These sweet oat rolls combine a soft, tender texture with a naturally comforting flavour profile, built on simple, well-balanced ingredients.
The dough is made from finely ground oats and rice flour, with psyllium husk providing structure and elasticity. This creates a dough that is smooth, flexible and easy to shape, while baking into a soft, delicate crumb. The addition of cinnamon brings warmth and depth, complementing the subtle sweetness of the dough.
Each roll is filled with a generous spoonful of thick plum jam, which softens slightly during baking while retaining its rich, fruity character. The contrast between the gently spiced dough and the jam filling creates a balanced, familiar flavour that feels both classic and refined.
Sweetened with the Eiravee Sweet Blend, these rolls offer a more balanced sweetness without added sugar, making them a lighter alternative to traditional sweet buns. They are ideal served slightly warm, when the texture is at its softest and most inviting.
- 200 g ground gluten-free oats (finely ground from gluten-free rolled oats, using a coffee grinder or high-speed blender)
- 100 g rice flour
- 10 g psyllium husk
- 280 ml water
- 35 g plant-based fat or coconut oil
- 1 medium egg
- 7 g instant dried yeast
- 1 tbsp Eiravee Sweet Blend
- a pinch of salt
- 2 tsp cinnamon
- 6 tbsp sugar-free plum jam
In a large bowl, combine the finely ground oats, rice flour, psyllium husk, sweetener, salt, cinnamon and instant yeast.
Add the water, egg and melted plant-based fat or coconut oil, then mix using a stand mixer until a smooth, soft dough forms.
Cover the bowl and allow the dough to rise in the fridge for approximately 1½ hours.
Once risen, divide the dough into 6 equal portions. Flatten each piece in your palm and place a tablespoon of thick plum jam in the centre, then gently shape into rolls.
Arrange the rolls on a baking tray lined with baking paper.
For a golden finish, mix the plant milk with a little melted coconut oil and a pinch of turmeric or beetroot powder, then lightly brush over the rolls.
Bake in a preheated oven at 180°C (conventional, top and bottom heat) for approximately 30 minutes, until golden.
Allow to cool slightly before serving.
The dough will be soft and slightly sticky — this is expected and contributes to the final texture.
Using a thick plum jam is recommended to prevent excess moisture from leaking during baking.
The rolls are best enjoyed fresh, but can be gently reheated before serving.
Nutritional values per piece
Energy (Kcal): 284
Fat: 9.3 g
Protein: 6.2 g
Carbohydrates: 41.3 g
of which sugars: 8.8 g
Fibre: 4.9 g
Nutritional values are calculated without polyols. This recipe uses a fibre-based flour alternative and a sugar-free sweetener blend, which may be metabolised differently compared to traditional sugar and flour. Individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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