Campfire Fruit-Nut Breakfast Biscuits

Ingredients

• 160 g rolled oats
• 120 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 90 g cold unsalted butter, diced
• 70 g chopped dried fruit, such as cranberries, apricots, raisins, or dates
• 55 g mixed nuts, roughly chopped
• 30 g pumpkin seeds or sunflower seeds
• 1 large egg
• 2 tablespoons honey or maple syrup
• 1 teaspoon finely grated orange zest
• Optional: 1 tablespoon milk if the dough feels dry
• Optional finish: flaky salt or a very thin honey brush after baking

Method

1. Heat the oven to 180C / 350F and line two baking trays with parchment. Toast the chopped nuts and seeds for 4-5 minutes if they are raw, then cool.
2. Stir oats, flour, baking powder, cinnamon, and salt in a large bowl. Rub in the cold butter with fingertips or a pastry cutter until the mixture looks like chunky crumbs with some oat flakes still visible.
3. Fold through the dried fruit, nuts, seeds, and orange zest so every scoop has a good mix of chewy and crunchy pieces.
4. Whisk the egg with honey. Stir it into the dry mixture until a rough dough forms. If dry patches remain, add milk 1 teaspoon at a time. Chill for 20 minutes so the oats hydrate and the butter firms up.
5. Scoop 14-16 mounds onto parchment and flatten each one lightly. Keep the edges irregular for a rustic look, but press any loose fruit back into the dough so it does not scorch.
6. Bake 14-17 minutes until the edges are golden and the centers look set. Let the biscuits cool on the tray for 10 minutes before moving them; they crisp as they cool.
7. Brush with the lightest touch of warm honey or sprinkle with flaky salt if desired. Store once fully cool.

Tips

• Dough can be chilled overnight before scooping.
• Scooped unbaked dough can be frozen on a tray, then bagged for up to 1 month.
• Bake from frozen, adding 2-3 minutes.
• Finished biscuits keep 3 days in an airtight tin with parchment between layers.
• They travel well with yogurt, fruit, coffee, or a small wedge of cheese.