Breakfast/ Snacks

Easy Peasy Oat Scones

Oat Scones…thought they are far from the traditional scone from my childhood which I actually don’t really have too many fond memories off.  A little dense and most likely due to my former tendency to eat everything at speed, they had a habit of getting “stuck in my chest”. However there is something comforting about a warm, ideally toasted scone, soft and crumbly, these are almost like a soda bread, but a touch more tender. Topped with dairy free Nushfoods almond mylk cream cheese and raspberry jam, chia when I’ve had the foresight to whip up a batch but in this case just straight from a jar.

I remember the days when I would have the teeeeeniest scraping of jam, 5g per slice of toast because that was the recommended serving size. I like my jam THICK, so making chia jam with frozen raspberries, chia seeds and a little maple syrup means I can keep the added sugars a little lower. The jarred kind is of course my go to when I’m just feeling a little more indulgent. If I get a longing for something these days I just have it knowing that it will all balance out just nicely.

I do think the majority of people would achieve a much better sense of balance food wise if we got into the habit of just having a little of what we fancy rather than restricting, binging and weighing ourselves down with that sense of food guilt. It’s such a viscous cycle.

I digress as always on one of my food and general rambles. These scones are super good, satisfying, nourishing and wholesome. Bake them, you won’t regret it.

Easy Peasy Oat Scones

Print Recipe
By Serves: 4 Prep Time: 5 minutes Cooking Time: 20 - 25 minutes


  • 160g oats
  • 60g oat bran
  • 180ml oat milk
  • 80g plain natural dairy free yogurt; almond or cashew Nushfoods works well
  • 1 tsp baking powder
  • 1 tbsp milled flaxseed
  • 45ml (3 tbsp) maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon



Preheat oven to 180C (350F).


Mix together all ingredients in a bowl.


Light grease 4 ramekins with spray oil.


Divide mixture between the four ramekins.


Bake for 20 - 25 minutes.


Allow to cool in the ramekins for 5 minutes before releasing and allowing to cool fully on a wire rack.


Store in the fridge for up to three days.


Reheat under a preheated grill to toast or in the microwave for 1 minute.


Serve topped with dairy free Nushfoods cream cheese spread and jam or jelly of choice!

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