Oat brittle is a fabulous idea for gift-giving over the holidays, especially for nut allergy sufferers who can rarely indulge in any kind of brittle! Nut lovers will be happy, too!
This was originally published on December 1st, 2014.
It’s already December and time to start thinking about the holidays! Someone recently requested my oat brittle recipe as I use it in my Sticky Toffee Porridge, but didn’t have the directions on how to make it. I thought posting the recipe now would “kill two birds with one stone” (I never really did like that idiom-but you get it).
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Oat brittle is a fantastic option for those with nut allergies, since many brittles are made with tree nuts or peanuts. It’s also a great idea to make for gifts over the holidays, or to crush up and use in desserts, or as a topping.
Another nut free recipe for the holidays: Gluten Free Yule Log
This is similar to the way I used it in my sticky toffee porridge recipe. Of course, if there are no nut allergies, you can substitute a combination of oats and nuts, too. Let me know how you like it best!
Oat Brittle Recipe
adapted from an old Scottish recipe book with no author
FULL PRINTABLE RECIPE BELOW
Ingredients
- 1 cup (100 g) toasted* oats (old fashioned, or steel cut oats)
- 1 cup (200g) sugar
- 1/2 cup (firmly packed) (80 g) brown sugar
- 5 oz water
- 3 oz Lyle’s Golden Syrup (available in many UK shops and grocery stores)
- 1 oz (28 g) good quality butter
- 1/8 tsp baking soda
*Toast oats in a heavy pan (like cast iron) on the stove, over medium heat for a few minutes until they just begin to brown, or on a tray in the oven (about 350˚ F/175˚ C) watching closely and stirring often so they don’t burn.
Place the sugars, Golden Syrup and water in a heavy pan over low heat.
Stir occasionally with a wooden spoon until the sugar has completely dissolved.
Add butter and bring to a boil, but do not stir once the butter has melted.
Simmer gently until a little of the mixture dropped into cold water separates into brittle threads (310˚ F/154˚ C on a candy thermometer).
Stir in the baking soda, then add the oats and stir quickly; pour the oat brittle onto a buttered or silicone sheet lined cookie sheet.
Allow the brittle to cool completely then break into pieces as desired. Store in an airtight jar or tin.
If using the oat brittle for sticky toffee porridge or for other desserts, crush into small pieces.
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Here’s another candy that’s nut-free and great for holiday gifting: Mounds or Bounty copycat coconut candy.
2019 Gift Guide and Product Recommendations
Oat Brittle Recipe
Ingredients
- 4 oz oats old fashioned
- 7 oz sugar
- 3 oz brown sugar
- 5 oz water
- 3 oz Golden Syrup available in many UK shops and grocery stores or Amazon
- 1 oz butter
- ⅛ tsp baking soda
Instructions
- Place the sugars, Golden Syrup and water in a heavy pan over low heat, stirring occasionally with a wooden spoon until the sugar has completely dissolved.
- Add butter and bring to a boil, but do not stir.
- Simmer gently until a little of the mixture dropped into cold water separates into brittle threads (310˚ F/154˚ C on a candy thermometer).
- Stir in the baking soda, then add the oats and stir quickly.
- Pour onto a buttered or silicone lined cookie sheet.
- Allow to cool completely then break into pieces as desired. Store in an airtight tin.
Notes
- Great for gifts when given in a jar or tin with a pretty bow or ribbon.
- If using for sticky toffee porridge or for other desserts, crush into small pieces.
Nutrition
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[…] The recipe for Oat Brittle can be found here. […]
Yummy, this sounds delicious. And quite simple to make, thanks for posting up.
Simon
You’re welcome, Simon!
[…] favorite desserts, Sticky Toffee Pudding, by adding dates and Golden Syrup to the oatmeal. Then, I candied some oats to use as a “crunch” and a garnish in my dessert, but honeycomb candy can be used […]
What a perfect gift for people with nut allergies! I can’t wait to try this! (And, must admit that I am no a huge fan of peanut brittle anyway!)
Yes, I’m not crazy about the peanuts in peanut brittle myself. I love other nuts, and always used to make Kahlua nuts years ago, but stopped when I found out my daughter was severely allergic to tree nuts. I do like the oat brittle better and she can enjoy it, too!
Dear Christina,
This is a fabulous recipe and post on your Oat Brittle. Ever since you were telling us about your Sticky Toffee Porridge. I had hoped that you may share with us your recipe for this delicious Oat Brittle. I would love to try this. I have to order the Golden Syrup from Amazon. I like this recipe as I am not fond of peanuts. (just don’t care for them, like other nuts, just not peanuts.) So this would be a delightful treat. The photo looks terrific. I could see where this may be addicting to eat, I am trying to catch up, the last few days I have been not well, but doing somewhat better. I have to check out your last post on the Scottish foods. Think I will do that tomorrow. Getting really tired now. Always something so interesting to look forward to your blog. Thanks for sharing dear friend.
Dottie :)
This recipe looks so yummy. But I have a query-how do you toast oats?
Hi Jean, you can toast oats in a pan, on the stove (a cast iron one works well) or on a tray in the oven, as you would with nuts or coconut, for example. They have to be watched closely, though as they will brown very quickly. I will edit the post to add toasting instructions in detail. Thanks for asking! Christina
That looks scrumptious! Perfect for gift giving.
Thanks so much for this recipe. I can’t wait to make
it. :)
Great, Nancy! Let me know how it turns out! CC