I’m so excited to share this recipe with you today!
If you like oatmeal cereal for breakfast (and quite possibly even if you don’t) you will fall in love with these all natural oat cakes — simple and portable oatmeal biscuits that contain all the goodness of oatmeal cereal served up in a whole new way!
When I came across this post on Scottish oatcakes, I was immediately taken by the simplicity and wholesomeness of these lovely oat biscuits. Charles, the author of the post, will take you through the Scottish version and history of oatcakes and I couldn’t agree with him more that “more people need to try these wonderful little things.” So today I’m spreading the love with my interpretation of Charles’ delightful recipe. (And, for bonus marks, if you can figure out how Charles gets 24 oatcakes from one cup of oatmeal, please write to me!).
Some of you may be familiar with the puffy rice cakes made by Quaker. The ones that taste a bit like air. Quaker rice cakes were very popular when my boys were growing up as a less-sugary snack option for toddlers (and moms alike). I find oat cakes, which I’ve not come across before, more interesting both nutritionally and texturally.
The texture of the featured oat cakes is not entirely crispy like a cracker. I would say it is more reminiscent of a biscuit – somewhat chewy but also slightly crunchy. Subtly sweet and full of fall aroma (smells so good baking). The next time I make this breakfast version, I’m going to toss in some plump raisins or slivered dried cranberry or apricot. Chopped up apple might also be fun to experiment with. It also occurs to me that there are endless possibilities on the savory side — rosemary, cumin, Parmesan, cayenne pepper… oh my, the places you’ll go! (the Scots are cringing right now as I bastardize their classic).
Something else too. Although I don’t encourage the overuse of protein powder, (it’s not food and can cause digestive distress when taken in frequent/large quantities), adding it to the mix would turn these wafers into a super post-workout option (since they travel well, you could pop them right into your sports bag). They would also be great for those early morning car or bus rides when there just isn’t time for an at-home breakfast.
Triple the batch and store them in an air-tight container all set to go. Warm them up before enjoying (savor the incredible aroma they release) or simply eat them at room temperature.
I especially enjoy these little oat cakes with yogurt
my husband’s favorite topping is orange marmalade which is also super yummy!