Recipes: Oat balls, granola, and an oat smoothie

Share this article
Have your say

THIS week’s selection comes courtesy of Nairns Oatcakes. For more, see

Christine Bailey’s Superfood Oat Balls. Makes 14-16 balls


60g/2oz pecan nuts

125g/4oz Nairn’s Gluten Free Oats

1 tbsp acai powder

2 tbsp Raw Cacao Powder

60g/2oz goji berries, soaked for 10 minutes, drained

60g/2oz pitted dates, soaked in water for 10 minutes, drained

50g/1oz coconut butter, melted

25g/1oz desiccated coconut

Additional desiccated coconut for rolling


Place the pecans and oats in a food processor and process until fine.

Place in a bowl with the acai and cacao powder and desiccated coconut.

Put the drained dried fruit and coconut butter into a blender or food processor and process to form a sticky paste.

Add to the dry ingredients and mix with your hands to form a soft dough.

Form into balls then roll in the coconut.

Store in the fridge until needed.

Christine Bailey’s Apricot and Granola Pot. Serves 8


200g Nairn’s Gluten Free Porridge Oats

2 tbsp honey

1 tbsp sunflower oil

150g dried fruits

100ml natural yoghurt

1 tbsp sugar-free apricot jam


Mix porridge oats, tbsp. Honey and 1 tbsp sunflower oil in a baking tray.

Spread out and bake at 200C/180C fan/gas mark 6 for 7 mins.

Stir, bake for 7 mins more.

Leave to cool.

Mix with 150g dried fruits.

For one serving, mix 100ml natural yoghurt with 1 tbsp sugar-free apricot jam in a container

Store granola in an airtight container and portion into a small bag when packing lunchbox.

Christine Bailey’s Strawberry and Lime Smoothie. Serves 4


60g/2oz Nairn’s gluten-free porridge oats

1tbsp desiccated coconut

30g/1oz macadamia nuts, chopped

15g/0.5oz cashew nuts, chopped

15g/0.5 oz pumpkin seeds

1tbsp ground flaxseed

0.5 tsp ground cinnamon

400g/12 oz fresh or frozen strawberries

Juice of 2 limes

500ml/17floz/2 cups milk or milk alternative


Heat a non-stick frying pan and toast the oats for 2-3 minutes until golden.

Add the nuts and seeds and toast for a further minute.

Pour into a bowl and add the flaxseed and cinnamon.

Place the strawberries in a blender with the lime juice and milk.

Blend until smooth.

Add 6tbsp of the oat mixture and blend again until smooth.

Pour into glasses and top with a spoonful of the oat mixture.

Best served with a spoon.