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Stack of Oatcakes
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4.86 from 55 votes


Made with simple, natural and wholesome ingredients these oatcakes are great for breakfast, lunch or as a snack. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Lunch, Snack
Cuisine: Scottish
Servings: 36 Mini Oatcakes
Calories: 25kcal
Author: Amy


  • 95g (½ cup) Steel Cut (Pinhead) Oats * SEE NOTE 1
  • 95g (1 cup) Rolled Oats
  • ¼ tsp Salt (Optional)
  • 28g (2 tbsp) Butter (melted) *SEE NOTE 2
  • 75ml (¼ cup & 1tbsp) Hot water


  • 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)


  1. 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. 
  2. You can replace the butter with a different fat (e.g olive oil) to make dairy free. 
  3. The steel cut oats take a while to break down, I blended mine for around 5 mins. The rolled oats break down very quickly. 
  4. 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. 
  5. 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.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. The results are based on one mini oatcake (weight approx 4g)


Calories: 25kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 9mg | Fiber: 0g | Sugar: 0g | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.2mg