Scottish Oatcakes

Scottish Oatcakes can easily be made in your kitchen and are naturally gluten free. Perfect for breakfast, brunch a snack or cheese platter.

You should really get to know Scottish oatcakes.

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What are Oatcakes?

Oatcakes are truly unique, not being a cake in any way, shape or form, and not really being what we would term a “cracker”. Oatcakes, which are made from ground oats, are in a class by themselves. If you’ve never tasted a real Scottish oatcake, put it on your culinary bucket list, or your baking list.

You can make them yourself using the recipe that follows (it is extremely easy using a food processor). However, you should know that not only are they really versatile and delicious, they are sugar free, gluten free and really quite nutritious, and healthy. They pair perfectly with cheeses, but also jam and butter. Eat them with soup, too.

I’m a bit of a nut about oats and oatmeal, so check out how to make oatmeal (taste better).

I have seen recipe for “oatcakes” which are like soft pancakes, but they are NOT SCOTTISH OATCAKES; do not be misinformed.

This is my award-winning dessert recipe using oatmeal: sticky toffee porridge!

Scots are particularly passionate about our food (and drink), so I don’t want you to be confused about this traditional Scottish baked good.

What are Scottish oatcakes made of?

Scottish oatcakes are simple fare made of oats, lard (or butter or oil), a little leavening and water. They are easy to make at home.

Are Oatcakes Good for You?

Absolutely, oatcakes are very good for your health! Oatcakes are essentially almost all oats, which contain vitamin B1, B6, folic acid, iron, magnesium, zinc and more minerals. You can read more about it on Nairns oatcakes website.

You may also enjoy more of my Scottish recipes.

I usually just eat them with butter, and when using a really good quality butter. The flavor of the oatcakes is simply enhanced. Of course, they can also be served with jam, marmalade or honey, or alongside soup, or with cheese. They are savory, but can be sweetened with the topping you choose, so I hope you do choose to give them a try!

If you’d like to try some before making them yourself, you can order some from The Scottish Grocer. Use code CHRISTINASCUCINA for 10% off your entire purchase. I bet you find some other delicious goodies there, including Hamlyn’s pinhead oats to make these oatcakes from the best oats, ever!

 Scottish Oatcakes

adapted by Christina Conte from an old Scottish cookbook                makes 1 dozen triangular oatcakes

FULL PRINTABLE RECIPE BELOW

Ingredients

• steel cut/pinhead oatmeal (with a little extra for sprinkling on workspace, once ground)
• Kosher or sea salt
• butter (or lard) or (Miyoko’s) vegan butter for vegan oatcakes
• baking soda
• hot water

Preheat oven to 375°F (190°C)

Make the Dough

Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. I love Hamlyn’s pinhead oats from Scotland.

Add the salt, butter, and baking soda and begin to process.

 Then add the hot water through the feed tube. 

Just add enough water until the mixture comes together.

Sprinkle some oatmeal flour on the workspace, and working quickly, divide the mixture in two.

Shape the Dough

Roll out into a round shape, about 1/4″ thick and cut into sixths. Repeat with the second half.

You can trace around a plate for clean edges if you like. As you can see in the lower left photo below, I trimmed one and not the other. A large cake lifter is excellent for moving the oatcakes to the tray, as well as moving cakes.

Bake the Oatcakes

Place on a baking sheet (I use a silicone mat), and bake for about 20 minutes.

Allow to cool, then store in a tin.

You can warm them in the oven just before serving, or just as they are with butter, jam, or cheese. The slate board and old fashioned scale are both very Scottish props. 

Aren’t they lovely?

Continue to Content

Christina's Scottish Oatcakes

Yield: 12

Bake Time: 20 minutes

Total Time: 20 minutes

A gluten free oatmeal "cracker" that is part of Scottish cuisine.

Print

Ingredients

• 1 ¼ cups (225 g) steel cut (pinhead) oatmeal (with a little extra for sprinkling on workspace)
• 1/2 tsp Kosher or sea salt
• 1 oz - ¼ of a stick (28 g) butter (or lard) or (Miyoko's) vegan butter for vegan oatcakes
• 1/4 tsp baking soda
• about 4 Tbsp hot water

Instructions

1. Preheat oven to 375°F (190°C)
2. Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine.
3. Add the salt, butter, and baking soda and begin to process.
4. Then add the hot water through the feed tube on top until the mixture just comes together.
5. Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
6. Roll out into a round shape, about 1/4" thick and cut into sixths. Repeat with the second half.
7. You can trace around a plate for clean edges if you like.
8. As you can see in the lower left photo below, I trimmed one and not the other.
9. Place on a baking sheet, and bake for about 20 minutes.
10. Allow to cool, then store in a tin.

Notes

• Nutrition info using butter (not lard).

Nutrition Information:

Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 145mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is only estimated.

Did you make this recipe?

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Life in LA…

I was lucky with a shot of this little hummingbird as I was taking pictures of my oatcakes!

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