I developed this recipe intuitively, and when I later searched for something similar online, to refine it, I found nothing that compared. This method is simple, quick, and relies on very few ingredients. The baskets work equally well with sweet or savoury fillings, which gives them the power to replace the ultra-processed, unhealthy snacks so many of us reach for when we’re short on time.
They are also very cheap to make. When a recipe is this affordable, it becomes easy to choose organic ingredients, dismantling the argument that eating organically is expensive.
Oats are central to this recipe and are used deliberately. For a deeper understanding of their nutritional value, see Oats Outperform Most So-Called Superfoods. Oats are naturally gluten-free, which makes them particularly well suited to forming baskets without relying on gluten’s elasticity. That said, if you prefer, you can use a blend of 70% oats and 30% wheat, must be wholewheat (the stronger the better) without compromising the stability of the basket.
Smaller moulds are a little easier and faster to make than larger moulds. If you are oiling larger moulds, make sure the oil doesn’t puddle at the bottom which makes for a soggy bottom of the basket. For larger moulds baking paper is probably best. When you serve food in them, you need to know that they are not runny liquid tight and would go soggy with very wet food, in which case they would look decorative on a plate.
The taste is lovely with a mix of guacamole and hummus for example which people loved. And, I am sure you will find many new uses for them. I would love to hear how you use them.
Finger Food Baskets made from Rolled Oats
Description
This very simple three ingredient recipe will provide you with super cheap food baskets. Fast and easy to make, gives you finger food at the ready at all times.
Ingredients
Larder Ingredients
Instructions
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Blending
If using oat flakes, mill them into a fine flour using a blender or grain mill. The finer the flour, the stronger and smoother the basket will be. Alternatively, you can either buy fine oat flour or blend your oat groats in the blender.
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Mix with Water
Place the oat flour in a bowl. Gradually add water while mixing until you get a thick, mouldable paste, firmer than pancake batter, softer than bread dough. It should hold together when pressed.
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Shape the baskets
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Lightly oil your moulds or line them with baking paper.
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Press a thin, even layer of the oat paste into the mould, forming the base and sides.
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Aim for 3–5 mm thickness — too thin will crack, too thick won’t dry properly.
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Bake
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Preheat oven to 160°C (fan) / 180°C (conventional).
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Place moulds on a baking tray.
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Bake for 30–40 minutes, until firm and lightly golden.
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Dry
For true dryness and strength:
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Reduce oven to 120°C and bake another 20–30 minutes, or
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Turn off the oven and leave baskets inside with the door slightly open until fully dry.
They should feel hard and dry, not soft or bendy.
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Cool
Allow to cool fully before gently removing from moulds. They will firm up further as they cool.
Then use as wanted: Add fillings such as guacamole, hummus, tomatoes or olives, fresh fruit or vegetables or sweet fillings.
