Oat Florentines

A different approach to traditional Florentines with almonds, a healthy solution for breakfast or snacking at the office.


  • vegetable oil to cover baking pans
  • 2 egg whites
  • 100 g caster sugar
  • grated zest of 1 orange
  • 260 g oats
  • water


  • Preheat oven to 150°C
  • Combine the orange zest, caster sugar and egg whites in a bowl with a hand whisk.
  • Add oats.
  • Mix with a spoon until the mixture is completely combined.
  • I use muffin pans to give them a nice shape. Brush some vegetable oil over the pan or better use a non-sticky one made of silicone so they can be removed easily  and they don't break apart.
  • Fill a small bowl with some water.
  • Dip your hands into the water and pick up about 2 tablespoons of the mixture.
  • Gently squeeze it in your hands and mold into a small ball.
  • Place the balls of mixture onto each baking sheet because they will spread a great deal while baking.
  • Use a fork to flatten each ball as much as possible.
  • Try to make them as thick as possible without leaving any gaps within the mixture.
  • Bake for 15-20 minutes, until they take on a lovely golden caramel color.
  • Use a knife or spatula to lift the Florentines so you can check if the bottom part is done. If not, bake for another 2-3 minutes.
  • Remove from oven and let them cool on the baking sheets. When cool, use a spatula to gently remove them from baking pans.
  • Store in a sealed jar to keep fresh.
  • If you don’t store them in a jar they may turn rubbery or soft.

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