Once considered the bread of Scotland, oatcakes can be found in every Scottish store. Made with simple, natural and wholesome ingredients they are great for breakfast, lunch or as a snack.
When you emigrate to the other side of the world there are many things you can miss. For me, that is family and friends. Others miss places, culture, memories, the weather or food.
To be honest, in my two and a half years living in Australia, I haven’t craved or missed many foods from Scotland….that was until now.
This week I had some serious craving for Haggis! I kept seeing Instagram photos of Burns Suppers and I felt a little nostalgic. Haggis wasn’t something I wanted to attempt to make myself, so I decided to prepare a different Scottish food, (oatcakes), to celebrate Burns with the boys.
Five batches later, I finally made an oatcake that reminds me of home.
Let’s talk about Oats
Every country seems to have their own selection and names for different varieties of oats. This can make oat-based recipes confusing and is why, sometimes, recipes don’t translate well from country to country.
Many oatcake recipes simply state oats in the ingredient list. No other explanation is given and yet the type of oat you use can greatly affect the end result.
From my research, I discovered that Scottish Oatmeal is most commonly used. This isn’t something that is stocked in the supermarkets here, so I experimented using the more commonly available, rolled and steel-cut oats.
A little breakdown of the oats I discuss.
- Scottish Oatmeal – Oats ground into coarse, medium or fine oatmeal
- Rolled Oats – Are created by steaming and rolling oats.
- Steel Cut Oats (Pinhead) – Oats chopped into small pieces
How to Make Oatcakes
When developing this recipe I tried making the oatcakes with steel-cut oats, rolled oats and a mixture of both.
- 100% steel cut oats (blended) – The mixture was a little crumbly to work with but it produced a good, textured, rough oatcake.
- 100% rolled oats (blended) – The mixture was easier to work with but the finished oatcake lacked in texture.
- 50% steel cut / 50 % rolled mix (both blended). This was voted the favourite from both my kids and my husband.
If you can get your hands on some medium oatmeal, then you could use this and no blending would be required.
Once you have the oats all figured out, the recipe is pretty simple. With very few ingredients, they are easy and quick to prepare.
- Blend oats
- Add melted butter and mix until combined
- Add water and knead until the oats have absorbed the water and a ball can be formed
- Roll out (approx 3mm thick) and cut into rounds (or desired shape) using cookie cutters,
- Bake
Many oatcake recipes include baking soda or baking powder. I’m not sure of the reasoning behind this. Without an acid to react with the baking soda, it won’t do much, and you don’t really want the oatcakes to rise.
However, I did decide to try the recipe with baking powder to see if there was any difference. There wasn’t any noticeable difference in texture but the batch baked with baking powder were slightly darker in colour.
I chose not to include baking powder in my recipe card but if you wish, you can add 1/4 tsp to the recipe.
What Do Oatcakes Taste Like?
When I told my youngest that we were going to make oatcakes, his face lit up. He just heard the word cake and was imagining an indulgent, sweet treat.
When he saw and tasted the finished product, his face fell. It was not a cake as he knew it!
Oatcakes have a nutty, wholesome flavour and are maybe a food you need to have some familiarity with before you appreciate them
What Texture Should Oatcakes Have?
Oatcakes can vary widely in regard to texture. They can be rough to fine, depending on how the oats are ground. They can be slightly chewy, crumbly or crispy, depending on the water content, how thick they are rolled out and how long they are baked.
This recipe produces an oatcake that is crunchy with a medium to rough texture.
Oatcakes and Allergy Options
- Gluten-Free – Although oats are naturally gluten-free, most commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats. Make sure to buy gluten-free oats if intolerant.
- Dairy-Free – You can replace the butter with a different fat (e.g olive oil or lard)
Serving Suggestions
The great thing about oatcakes is that they can be enjoyed in many different ways and at any time of the day. Enjoy them with sweet or savoury toppings, crumbled into soup or as part of a cheese board.
Below I have illustrated nine different ways you could top your oatcakes, of course, this is just nine of many ideas. The toppings are limitless.
- Egg Salad
- Mashed Avocado and Tomato
- Peanut Butter & Raspberry Chia Jam
- Cream Cheese & Strawberry
- Hummus and Carrot
- Tuna Salad and Cucumber
- Butter, Cheese & Grape
- Cottage Cheese and Tomato
- Nut Butter, Banana and Cinnamon
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Have you tried this recipe? I love to hear your feedback, please rate and leave a comment below or tag me on Instagram.
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Oatcakes
Ingredients
- 95g (1/2 cup) Steel Cut (Pinhead) Oats * SEE NOTE 1
- 95g (1 cup) Rolled Oats
- 1/4 tsp Salt (Optional)
- 28g (2 tbsp) Butter (melted) *SEE NOTE 2
- 75ml (1/4 cup & 1tbsp) Hot water
Instructions
- Preheat oven to 190c / 375F
- Add the steel cut oats to a food processor and blend until you achieve a coarse flour-like consistency (see picture above for illustration). *SEE NOTE 3
- Add the rolled oats to the blender and continue to blend until they also represent coarse flour.
- In a large bowl, mix together the blended oats and salt (if using). Add the melted butter and mix through with your fingers.
- Add the hot water and knead the mixture together. It will feel very wet, to begin with, but as you continue to knead the dough, the oats will absorb the water. Continue to knead until the mixture no longer feels sticky. *SEE NOTE 4
- Form into a ball, sprinkle the work surface with some extra blended oats (or flour) and roll out to approx 3mm thick.
- Cut your oatcakes with a cookie cutter into your desired shape, (I used a small circle cutter – 3.5cm / 1.5 inch and made 36 oatcakes) *SEE NOTE 5
- Carefully place your oatcakes onto a baking tray and bake for 25-30 minutes, until dry and lightly golden. (Turn oatcakes after 15 mins)
Recipe Notes
- See above post for information on oats. The type of oats you use, and how much you blend them, will affect the texture of your oatcake. This was our preferred combination and ratio. If you decide to change the oats, replace them by weight (total weight 190g), as different oats yield different cup measurements.
- You can replace the butter with a different fat (e.g olive oil) to make dairy free.
- The steel cut oats take a while to break down, I blended mine for around 5 mins. The rolled oats break down very quickly.
- I used 75ml of water. If the dough is too dry and not rolling then you may have to add a little more, 1 tsp at a time.
- I made mini oatcakes as I find them perfect for kids, they pack into the lunchbox and are great for snacking on. Oatcakes are usually bigger than this.
Susan G. says
What a great recipe. Followed the recipe exactly except I used the food processor to also mix/knead the dough. Tasty why to add oats to your diet!
Amy says
Fantastic, thanks Susan 🙂
Sandi T says
This recipe is spot on to my Mothers’ but I didn’t flip them after 15..I simply baked them for 27 min and they were great. Since having to go on a GERD diet for the past month and change, oats were recommended but I absolutely cannot stand the texture of oatmeal. Having one or two a day fits the fibre quota nicely and without the slimy texture of oatmeal 🙂
Wendy says
Hi Amy – just to clarify – if I use all rolled oats I would measure 2 cups for this recipe in total? If I used all steel cut oats I would measure 1 cup for this recipe in total? Would the liquid or oil amounts change too? Thank you so much.
Amy says
Hi Wendy, as long as you keep the weight of oats the same the liquid will stay the same. Do you have scales? You can use any ratio of oats as long as you total 190g. 🙂
Laura English says
I am just making these for my baby (9 months to try) but how long will they keep for? Thank you
Amy says
Hi Laura, you can store them in the freezer for up 2 months. 🙂
Beatrice S. says
The oatcakes were delicious! Crunchy, wholesome, ever so slightly sweet- in short, perfectly oaty! I had two for my breakfast this morning: one with guacamole and tomato and the other with homemade almond butter and blueberries. Scrumptious! I am from England, so I can purchase these fairly easily but nothing beats homemade!
Amy says
Sounds delicious Beatrice, thank you 🙂
Nancy Toran says
Fabulous recipe!! Even better the 2nd day!! (My batch didn’t last the whole 2nd day). I do think they need s bit more salt, but I’m a bit of a salt monster
Amy says
Thanks Nancy, so glad you liked them 🙂
Nancy Toran says
I ADORE THEM!! I also just realized that you out in the weight of the ingredients!! Yey!! I don’t know how I missed that the first time!! I’m making another batch today because these divine oatcakes don’t last more than 2 days in my house!! Thank you, thank you again dear lady!! ❤️❤️
JoAnne Arnold says
1/4 t. salt made a very bland and flavorless oat cake. If I make them again I will add more salt.
Jane says
Perfect oatcakes! One wee thing: I had a devil of a time re-rolling the scraps, they just wouldn’t stick back together. Any tips? Bar that though, absolutely perfect as written! If I had a neater cutter, I could pass them off as Walkers.
Amy says
Thank you Jane, I’m so happy you enjoyed them. I just gathered the scraps together and rolled out again for cutting. If too dry I’d try adding a drop of water to see if that helps. 🙂
Jill Weber says
What are “blended” oats?
Amy says
Hi Jill, this is just when the oats have been blitzed in a blender/food processor to a coarse flour-like consistency. The pictures were just a visual guide of what they looked like once blended. The recipe card is at the bottom of the post and gives all ingredients and steps. Thanks, Amy
Irene says
Fantastic recipe, love the texture AND flavor. Used 1/2 olive oil 1/2 butter. I actually mixed them using the a dough hook, it worked great. I made them slightly thinner & therefore they took a little less time to bake, I just kept an eye on them to make sure they didn’t get too brown. My friends love them as well. Thanks so much!
Amy says
Great to know, thanks Irene 🙂
Martha Hayward-Mintz says
Heads up and hello from America!
This recipe has a typo- it says “1/2 cup” steel cut and “1 cup” rolled, when they both should be 1/2 a cup. I made it without looking at the correct gram measurement and ended up with some very dry but flavorful hockey pucks. I’ll change my review once I have a chance to make it properly, but if you follow the recipe as-is using the cup measurements you’re going to be in for a surprise!
Amy says
Hi Martha,
Thanks for your comment, I appreciate all feedback. Although I always recommend using weights for more accuracy the cup measurements detailed are correct (half a cup of steel cup oats weighs a lot more than half a cup of rolled oats). Before making this recipe had you ever tried Scottish Oatcakes? If you didn’t read the whole post I have given a little information on the history of oatcakes and what to expect from them. I have also discussed oats in detail (as sometimes recipes don’t translate from country to country) and I have added process shots. Did your dough look like mine? I’d love to know if you have more luck the next time you make them.
Gemma says
Love making these – so easy! Today I made them with Harrissa spice, taste amazing!
Amy says
Sound lovely, I’ll have to try this 🙂
CJ Wu says
We fell in love with oat cakes during peak bagging trips to Scotland. The daily mantra was “oatcakes, oatcakes, oatcakes for all”. These are easy and excellent. I’m rolling them a bit thicker. They travel better that way for me. Thanks a bunch!!!,
Amy says
Oatcakes for all! Glad you enjoyed them 🙂
K N says
I was very pleasantly surprised by this recipe. Very easy to make and the cakes are delicious! I portioned the mixed dough into balls and flattened them with a tortilla press rather than rolling them out and cutting circles. They worked great with both sweet and savory toppings. I might make them a little thicker next time as mine came out more like a cracker, but this is definitely a recipe I’ll be making regularly.
Amy says
Thank you! I love the idea of using a tortilla press!
Dara says
Looking forward to making these! Can the mixing and kneading etc be done in the food processor too?
Amy says
Hi Dara, I haven’t actually tried and so can’t say for sure. If trying, I’d switch to the plastic blade for the mixing. I hope it works!
Becka says
Can’t wait to make these this weekend! Can they be frozen? How long would they keep in the refrigerator?
Amy says
Hi Becka, the oatcakes freeze well and that is how I store them. I’m unsure how long they would last in the refrigerator, sorry.
Mags says
Worked up exactly as described, and so easy and delicious. Just wondering, when you sat ‘turn oatcakes’ do you mean rotate the pan or flip the cakes?
Amy says
Hi Mag, I’m glad you enjoyed them. I mean flip 🙂
Lin Nyul says
I just took these out of the oven. Delighted !
The only thing I did that wasn’t in your recipe was when I rolled out the dough I sprinkled some wheat germ on the board. Helped it to be less sticky, plus a bit of extra goodness. Thanks for sharing your recipe.
Amy says
Thanks Lin, great tip for rolling – thank you!
Rosco_neverbake says
thank you very much for your commendable research on this recipe. Don’t think I’ve ever baked before but I love oatcakes and your story compelled me to give it a go. Very happy with results. I just used ‘quick 100% oats’ put through the blender until resembled coarse flour as you suggested. Any suggestions re glazing the top of the cakes before baking?
Chris says
I just finished making these. YUMMMM!
I was looking for a way to still get my oatmeal during the warmer months. These fit the bill perfectly. Easy to make, and tasty. Thank you for sharing!
Amy says
Great! Thanks Chris 🙂
Jane Mac says
I needed a South African solution….I’ve been too lazy to work out substitutes and quantities to convert my late mother-in-law’s oatcake recipe! Made yours and my (Scottish born) husband is ecstatic. So expensive to buy Walkers or Nairns here
Amy says
Hi Jane, I’m delighted that this recipe worked for you 🙂
LM Dain says
I really enjoy how simple this recipe is! I added some pumpkin spice, vanilla extract and used a bit of coconut flour. I feel like it turned out really well. It pairs well with peanut butter.
Amy says
Love your twist on this recipe, thanks for taking the time to comment and rate 🙂
Dascha007 says
You are so right! I live in Germany and they do sell oatcakes here (Walkers again!) but they are incredibly expensive and as I am Scottish, I don’t like to spend too much on something that doesnt cost much in my homeland. Your recipe is delicious! At first I had a problem as I couldnt find what oatmeal was in German, but eventually the man at the healthfood shop suggested grinding “Nackthafer” and it was perfect! Am so happy! I simply cut the dough into strips though… wasnt fussed about round ones. As for helping me not to put on any more weight during Covid times, I am not so sure about that. They are so delicious with lashings of butter!
Amy says
Thank you! So happy you enjoyed the recipe and you can have a little taste of Scotland during these times of no travel. 🙂
Shelley Larose says
It only made 5 oatcakes, don’t know how you got 30
Amy says
You must have made big oatcakes! I did mention that I used a mini cutter (3.5cm diameter) but even making the average Scottish oatcake size I would have expected you to make more than 5. Were they thick? How did they taste?
Michael Kouwenhoven says
Hi Amy, I want to thank you for the Oat Cakes recipe. It is great! I’m a 71 year old guy living in the Netherlands and use to order Scottish (Walker’s) Oat Cakes online as they kept me from putting on weight! 🙂 Since the UK left the European market I can no longer buy them (well at a very high price!).. Now I’m making them myself with the help of your very clear instructions! Yes, like you I have to blend most of the ingredients, but that is no problem and the Oat Cakes are better than the ones that came out of the factory. I use olive oil instead of butter, which I prefer. So thanks again and kind regards from Holland.
Amy says
Thank you, Michael! I’m so happy you came across this recipe and you enjoy them 🙂 Thank you for taking the time to rate and leave a comment 🙂
Petrea Walsh says
Very tasty I have mine with homemade healthy lemon curd
Amy says
Now I really want oatcakes and lemon curd! My mum used to make lemon curd all the time, I haven’t had it in years. 🙂
Sara says
Included some milled flaxseed and a bit of grated mature cheese. Super!
Amy says
Sounds delicious, thanks Sara 🙂
Lynn G says
Great recipe. worked like a charm. Another I had used said to bake the oats for 20 mins before making the dough. Was way too crumbly. This one was great.
Amy says
Thank you, Lynn. I’m so happy that this recipe worked for you 🙂
Audrey Joned says
First attempt at oatcakes, these were delicious
Amy says
So happy you had success with the recipe, Audrey. Thanks for taking the time to let me know. 🙂
Rosalind Mitchell says
Looking forward to making these, once I have obtained Steel Cut Oats….If not eaten quickly, how long will these keep in an airtight container?
Amy says
Hi Rosalind, I always store these in the freezer once I have made them. They store well frozen. I can’t say how long they will stay fresh at room temp, sorry.
CW says
Can you clarify why both the steel cut and rolled oats but have a measurement of 95 gr, which I’m assuming is acquired by weighing. You then list those two measurements as half a cup and a 1 cup. Which is correct? Thanks.
Amy says
Hi CW, using weight measurements (g) produces the most accurate results. However, I do have an American audience so have included cup measurements too. The reason the cup measurements are not the same, despite them weighing the same, is due to their shape. They fill the cup differently. Hope this clarifies things, please reach out again if you need any more info 🙂
Mapi says
I wish to thank you with all my heart for this very exhaustive post. I was simply looking for a good and reliable oatcakes recipe, but here I found much, much more, not least the difference between steel cut and rolled oats: as an Italian I have often wondered what the difference might be, but I never found a satisfactory one.
THANK YOU AGAIN!!!
Amy says
Glad you found the post useful, Mapi 🙂
Ellie says
So easy to make and healthy too.
Amy says
Thanks Ellie, so glad you like them 🙂
Lizzi Wilson says
Oatcakes certainly are Scotland’s best kept secret. The world needs to know how tasty they are. Respect for helping to spread the word!
Amy says
Got to love an oatcake 🙂 Thanks Lizzi
Sara says
This was delicious !! Best recipe yet, and it reminds me of the uk. Thanks for this. Just one question. Is 1.5 cm the diameter of the cookie cutter or the radius? My batch only yielded 18 cakes. Otherwise, great recipe !
Amy says
Hi Sarah, it was the diameter of the cookie cutter (3.5cm / 1.5 inch) so really small oatcakes. So glad you enjoyed the recipe 🙂
Terri says
Hi Amy. My mom is required to stop eating breads and baked goods but can have oatmeal. Mom LOVES tuna ala king (think a bechamel sauce with tuna with biscuits. Your thoughts on this as an alternative?
Amy says
Hi Terri, I have just googled tuna ala king as I had never heard of it before! Oatcakes are very different to biscuits but they are popular in Scotland with soup. Maybe they could be used as an alternative…
Duncan Dixon says
Very tasty! I refer to them as oat thins rather than oat cakes, as they remind me of wheat thins or rye thins and by not using “cake” I don’t raise raise expectations of something sweet.
Amy says
Hi Duncan, thanks for the five-star rating. Oat thins sounds perfect!
Hayley Louise says
Can you freeze these please
Amy says
Hi Hayley, yes you can freeze 🙂
Penny says
I love the look of these and cannot wait to try them! One question: if you freeze some of them, would those be baked first or the dough kept in the freezer and baked raw from frozen? Thanks!
Amy says
Hi Penny, I always bake them before freezing 🙂
Wendy says
Love this recipe! No need to buy store bought again.
Amy says
That is great, Wendy. Thanks for the five stars 🙂
Molly Zawacki says
I’ve been looking for an oatcake recipe and this one was great, simple and yummy. Thanks!
Amy says
That is great, Molly. Thanks for the 5 stars 🙂
Gale Bowering says
Hi. It looks like you could use Scottish oatmeal instead of grinding the other two?
Amy says
Hi Gale, yes you can 🙂
Kathryn Philp says
Finally an oatcake recipe that’s not too crumbly. Thanks so much, love a homemade oatcake, so simple and tasty x
Amy says
Thanks Kathryn!
Tracey McAskill says
95g (1/2 cup) Steel Cut (Pinhead) Oats
95g (1 cup) Rolled Oats
Can you clarify if 95g is .5cup, or 1 cup, or should it be 190g rolled oats??
Amy says
Hi Tracey. You need 95g of steel cut oats and 95g of rolled oats (which is the same as 1/2 cup of steel-cut and 1 cup of rolled oats (as the oats are a different size the same weight has different cup sizes)).
Frida Jonson says
Thank you for very good article and recipe, I will try this today, I think I will try one batch with olive oil and one with butter, how much olive oil do you suggest in this recipe? Kind Regards from Sweden 🙂
Amy says
Hi Frida, I’d use the same amount of olive oil as butter (2 tbsp). I really hope you enjoy this recipe, please let me know what you think 🙂
Isa from France says
Great ! same taste and flavor as in my memories of Scotland.
thank you Amy
Amy says
Great to know, Isa. So happy they were a success for you 🙂
Amy Prankard says
Thank you so much for this recipe, I’m having a few gluten issues at the moment, and these are a godsend. There easy to make, so cheap, and I don’t think I’m ever going to go back to shop bought. I’ve made them twice so far, and have found olive oil is preferable for personal taste. I don’t have a food processor, so gave it a shot with some ‘Scottish Oats’ from tesco scrunched a bit with my hands, worked a treat.
My only question, which may seem a bit daft, is how long do you think these would last in a good airtight Tupperware? I’d love to make a large batch, and don’t want them to spoil, as I’m the main oatcake eater.
Amy says
Hi Amy, thank you so much for your kind message and sorry it has taken me so long to reply. Some messages filter into spam and I miss them. I always store these in the freezer and they are good for 3 months. You can store them in an airtight container for 2-3 days at room temp but I haven’t stored them longer than that.
Nancy Greenough says
We are new to making oat cakes, but we are loving them and look forward to making this recipe.
Amy says
Thanks Nancy, I hope you enjoy them 🙂
Debra Jones says
An absolute life saver of a recipe. Thank you Amy! I made 2 batches yesterday. This is a Keeper, love ’em.
Amy says
Thanks Debra, so happy you loved them 🙂
Amy Ngai says
Thank you! It was delicious. Buttery and tender. Added 1.5 tsp of sugar for a little sweetness and 1/2 tsp of baking powder. 100% recommend. I made one batch this afternoon and I’m ready to make more and it’ll have to be a double batch next time 🙂
Amy says
Thanks Amy, so glad you liked them 🙂
Carolyn Eddie says
I keep losing my recipe for oatcakes. So found yours when i was searching again. You nailed the oatmeal issue. I have just discovered Scottish oatmeal in my town. Luxury! I make stovies and you have to serve the with oatcakes.
Amy says
Oh I love stovies! Haven’t had it in years – I must make it! Glad you liked the recipe 🙂
Lkc says
How do you store these? How long can they keep on shelf, fridge and freezer? Thanks!!
Liz says
Thanks for the recipe and the explanation of the different types of oats. I have made oatcakes before, but your recipe and tips were great. I’ve just made a batch – I should have made a double batch – I love oatcakes. Thank you.
Amy says
Hi Liz! I’m delighted that you found the post useful and that they turned out well for you. Next time you can double the recipe 🙂 !
Lauren says
I couldn’t get past the sticky phase! Help!!!
Amy says
Sorry for the delay in getting back to you. Did you manage to get the mixture to roll out in the end?
Lynn Abrahams says
I have just made these and they are fantastic, I get through so many shop bought ones that I just wanted to try to make them, also no palm oil is so important. How long have you managed to store them for?
Amy says
Hi Lynn, thank you for your kind comment. I’m so happy these worked for you. I have frozen leftovers and they keep really well for a long time (I’ve always used them within a couple of months but believe they would keep much longer).
Lkc says
Do you need to toast them before serving? Or just defrost to room temperature? I’m wondering if they get soggy in freezer
Amy says
Hi Lkc, I never found they went soggy in the freezer. You can thaw at room temperature. I never toast them, I don’t eat them warm. 🙂
Lynn Abrahams says
I have just made these and they are fantastic, I get through so many shop bought ones that I just wanted to try to make them, also no palm oil is so important. How long have you managed to store them for?
Betsy Lahaussois says
It worked, and it was easy! Who knew? Thanks so much!
Betsy Lahaussois says
ps. I added ground pepper, great
Amy says
Fab! So happy they worked for you, thanks for taking the time to let me know 🙂
Cammie says
My husband and his family are from Scotland. They have searched but Stores here in Canada and USA don’t generally sell oatcakes. I thought I would try out your recipe.
It is a simple snack to make and delicious.
I’m going to try adding different herbs to them to give them a slight flavour next time:
Cinnamon and cloves,
Rosemary and thyme,
Sea salt and cracked pepper,
Basil and oregano,
Thanks for the recipe
Amy says
Hi Cammie, I’m so glad you came across this recipe and I’m delighted you enjoyed them. I’m loving the sound of your herb additions, I’m sure they will be delicious 🙂 Thanks for taking the time to leave a comment 🙂
Eve says
Great recipe! I made some today and added onion powder, salt garlic and chives. I also used coconut oil instead. Turned out perfect.
Amy says
Hi Eve, I’m so happy you enjoyed them 🙂
Victoria says
These are startlingly good—so simple and flavorful. I used Kerrygold butter and McCann’s oats (for both the steel cut and rolled oats). Thank you!
Amy says
Thanks for the high praise, Victoria. I’m delighted you enjoyed these 🙂
Vera says
This was pretty good. I’d be making at least 4 times the recipe next time. Is sugar ever added? I’ve been getting oatcakes from some Scottish folks and theirs seemed sweeter. Most have also been a bit thicker? Thanks for the recipe.
Amy says
Hi Vera, I wouldn’t associate oatcakes with added sugar, they are often enjoyed with soup or added to cheese boards etc. However, they can also be enjoyed with sweet toppings and if you would prefer a sweeter version then you could always add a touch of sugar/honey etc. I made them to the thickness I would normally buy oatcakes but you can always make them thicker if you wish. 🙂
Zehra says
Hi Amy
Can you make them sweeter by adding sugar, honey or xylitol
Amy says
Hi Zehra, you could if you wish. 🙂
Elsie Foley says
Hi Amy. I am anxious to make the above oatcakes. I have Bob’s Red Mill millstone ground Scottish Oatmeal.
Since i am not grinding any oats, how much of
this oatmeal should I use.
Thanks you,
Elsie Foley
Amy says
Hi Elsie, Do you work with cup or g measurements? If you have a scale (easiest method) then the weights will be exactly the same. If using cup measurements then the measurements will differ and I can’t say how much you would need off hand, sorry.
Xuan says
Hi, I am chinese living overseas and the oatcakes turn out very delicious ! I like your recipe, healthy and delicious, thank you ! !
Amy says
Thanks Xuan, glad you enjoyed them!
Stan Wiltshire says
I prefer Staffordshire oatcakes.
Amy says
Hi Stan, I’ve never tried Staffordshire oatcakes – I’ll need to give them a go!
I notice you gave this recipe a 2 star rating – did you make it? Did it not turn out? I’d love to receive better feedback from you. Obviously a Scottish oatcake is very different to a Staffordshire oatcake and wouldn’t be a reason to rate it a 2 star…
Clare says
I’m a Scot living in NZ and made these to have with soup this weekend. I don’t have any kids but did love the touch of Scotland I added to the meal. Thank you
Amy says
HI Clare, glad you enjoyed the recipe and you could bring a little bit of home to your meal!
Kelly says
Hi Amy, I would like to try these. How did you store them? Have you ever tried freezing them?
Thanks
Kelly xx
Amy says
Hi Kelly, I froze mine. They freeze well in an airtight container. 🙂
Anjan says
Hi, just wondering how to store and how long they will keep? Thanks
Amy says
Hi Anjan, I keep them in an airtight container at room temperature. If I plan to keep them for longer than a couple of days I freeze them 🙂