Oatcakes
These Scottish-style oatcakes bake up toasty and crisp at the edges with a hearty, nutty bite from rolled oats and whole wheat flour. Lightly sweetened and rich with butter, they pair beautifully with cheese, jam, or a smear of butter for a satisfying breakfast or snack. Oatcakes are simple, rustic, and perfect warm from the oven or cooled for later.
- Prep25 min
- Cook20 min
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- 2
Combine oats, whole wheat flour, sugar, salt, and baking soda in a bowl. Rub in the butter with your fingers until the mixture is chunky. Add enough water to make a thick dough.
- 3
Dust a flat work surface with a thin layer of oats and whole wheat flour. Turn out the dough and pat it to an even thickness. Cut circles using the rim of a drinking glass. Move them to the prepared baking sheet.
- 4
Bake in the preheated oven until golden brown, 20 to 30 minutes.
- Calories 216.99 kcal Moderate
- Protein 5.25 g Moderate
- Carbs 29.16 g Moderate
- Total Fat 9.49 g Moderate
- Saturated Fat 4.9 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 19.22 mg Moderate
- Sodium 8.57 mg Low Source
- Fiber 4.69 g Moderate
- Sugar 1.36 g Low Source
- Added Sugar 0.2 g Low Source
- Calcium 19.63 mg Low Source
- Iron 1.42 mg Low Source
- Potassium 168.39 mg Low Source
- Vitamin A 77.56 mcg_rae Low Source
- Vitamin C 0.01 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
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