Oats 60g

Milk 100g

Olive oil 30g

Sugar 20g

Flour 40g

Walnuts 2

Step 1

Weigh all the ingredients.

Step 2

Pour the milk into the oats and stir well, so that the oats are fully saturated with milk, and the milk is almost invisible in the container, as it is largely absorbed by the oats. Place the milk-moistened oats in the refrigerator and set aside.

Step 3

Peel the walnuts, pick out the kernels, break them into small pieces with your hands or break them up with a knife, place them on a greased baking tray so that they are evenly spread out, and bake for three to five minutes in a preheated oven at 180 degrees Celsius.

Step 4

Pour the olive oil into a heatable saucepan and add the caster sugar, stirring so that the sugar is evenly distributed in the olive oil.

Step 5

Heat the olive oil and sugar in a saucepan over low heat, stirring constantly as it heats up; the sugar will gradually form coarse particles, but keep stirring so that the sugar melts away and becomes liquid as shown in the picture and takes on the color of caramel.

Step 6

Rapidly remove the milk-moistened oats from the refrigerator and pour them into the olive oil and sugar, tossing with a rubber spatula so that the sugar and oil are absorbed by the oats. The sugar may curdle and stick to the pan during this process, causing uneven tossing, which can be resolved by simply re-allowing the pan to heat up a bit while stirring.

Step 7

After adding the flour and mixing with the oats, remove the freshly toasted chopped walnuts and add them to the oat dough. It's best to do this step after the dough has cooled, as it will be easier to evenly distribute the walnuts into the dough.

Step 8

When the oatmeal and walnut dough is ready, start preheating the oven at 160 degrees. Divide the dough into small portions, roll them into balls and flatten them out on a baking sheet to form patties.

Step 9

The cookies are ready to be baked at 160 degrees for 20 minutes! The cookies are softer when they come out of the oven, and when they cool down, they are crisper on the outside and softer on the inside. The nutty aroma complements the resilient texture of the infused oats, and the low-calorie eating is less burdensome, which is great!