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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.
Mags
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
Hi Mag, I'm glad you enjoyed them. I mean flip 🙂
Lin Nyul
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
Thanks Lin, great tip for rolling - thank you!
Rosco_neverbake
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
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
Great! Thanks Chris 🙂
Jane Mac
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
Hi Jane, I'm delighted that this recipe worked for you 🙂
LM Dain
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
Love your twist on this recipe, thanks for taking the time to comment and rate 🙂
Dascha007
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
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
It only made 5 oatcakes, don't know how you got 30
Amy
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
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
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
Very tasty I have mine with homemade healthy lemon curd
Amy
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
Included some milled flaxseed and a bit of grated mature cheese. Super!
Amy
Sounds delicious, thanks Sara 🙂
Lynn G
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
Thank you, Lynn. I'm so happy that this recipe worked for you 🙂
Audrey Joned
First attempt at oatcakes, these were delicious
Amy
So happy you had success with the recipe, Audrey. Thanks for taking the time to let me know. 🙂
Rosalind Mitchell
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
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
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
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
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
Glad you found the post useful, Mapi 🙂
Ellie
So easy to make and healthy too.
Amy
Thanks Ellie, so glad you like them 🙂
Lizzi Wilson
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
Got to love an oatcake 🙂 Thanks Lizzi