Candied Rolled Oats

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Preparation info

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By Ben Shewry

Published 2012

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  • 250 ml (9 fl oz/1 cup) water
  • 220 g ( oz/1 cup) caster (superfine) sugar
  • 100 g ( oz/1 cup) rolled (porridge) oats table salt, to taste


Preheat the oven to 150°C (300°F/Gas 2).

In a small saucepan, bring the water and sugar to the boil, stirring until the sugar has dissolved.

Add the rolled oats to the syrup and gently simmer for 5 minutes. Strain the oats through a sieve and leave to drain over a bowl for 5 minutes.

Evenly spread the drained oats in a thin layer on a silicone baking mat and lightly sprinkle with salt. Bake for 10–15 minutes or until the oats are crisp and golden. Cool to room temperature.

Coarsely grind the oats using a mortar and pestle. Store in an airtight container until needed.