Happy New Year everyone, I hope you are looking forward to a year filled with whatever you wished for, excitement, prosperity, success or maybe for a year of new experiences. Whatever you wished for I hope they come true 😀 This recipe I’m sharing with you today is a twist on a traditional Scottish dessert cranachan (pronounced kran-e-kan) with a peanut butter twist. Peanut Butter Cranachan!

Peanut Butter Cranachan
So it’s Peanut Butter Bash time again, Peanut Butter Bash I hear you ask? Its a lovely group of bloggers who each month make a sweet treat using peanut butter and a mystery ingredient. Decembers mystery ingredient was Oatmeal. Strange as it may seem I really struggled with this ingredient, I wasn’t in a cookie mood, as post the holidays I was all cookie’d out. I didn’t fancy peanut butter oatmeal, which I love but didn’t want to make it and I had already posted PB granola. I was a bit stuck to be honest!
Peanut Butter Cranachan
Then inspiration hit, Michael and I were out for a meal when my mum and dad were up in Scotland visiting us. My mum ordered cranachan off the dessert menu saying she had never tried it before. Perfect! Cranachan has toasted oats in it so all I had to do was add peanut butter into it and I would have a Peanut Butter Cranachan and the bash challenge would be met.
Peanut Butter Cranachan
I stuck to a traditional recipe of whipped cream, raspberries, honey, whisky and toasted oats. Some recipes ask you to soak the oats in the whisky some don’t; I went with not doing it as I wanted my oats to remain crunchy. This dessert needs to be made and served immediately to keep the oats crunchy. Some people suggest the components of this recipe should be served at the table in small bowls and people would then construct their own dessert so everything remained crunchy. I just made all the components before dinner, then a few minutes before serving I put it all together. I used rolled oats, but feel free to use pinhead or jumbo all will be delicious. For those that are interested here is a little blurb about cranachan via Wikipedia.
Peanut Butter Cranachan
Peanut Butter Bash Logo
Do you want to join in on the peanut butter bash fun? If so, email Miranda at miranda@cookiedoughandovenmitt.com and request to join the Peanut Butter Bash facebook group! The first Thursday of each month we post a dessert with peanut butter and a mystery ingredient. Here are the other peanut butter and oatmeal creations!


Peanut Butter Cranachan

Peanut Butter Cranachan

A slight twist on the original Scottish dessert cranachan. A swirl of peanut butter is added to the cream, perfect for the peanut butter lover in your life.
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Course: Dessert
Cuisine: British
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 servings
Author: Emma


  • 25 grams rolled oats ((1/4 cup))
  • 90 grams raspberries ((1/2 cup))
  • 250 millilitres double / heavy cream - whipped ((1 cup))
  • 2 teaspoons Scotch Whisky ((optional))
  • 2 teaspoons clear runny honey
  • 6 tablespoons peanut butter - smooth or crunchy


  • Measure out your oats and place them in a dry frying pan and gently heat them over a low to medium heat until they are a golden colour. They will start to give off a nutty aroma as they gently cook. Stir or toss them every 30 seconds. Do not cook them for very long 3 to 5 minutes should do it.
  • Place them to one side to cool while you get the other ingredients ready.
  • Measure out your raspberries, pick out 2 good looking ones for the garnish. Take one half of the remaining raspberries and gently mash them up in a small bowl.
  • Get 2 small serving dishes, I used two glass tumblers. With the remaining whole raspberries divide them up and place them at the bottom of the dishes / glasses.
  • Pour the cream into a medium sized bowl and whip it until the beaters leave a trail in the cream, it should only take 3 to 4 minutes. Then place to one side for a minute.
  • In a small bowl measure out the whisky if using and the honey then stir in the peanut butter until you have a smooth paste. Gently fold this into the cream until it is pretty well combined.
  • Then gently fold in the mashed raspberries.
  • Sprinkle some of the cooled toasted oats over the raspberries in your dishes then dollop some of the cream mix on top of it. Then add more oats then more cream mix. Keep layering up your dish / glass until it is full. Garnish with the remaining oats and the raspberries you set aside earlier.
  • This dessert is best served immediately but if the different components are kept separate you can make this dessert several hours in advance.
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