry—sticky, not paste or batter. Wooden spoon, no electric mixers. Overmixed gluten strangles tenderness.
- 💡 Cooling is serious business. After baking, leave biscuits on parchment 5 minutes—stop steaming, prevent soggy bottoms. Transfer to wire rack’s air flow. Skipping cool step ruins crunch. Moisture holds if trapped, turns edges limp. Timing varies by oven heat spots; eyes on color changes and springy tops, not just timer.
- 💡 If dough spreads too thin and biscuits run, chill it 15 mins minimum. Cooler dough thickens, less spread. Alternatively, swap oats for oat flour. Denser, yes. Add extra milk to compensate moisture loss. Butter instead of coconut oil means melt, cool before mixing. Avoid cooking milk or eggs early, that ruins structure.
- 💡 Use quick-cooking oats mostly. Rolled oats pulse briefly to mimic texture but watch—too fine turns dough pasty, too coarse breaks crumb. Maple syrup wetter than sugar alters hydration. Never swap with honey—too sticky, messes crumb without more liquid reduction. Adjustments here need precision.
- 💡 Bake single sheet at a time, bottom rack for consistent heat. Hot oven, parchment paper crucial. Watch edges closely—golden brown, firm touch but not rock. Press gently top; spring back means done. Mushy, bake longer. Burnt spots sign ovens vary; learn yours. Freeze cooled biscuits airtight, thaw on rack for crisp revival.
Common questions
Can I use regular sugar instead of maple syrup?
Not really. Maple syrup wetter, affects dough moisture tight balance. Sugar dries batter, changes chew. If swapping, cut back liquid else biscuits turn dry, crumbly. Maple brings flavor complexity too, absent with sugar.
Why do my biscuits spread too much?
Usually warm dough or too much liquid. Chill dough 15 mins to fix. Using honey? Sticky mess without reducing liquid extras. Oats grind coarser or coarse flour gives structure, stops run. Overmixing gluten also culprit; fold gently only.
How to store these biscuits?
Airtight container at room temp works, crisp holds best few days. Refrigerate? Moisture changes texture, softens edges. Freeze for longer storage, defrost on wire rack so moisture escapes, not clumps. Avoid sealing hot—condensation ruins crunch.
Can I substitute almond milk with cow milk?
Yes but note fat difference slightly changes mouthfeel. Dairy milk adds richness; plant milk keeps things lighter, dairy-free. Adjust oil or syrup to balance fat. Butter swap for coconut oil shifts flavors, richer notes; melt and cool before mixing.
