Making a Meal of Things with Nairn’s – Healthy Oatcake and Berry Crumble

Last week I was invited to a pilates session and cooking demo hosted by Nairn’s oatcakes with Lavender and Lovage, Fitness on Toast – somebody I have followed online for years and is impossibly lovely and beautiful in real life – and nutritionist Amanda Hamilton.  Having spent a period of time slightly addicted to the dark chocolate chip oatcakes I am definitely familiar with oatcakes, but have always eaten them by themselves to kill  a craving for something slightly carby or with guacamole or hummus and it had never occurred to me try and do a bit more with them.

Screen Shot 2016-02-28 at 17.09.15

After a quick pilates session with Body Control Pilates, who went out of their way to ensure we were all practising perfect form rather than simply hip-bridging  with total abandon, Karen Burns-Booth talked us through some of her favourite uses for oatcakes, including as a crumb for savoury dishes like fishcakes, as well as in granola and desserts.

It was this latter idea that really stuck me after I left with a very weighed down goody bag, and, after scoffing all of the chocolate chip ones, I decided to put some of the stem ginger biscuit breaks to the test when I was cooking for some friends that weekend.

I knocked up a very easy, fast and delicious berry crumble and was so pleased with the results that I thought I would share my recipe with you all here.  It’s a healthier version of a traditional crumble, but just as moreish and satisfying.  I think it would also work really well as leftovers for breakfast, but since we ate the lot in one sitting I’ll have to cook it again to find out.

Screen Shot 2016-03-01 at 20.53.41.png



Berry Mix:

  • 200g of blueberries
  • 200g of raspberries
  • Boiling water to cover the bottom of the pan
  • 1 tablespoon of honey
  • 1 tsp of cinnamon

Simply reduce all of this in a pan until it is mixed in, sloppy but still lumpy and tasty rather than a puree


  • One pack of Nairn’s Stem Ginger Biscuit Breaks – so all four cellophane packs
  • 2/3 tablespoons of coconut/ground nut oil
  • 2 tablespoons of honey

Bash up./food process the oatcakes until they are in crumbs, and then stir through the honey and oil


Layer the berry mix underneath the crumble and bake in the oven on a mid heat (around 180 for about 20 minutes – crumble is an art, not a science)

FullSizeRender (17).jpg



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s