Four Wholesome Oat-Based mostly Dessert Recipes You Shouldn’t Miss!


The holiday season is a red flag for those who watch their diet and forego decadent sweets. But luckily for you, there are ways you can eat desserts without adding extra pounds to your weight chart. Chef Deepak Shirur, Baggry’s Consultant Chef shares recipes to prepare your favorite sweet nibbles while keeping an eye on your sugar intake …

Cereal biscuits

Cereal biscuits

Preparation time:
30 minutes
Serves: 3


• 1 cup of crispy granola
• ½ cup of whole wheat flour
• ¾ cup of butter
• ½ cup of brown sugar
• ¼ cup walnuts, chopped
• 1 teaspoon Baking powder
• ½ teaspoon salt

• Mix the brown sugar and butter in a large bowl. Beat until mixture is light and fluffy.
• Add flour, baking powder and salt. Mix well.
• Add crunchy muesli and walnuts and carefully fold in the mixture. Preheat the oven to 175 ° C.
• Roll the mixture into walnut-sized balls for a rustic look, or roll into a long, thick sausage tin and cut into slices for nicer cookies.
• Place on a greased baking sheet.
• Bake for about 7-10 minutes or until the edges are light golden brown.

Steel Cut Oat Kheer

Bagrry's Steel Cut Oat Kheer

Preparation time: 50 minutes
Serves: 2


• ½ cup of oatmeal
• 1½ cup of brown sugar
• 5 cups of milk
• Handful of nuts and spices to season your choice (almonds, cashew nuts, raisins, cardamom or saffron)

• Add oatmeal to 1½ cups of boiled water. Cook for 10-15 minutes.
• Bring the milk to the boil in a separate saucepan. Add sugar and spices of your choice to flavor.
• After the sugar has melted, add cooked oats.
• Roast the nuts dry and add to the boiled kheer.

Oat and peanut butter cookies

Simple oat and peanut butter cookies

Preparation time: 10 mins
Serves: 8 cookies

• 3 large overripe bananas
• 2 cups of white oats
• ½ cup peanut butter (creamy or chunky)
• ¼ cup semi-sweet chocolate chips or raisins
• cinnamon (optional)

• Preheat the oven to 175 ° C. Line a large baking sheet with parchment paper and set aside.
• Put all ingredients in a large mixing bowl and mix very well until completely blended. If you’re using chocolate chips, stir them in with a large spoon or spatula.
• Slightly moisten your hands and form eight balls with the biscuits. Place each ball on the lined sheet metal and press each ball into a biscuit shape.
• Bake for 10-12 minutes, until the edges are lightly golden brown. Take out of the oven.
• Let the tray cool down for 10 minutes before placing it on a rack to cool completely.

Oat and date tartlets

Oat and date tartlets

Preparation time: 40 minutes
Serves: 2

• For the crust
1 cup of oatmeal
2 ½ teaspoons of butter
2 tablespoons of water (cold)
1 tablespoon egg yolk
1 teaspoon of salt

• For the filling
½ cup of dates
1 tablespoon of butter
½ cup of water

For the filling
1. Prepare the filling by adding the dates, butter and water in a small saucepan over high heat. Bring to a boil.
2. Set the pan aside so that the mixture has cooled completely and the dates soak up some liquid.
3. Once it has cooled, put the mixture in a food processor and grind until you get a smooth paste.

For the crust
1. Put the flour and salt in a bowl.
2. Rub in butter and egg until the mixture looks like breadcrumbs.
3. Add enough water to make a soft but not sticky batter. Wrap the dough in cling film and let it rest for 10 minutes in the refrigerator.
4. Roll out the dough to line the tart pan. Bake for about 15 minutes.
5. Pour the filling into this baked pie crust.
6. Serve warm or at room temperature.

Also read: Treat yourself to a juicy lemon cake

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