I have made these oatcakes numerous times and have never posted the recipe before and I have no idea why! I posted a picture of them fresh out of the oven yesterday and I had so many requests for the recipe so here it is!
These oatcakes are simple to throw together and keep well in an airtight container for a few days – if they last that long. Great with a variety of toppings – sweet and savoury – and perfect alongside soups and stews.
Oats are easy to digest and help ease stomach upsets. They contain more soluble fibre than almost all other grains so make you feel fuller for longer.
Makes 6-8 oatcakes.
-2 cups porridge oats
-2 Tbsp. olive oil
-1/2 tsp. salt
-150ml warm water
How To Make
Pre-heat oven to 180C/355F. Line a baking sheet with parchment paper and set aside.
Put the oats in a food processor and blend until coarse, you don’t want them too fine like a flour.
Next, add the oil and salt and process again. While the food processor is on, slowly pour the warm water down the feed tube until a dough is formed, you may not need all the water.
Place the dough on a floured surface or a piece of parchment paper and roll until approximately 4 millimetres thick.
Cut out the oatcakes with a cutter and place the oatcakes on the prepared baking sheet. I don’t have a cookie cutter so I used a wine glass to cut mine out!
Place the oatcakes in the oven and bake for 25-30 minutes flipping halfway through cooking. Once the oatcakes are done, remove from the oven and place on a wire rack to cool. Store in an airtight container for 3 – 4 days.