Tasty Old School Chocolate Oaties Recipe UK
Rated 5.0 stars by 1 users
Category
Old School
Cuisine
British
Servings
16
Prep Time
15 minutes
Cook Time
20 minutes
Calories
220
These old school chocolate oaties bring back classic flavours in every bite.
Made with simple oats and topped with smooth Whitakers chocolate they are easy to bake at home. 🥣🍫
Mix the ingredients into a dough shape into rounds and bake until golden.
After cooling spread on the melted chocolate for a rich topping.
The result is a batch of tasty crunchy biscuits that everyone will love.
Great for a tasty snack or a quick treat with the family. 🌾🍪
Ingredients
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200g porridge oats
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150g plain flour
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100g butter
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75g caster sugar
-
50g golden syrup
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1 tsp bicarbonate of soda
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200g Whitakers chocolate
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Large mixing bowl
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Saucepan
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Baking tray
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Baking paper
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Spatula
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Wire rack
Equipment:
Directions
Put the butter, sugar and golden syrup in a saucepan over a low heat. Warm until the butter melts and the sugar dissolves. Stir now and then.
Mix the porridge oats, plain flour and bicarbonate of soda in the large mixing bowl.
Add the warm butter mixture to the bowl. Stir until a dough forms.
Line the baking tray with baking paper. Shape small pieces of dough into flat rounds and place them on the tray. Leave space between them.
Set the oven to 180 degrees Celsius. Bake for 15 to 20 minutes until golden brown.
Remove from the oven and cool on the wire rack.
Break the Whitakers chocolate into small pieces. Melt in a heatproof bowl over hot water or in short bursts in the microwave. Stir until smooth.
Spread some melted chocolate on top of each cooled oatie. Leave to set.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 16 delicious portions of Chocolate Oaties.
Calories per serving: 220 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Old School Chocolate Oaties Recipe.
Laura's Top Tips for This Recipe
I find it best if you melt the butter sugar and golden syrup very gently over low heat. This stops the mixture from getting too hot and helps the dough come together nicely without lumps.
When I tried it, adding the bicarbonate of soda right at the end with the dry ingredients gave the oaties a lovely light texture.
I also like to shape them into slightly thicker rounds for a chewier centre that holds up well after baking.
Cooling the baked oaties fully on the wire rack before adding the chocolate is key in my view. This keeps the topping smooth and stops it from melting into the biscuit.
For the chocolate layer I find it best if you break the Whitakers bar into small pieces before melting as it helps it go smooth faster.
Serving Suggestions
These chocolate oaties go well with a hot cup of tea in the afternoon.
They make a nice change from plain biscuits and the chocolate topping adds a special touch that feels like a proper treat.
For a family occasion serve them with a glass of cold milk as the crunch of the oats pairs nicely with the creamy drink.
Kids often enjoy them as an after school snack packed in lunch boxes too because they are not too messy and travel without falling apart.
They can also be broken into smaller pieces and used as a topping for ice cream or yogurt for a quick dessert idea that feels homemade.
If guests come over these oaties look great on a plate with other homemade bakes like shortbread or flapjacks.
They travel well so are ideal for picnics or days out where a sweet bite is welcome without needing plates or cutlery.
Nutritional Information for This Recipe:
Servings: 16
Serving size: 1 oatie (approx 49g)
Nutrient | Amount |
|---|---|
Energy | 923 kJ |
Fat | 9.8 g |
of which saturates | 5.6 g |
Carbohydrate | 29.8 g |
of which sugars | 14.5 g |
Fibre | 1.7 g |
Protein | 3.6 g |
Salt | 0.05 g |
How to Store Your Homemade Chocolate Oaties
Store your homemade chocolate oaties in an airtight container at room temperature.
They will stay fresh and crunchy for up to five days this way if kept in a cool dry spot away from direct sunlight or warm areas that could soften the chocolate layer.
If you want them to last longer place the container in the fridge but bring them out for ten minutes before eating so the chocolate sets again and does not feel too hard.
For even longer storage you can freeze the plain oaties before adding any chocolate. Wrap them well in baking paper and a freezer bag and they will keep for up to three months.
When ready to use thaw them at room temperature on the wire rack then melt and spread the Whitakers chocolate on top as usual.
This method is handy if you want to make a big batch in advance for busy weeks or unexpected visitors.
A Brief History of Chocolate Oaties in the UK
Oat biscuits have a long place in British baking traditions. Oats were a staple crop in Scotland and parts of northern England for hundreds of years because they grew well in cooler climates and provided filling energy for farm work and family meals.
In the early 1900s home bakers often made simple oat biscuits using basic pantry items like butter sugar and golden syrup as these were everyday ingredients that stretched further than wheat flour alone.
During and after the second world war when many foods were rationed oats remained easy to find and chocolate was saved for special days.
Once rationing ended in the 1950s families began adding melted chocolate to their oat biscuits as a way to make a richer treat without needing fancy tools or rare items.
This created the style of chocolate topped oaties that feel both old school and comforting.
Later commercial brands created similar oat biscuits with chocolate coatings but homemade versions stayed popular for their fresh taste simple method and the chance to use good quality chocolate like Whitakers.
These recipes have been passed down through generations as a taste of classic British home cooking that brings back memories of tea time and shared bakes.
