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 someone can explain to me how Charles got 24 oat cakes from 1 cup of oats, 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.
Cinnamon Spice Breakfast Oat Cakes
Cinnamon Spice Breakfast Oat Cakes (Gluten Free, Vegan) ~ modified from FiveEuroFood
- 1 generous cup (250 mL) 100% whole grain pure uncontaminated oats***
- 1/2 tsp (2.5 mL) cinnamon
- 1/8 tsp (1.25 mL) nutmeg
- 1/8 tsp (1.25 mL) allspice (or pinch of clove)
- 1 + 1/2 Tbsp coconut oil (22 mL), melted (or melted butter if preferred for a non-vegan version)
- 1 tsp (5 mL) pure maple syrup
- slightly less than 1/2 cup (100 mL) hot water
Makes approximately 8 oat cakes but you can easily double or triple the batch!
Notes:
-
***Pure oatmeal does not contain gluten however many commercially sold oats do due to cross-contamination issues. If you are gluten sensitive or have celiac disease, be sure to seek out certified ‘gluten-free’ oatmeal.
- I am a very clumsy baker and dough maker. Kneading and rolling dough are more often exercises in frustration from my pov but this recipe is SO simple, you cannot go wrong!! That’s one of the things I love most about it (that and the fact that these delightful oat cakes smell like warm apple pie when baking… heavenly). A perfect project with youngsters too!
- The oat cakes themselves are fairly subdued in taste – the flavor really comes from the additions – herbs/spices and toppings. Providing the dry/wet ratio is generally respected you can work with a sweet or savory version of your choice drawing from your favorite herbs and spices. The sky is the limit in terms of variations on this recipe. My son and I have plans to make a rosemary, sea salt version together tomorrow afternoon.
- You can enjoy these cakes on their own or with any number of toppings: nut or seed butter, yogurt, ricotta or cottage cheese, sharp cheddar with a spicy red pepper jelly, goat cheese, as you wish.
Directions:
- Place oats in a roomy bowl and add cinnamon, nutmeg and allspice, stirring to combine.
- Add melted coconut oil or butter to oats followed by maple syrup, stirring to combine.
- Add hot water to oat mixture, allow it to sit for about 5 minutes and then blend with your hands and form into a ball-like shape. If the mixture is too wet, add more oats incrementally and do the same with water if the mixture is too dry.
- Lay a piece of parchment on a spacious counter surface or table and dust with gluten-free flour (I used quinoa). Place oat bundle in the center. Dust the oat bundle with a little bit more gluten-free flour. Place a second piece of parchment paper over the ball and gently press down on the ball with your palms.
- Using a rolling pin (or, any other weighted bottle) roll the dough out until quite thin, about 1/10 of an inch (3mm).
- Using a round cookie cutter (I used an inverted wine glass) cut the dough into discs, making as many oat cakes as you can.
- Meanwhile, line a baking sheet with parchment paper and transfer the oat cakes on the ungreased sheet.
- Place the sheet in the oven and bake the oat cakes on one side for approximately 7 minutes or until the oat cakes feel somewhat resistant (firm to the touch). Flip the oat cakes over and bake for another 7 minutes or until firm. The color of the oat cakes should not change very much.
- Remove the oat cakes from the oven and allow them to cool for a moment before enjoying on their own or with any number of toppings (see suggestions above in Notes section). Meanwhile, enjoy the smell of apple pie wafting through your kitchen as they bake ;-).
my husband’s favorite topping is orange marmalade which is also super yummy!
I just found these, and made them this morning for breakfast. I added a bit of orange rind and used date syrup instead of maple (I was out), but otherwise just went along for the ride. They are PERFECT!
I went back to the original recipe by homesweetsweden. It called for 220 grams of oats. I weighed 1 cup of large flake oats as 110 grams. So the original recipe used 2 cups of oats, not 1 cup. I made the original recipe and got 24 oat cakes
Hi Ron, thanks so much for dropping by! I can’t recall whether Charles changed the quantity of oats on his recipe card after our back and forth (I lost a number of comments when I transitioned blogging platforms a few years back which is too bad) but, either way, you’re absolutely right, that would be 2 cups of oats and I’m so glad you got 24 cakes out of it; I hope you enjoyed the recipe and I appreciate you dropping by to say hello and share your feedback. Cheers.
These sound so good! Question: since these cakes are dairy free, do they not have to be refrigerated? If not, then how long do you think they will keep at room temperature? Thank you for the recipe, I’m so excited to try it!!
Hello Taylor, thank you for visiting! Yes, quite right, if the biscuits contained dairy you would need to refrigerate them. But given that they are dairy free/egg free, you can use an airtight container to store them outside the fridge for upwards of a week. I hope you enjoy them as much as we do if you give them a try; please let me know how you make out! Cheers and Happy New Year.
Awesome recipe! I think these will work for Ang’s son Avien. She can leave out the maple syrup and maybe add a tiny bit of stevia.
Wonderful – thanks for stopping by Stephanie :)
Hi…I just discovered your site and love what I see, especially this delightful recipe. I have bought many boxes of oatcakes from Nairns in my past and am happy to see your version of homemade! Are you using old fashioned oats for this recipe? Thanks for your help. :)
Hi Jerilyn, thank you for dropping by and for your kind words about the blog. For this recipe, I used quick cooking Quaker Oats (100% natural whole grain). Hope you enjoy them if you give them a try!
Thank you so much for your response…I really appreciate it! When the weather finally cools down enough so I can use my oven again I will be making these for sure!
My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook.(also a blog) I’m glad for the two recommendations. I love when people share good blogs with each other. Denise
Kelly, I would never ever imagine that oatcakes can look so beautiful! What an elegant sophisticated presentation! I wouldn’t obtain such a spectacular result even if I worked all day on the photograph… After Charles’s and your posts I will never forget I have always wanted to prepare oatcakes. PS I love the bowl!
I have to try these! They look so tasty….thanks for the protein powder tip, too! I would love these post-workout. I am loving your flavour ideas, too!! Don’t worry about tradition too much- let’s make it a Kelly classic ;-)
I just love this idea! They look like they’d be so versatile as far as adding in other spices or even a citrus zest. Such a wonderful, healthy alternative for breakfast. Thanks for the recipe!
I saw these oatcakes over a Charles’ as well and found them very enticing. Between your version and his, I now know that I just have to make these! I’ve got plenty of jam that would go great with them. :)
I know… that post-lunch gap is a snack inducing time isn’t it… I hope you enjoy these Amy!
Thanks Angie!
Fennel seeds would be gorgeous here Sally! It’s hard being dislocated from your kitchen, isn’t it? I’m blogging from our temporary location in CA with all of my kitchen gear still in Canada — used a wine glass for the cookie cutter and a bottle of organic lemonade as my rolling pin — lol! It’s an adventure that’s for sure but happily this recipe is *so* simple that it can be worked out even under less than ideal conditions. With your dishwasher installed, there is hope yet! Very exciting…I hope you’re cataloging all of this for us ;-).
This is a great project for little hands and the sky’s the limit in terms on combinations and possibilities. Enjoy Emilie!
OMG, preserve heaven here Sandra — so many possibilities to combine with these love biscuits… your boys would have a hoot making them too :).
Who knew such simple, wholesome ingredients would make such lovely biscuits! I love recipes like this. In fact, I was having a hectic morning today with the boys today, and I really could’ve used some healthy grab & go kind of snacks (of course I was out…) and then this post came along. Such serendipitous timing :) xo
perfection…these seem like they are worlds better then those dry rice cakes. If we had these in the house I could eat them all day long and I’m sure my boys would too :) And I have lots of jam that would be perfect on a few of these ;)
Fantastic looking little cakes, biscuits, crackers, Scottish-teasers ;-) You know, I don’t think they would mind a savory version, I bet a little cumin would be awesome, or some fennel seeds? I look at all these posts and wish my kitchen was completely finished. But, we are getting there, one brush of the paint at a time…. (dishwasher is installed, but not yet the new range…. sigh, sigh, sigh)
They remind me of those wholesome breakfast cookies. This recipe is definitely a keeper.
oooh, these sound like such a great snack, Kelly! I love rice cakes and i love oatmeal so if this is a combo then I know it’s perfect for me :) Definitely going to give these a shot since I’m always feeling snacky after lunch…better to eat these than the candy I have stashed in my desk ;)