Blueberry & pecan oaties

• plain flour↗175g g

  plus extra for dusting

• ½ tsp baking powder
• porridge oat85g g
• golden caster sugar↗175g g
• 1 tsp ground cinnamon↗
• butter↗140g g

  chopped

• pack dried blueberry↗70g g

  (or use raisins or dried cranberries)

• pecan↗50g g

  roughly broken

• 1 egg↗

  beaten

Step-by-step instructions

1. 1

   Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

2. 2

   Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

3. 3

   To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.