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Oatcakes are a Scottish pantry staple - crisp, crumbly and full of oaty goodness. Made with just a few simple ingredients, they're perfect for snacking, topping or serving alongside hearty meals.
I always bought oatcakes when I lived in Scotland, but since emigrating, they've been hard to come across (or expensive to buy) - so I started making my own. Many batches later, I finally had a recipe that reminded me of home.
Looking for more Scottish recipes? Try our Scotch Pancakes or our Tattie Scones.
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Reasons to Love This Recipe
- Easy recipe with simple ingredients
- Freezer friendly - great for batch cooking
- Perfect for lunchboxes
- Versatile - enjoy on their own or with sweet or savoury toppings.
Ingredient Information
- Oats: Use a mix of steel cut (pinhead) and rolled (old fashioned) oats, or if you can find Scottish Oatmeal, that's perfect. See "more about oats" section for more info.
- Butter: Adds richness, but can be replaced with oil for a dairy-free alternative.
- Salt: Optional, skip if making for a baby.
- Warm Water: To bind the dough together.
More About Oats
Every country seems to have their own selection and names for different varieties of oats, which can make oat recipes confusing. The type of oat you use affects the texture and outcome of your oatcakes.
Traditional Scottish oatcakes use Scottish oatmeal, which is oats ground to a coarse or medium texture. This isn't always easy to find outside Scotland, so I tested more common oats like rolled oats and steel-cut oats.
Here's what I discovered
- 100% steel cut (pinhead) oats (blended): Dough was crumbly but made textured oatcakes.
- 100% rolled (old fashioned) oats (blended): Easier to work with but softer, less textured oatcakes
- 50/50 steel cut and rolled oats (blended): Best texture and family favourite.
Step by Step Instructions (With Images)
- Blend Oats: Add oats to a food processor or blender and blitz until you have a coarse, flour-like consistency.
- Mix with Butter: In a mixing bowl add the ground oats and melted butter and gently mix until combined.
- Add warm water & knead: Gradually add water and mix until the oats absorb the liquid and a dough forms.
- Roll and cut: Roll the dough out on a floured surface to approx. 3mm (⅛ inch) thick. Use cookie cutters to cut into rounds (or preferred shape).
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.
Some topping suggestion include
- Cottage Cheese 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
Storage Instructions
Store homemade oatcakes in an airtight container at room temperature for up to a week. For longer storage, you can freeze them - place in a freezer-safe container and freeze for up to 2 months.
Recipe FAQs
Oatcakes can be suitable for babies, 6months +, as long as your baby is developmentally ready for finger foods, and the recipe is appropriately modified.
For babies, it's important to make them softer, soft enough that they can be easily flattened between your fingers. For a baby I would suggest
- Rolling the dough thicker (around ¾ cm) to create a softer texture.
- Use only rolled oats for less textured oatcake.
- Skip the salt to keep sodium levels low
- Cut into finger to make them easier for baby to hold
- Try serving with sweet or savoury purees to dip into for added flavour and variety.
For informational purposes only - each baby develops at their own place. Make informed decisions for your baby and consult a professional for personalised advice. Always provide a safe eating environment and watch your baby closely while eating.
Oatcakes have a nutty, wholesome flavour and a dry, crumbly texture. They're savoury rather than sweet - so don't be fooled by the word "cake"! They aren't an indulgent treat, more a humble snack that pairs great with cheese, soup or spread of choice.
Oatcakes can vary in texture .They can be rough to fine, depending on they type and how the oats are ground. They can be slightly chewy, crumbly or crispy depending on water content, and how thick they are rolled out and how long they are bakes.
This recipe produces an oatcake that is crunchy with a medium to rough texture.
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 ingrediesnt can contaiminate oats. Make sure to buy gluten free oats if intolerant.
Dairy Free - You can replace butter with a different fat (eg olive oil or lard)
Cracker and Bite Recipes to Try
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Oatcakes
Ingredients
- 95g (½ cup) Steel Cut (Pinhead) Oats * SEE NOTE 1
- 95g ( 1 cup) Rolled (old fashioned) Oats
- ¼ tsp Salt (Optional)
- 28g (2 tbsp) Butter (melted) *SEE NOTE 2
- 75ml (¼ cup + 1 tbsp) Hot water
Instructions
- Preheat oven to 190℃ / 375℉
- Add the steel cut oats to a food processor and blend until you achieve a coarse flour-like consistency,(see picture above for video 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 use your fingers to mix it through the oats until coated.
- Add the hot water and knead the mixture together. It will feel very wet, to begin with, but as you continue to mix 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 (⅛inch) thick.
- Cut your oatcakes with a cookie cutter into your desired shape. *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)
Video
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 teaspoon at a time.
- The pictured oatcakes were made using a circle cutter with a diameter of approx. 5.5 cm (2¼ inches). I have however successfully made smaller and larger ones too.
Carolyn Eddie
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
Oh I love stovies! Haven't had it in years - I must make it! Glad you liked the recipe 🙂
Lkc
How do you store these? How long can they keep on shelf, fridge and freezer? Thanks!!
Liz
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
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
I couldn’t get past the sticky phase! Help!!!
Amy
Sorry for the delay in getting back to you. Did you manage to get the mixture to roll out in the end?
Lynn Abrahams
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
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
Do you need to toast them before serving? Or just defrost to room temperature? I’m wondering if they get soggy in freezer
Amy
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
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
It worked, and it was easy! Who knew? Thanks so much!
Betsy Lahaussois
ps. I added ground pepper, great
Amy
Fab! So happy they worked for you, thanks for taking the time to let me know 🙂
Cammie
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
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
Great recipe! I made some today and added onion powder, salt garlic and chives. I also used coconut oil instead. Turned out perfect.
Amy
Hi Eve, I'm so happy you enjoyed them 🙂
Victoria
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
Thanks for the high praise, Victoria. I'm delighted you enjoyed these 🙂
Vera
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
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
Hi Amy
Can you make them sweeter by adding sugar, honey or xylitol
Amy
Hi Zehra, you could if you wish. 🙂
Elsie Foley
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
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
Hi, I am chinese living overseas and the oatcakes turn out very delicious ! I like your recipe, healthy and delicious, thank you ! !
Amy
Thanks Xuan, glad you enjoyed them!
Stan Wiltshire
I prefer Staffordshire oatcakes.
Amy
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
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
HI Clare, glad you enjoyed the recipe and you could bring a little bit of home to your meal!
Kelly
Hi Amy, I would like to try these. How did you store them? Have you ever tried freezing them?
Thanks
Kelly xx
Amy
Hi Kelly, I froze mine. They freeze well in an airtight container. 🙂
Anjan
Hi, just wondering how to store and how long they will keep? Thanks
Amy
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 🙂