Carrot Oat Biscuits

  • Carrot oat biscuits
  • Carrot oat biscuits
  • Carrot oat biscuits
  • Carrot oat biscuits
  • Carrot oat biscuits
  • 30-60 minutes to prepare
  • 10-30 minutes to cook
  • Makes approx. 10-12 biscuits
  • How to make

For the biscuits:

75g carrots
40g cheddar cheese (optional)
100g porridge oats (to make oat flour)
75g porridge oats 
½ tsp garlic powder
1 ½ tsp ground cumin
2 tsp mixed dried herbs 
3 Tbsp rapeseed oil (or vegetable oil)
Juice of ½ lemon 
1 beaten egg

To decorate:

Peas, carrot shavings or chives

Step 1

Peel and finely grate the carrot, using the fine side of your grater. Using the same side of your grater finely grate the cheese.

Step 2

Grind 100g of porridge oats to make oat flour in a blender. Set aside. 

Step 3

In a large bowl, mix 75g porridge oats with garlic powder, ground cumin, mixed dried herbs, oil and lemon juice. 

Step 4

Add grated carrot, grated cheese, beaten egg and ground oat flour. Blend all the ingredients until they are well mixed. Knead lightly to form a smooth ball. Leave to rest in the fridge for 20mins.

Step 5

In the meantime, preheat the oven to 180°C / 160°C Fan/ Gas Mark 4 and line a baking tray with baking paper. 

Step 6

Place dough on a separate sheet of baking paper. Cover with another baking sheet. Using a rolling pin, carefully spread the dough to an even 0.5cm thickness. Cut out biscuit shapes and place them on baking tray. 

Step 7

Bake for around 18-20 mins until slightly golden and firm. 



  • Dairy ingredients
  • Eggs

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Recipe notes

Use oat porridge and not rolled oats to give biscuits a finer texture.

For a dairy free alternative you can skip the cheese and to make it gluten free swap the oats for gluten free.


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