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?
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Christina's Scottish Oatcakes
Ingredients
- 1 ¼ c steel cut oatmeal pinhead oatmeal or oat flour
- ½ tsp Kosher or sea salt
- 1 oz butter or lard
- ¼ tsp baking soda
- 4 tbsp hot water
Instructions
- Preheat oven to 375°F (190°C)
- Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. If using oat flour, proceed to step 3.
- Add the salt, butter, and baking soda and begin to process.
- Then add the hot water through the feed tube on top until the mixture just comes together.
- Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
- 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.
- Place on a baking sheet, and bake for about 20 minutes.
- Allow to cool, then store in a tin.
Notes
- Nutrition info using butter (not lard).
- You'll need a little extra oat flour for sprinkling on workspace.
- You can use Miyoko's vegan butter for vegan oatcakes.
Nutrition
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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Hello I’ve made this recipe twice and I need help as it is not working !!. They are very crumbly and do not stick together.
I used Hamlyns scottish oatmeal and ground it in my food processor.
My oakcakes are delicious but a crumbly mess
I really want this to work so am willing to try again
Second time I doubled my butter with no better results
Can you offer any suggestions?
Also I took a pic ….how can I show you ??
Help !!!!
Hi Charlene, I have no idea what you’re doing that it’s not working as you can see mine stay together. You can send the pic to [email protected]. Is your water hot enough? I don’t know what to suggest, but it sounds as though something’s definitely off. You weighed the ingredients, I take it?
Hello no I didn’t weigh…I measured ! Yours are beautiful and so perfect. Maybe my oats are not small enough? I did very hot water but not boiling . It just seems not enough butter and or water . Shall I try a different kind of oats ???
Thank you for helping ….I sent you the photo
Loooooove the taste of these! I must master this recipe for my scottish hubby
Ah, there’s the problem, I bet you anything! Honestly Charlene, if I could have my readers take one thing away from my site it would be for the importance of weighing ingredients especially in baking. I had to take the cups out of my doughnut recipe as I was getting so many bad reviews. Once I did, what a difference! People were raving about them, because it’s a GREAT recipe. However, if you don’t use the correct measurements in any recipe, you won’t get the right results. Scales are super inexpensive now. I suggest you get one and try it and whenever you bake use a recipe with weight and not volume and I bet your success in baking with follow suit!
Ok I’m game to try ! I’ve never weighed my ingredients but it it makes perfect sense .
Thank you for helping me!
I’ll try and let you know
Just returned from Scotland and love anything Scottish :-) Those oatcakes are absolutely delicious! Thank you for the recipe.
Happy to hear both of those comments, Evi! You will find many more Scottish recipes here, so enjoy! :) CC
I just made these and they are wonderful. I’ve been missing them ever since my trip to Scotland. These taste just the way I remember them. It’s back to the kitchen for me to make a double batch.
What a wonderful review, Lin! Thank you so much for letting me know. I think it’s time for me to make another batch, too! :) Enjoy!
I don’t cook much. What is 1 oz of butter in tea or tablespoons?
No worries! 2 tablespoons. :)
As you can see from my photos, this recipe turns out perfectly. Without seeing or knowing what you did, I can’t offer assistance. Did you use cups or weigh the ingredients, Cherilyn?
Looks Great and delicious
my email went
I do not have a food processor…How to make the Oak Cakes…do I melt the butter?
Hi Francine, if you don’t have a food processor, you’ll have to used pre-ground oats or oat flour. You could then soften the butter to add it, but I wouldn’t melt it completely. Good luck!