We’re big fans of oats in our house. From the daily porridge requests each morning, too endlessly trying to perfect flapjack (which I will finally share when I eventually do!), we just can’t get enough of those little super-grains. If there’s one oat classic that always feels a little bit special to me, it is Oatcakes.
I think it’s the fact we’re usually known to indulge in them with some posh cheese and nice chutney, so whenever we do have Oatcakes I always end up feeling like it’s a special occasion. The funny thing is though, that their origins are anything but fancy; oatcakes were actually first produced as a more sustainable substitute to bread for us folk up here in Scotland. Plus they’re super cheap to make and super easy also! A mere three ingredients, with a little salt and a dash of water, and you’re good to go.
We actually stay just a stone’s throw away from the factory of one of Scotland’s best loved oatcakes but with these being so simple and delicious, I think we’ll be opting to make them ourselves when it comes to gifting them within hampers at Christmas. Plus I’m a sucker for a good Scottish recipe so these do the job in making me feel all patriotic just fine.
Granny's Top Tips
• Porridge oats are our favourite for Oatcakes but you can experiment with different types of oats for different textures.
• A lot of Oatcakes recipes call for Bicarbonate Soda or Baking Powder, however with the absence of any acid there’s no real need for these ingredients.
• Why not try adding a little grated cheese or some poppy seeds to your oatcakes for varying flavours?
Love this? Try this:
Oatcakes
PRINT RECIPEINGREDIENTS
- 225 g Oats
- 60 g Plain Flour
- 1 tsp Salt
- 60 g Vegetable Shortening
- 60-80 ml Hot Water
INSTRUCTIONS
- Pre-heat your oven to 190°c and grease a baking tray.
- Mix the oats, flour and salt together in a large bowl.
- Add the vegetable shortening and rub together until the mixture resembles large breadcrumbs.
- Gradually add the water a little at a time until you have a thick dough.
- Roll the dough on a floured surface to around 5mm thick. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife.
- Place your oatcakes onto your pre-greased tray and bake for 20-30 minutes until dry and lightly golden. It's also a good idea to turn the oatcakes at least once during baking to prevent them being dry & golden on one side and soggy on the other.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
28 responses
I love oatcakes and even more so when I found out I could have gluten free ones! Great post xx
How can these be gluten free? As they contain flour? Unless one substitutes ordinary flour for corn or rice flour…?
Here’s a suggestion…….you can take the oats and make oat flour. That would make them gluten free.
I am always looking for new things to bake or cook! I would love the oat cake recipe!
What kind of oats do you use? I love oatcakes but mine come out dry and tend to fall apart.
Are “porridge oats” the same as rolled oats?
Yes
Not quite, porridge oats are smaller little nuggets, they the more time to cook than rolled oats and for some reason they have a better flavor.
Ho! Ho! Ho! Thank You so much for the recipe for Oat Cakes I lost my own recipe and saw this and thought yep that’s the one. I love my chess at this time of year. I can do without MNCs pies and chocolate. I have made three chutneys this year Caramelized Red Onion, Spicy Plum & Apple and my signature chutney Beetroot & Cranberry with Wild Berries this year! Lush! My favourite cheeses this year Goats Cheese and Wenslydale and Cranberries ah but I have also found Wenslydale and Blueberries have yet to order. And of course Brie and Stilton. So this year we have made the Christmas Cake from our wedding cake recipe with a Woodland Nativity Theme. So last shopping to do tomorrow and Friday will get some oats to make some Oatcakes. Purfect XX Have yourselves a Lovely Christmas xxx
Bless you lass I forgot to ask approximately how many Oatcakes do you make out of one recipe/batch please? Many thanks to U Seasons Blessings xx
When you say “A lot of Oatcakes recipes call for Bicarbonate Soda or Baking Powder, however with the absence of any acid there’s no real need for these ingredients.” I thought that bicarb releases gas firstly in reaction to acid, and secondly in reaction to heat, so it would still have an effect even in the absence of acid (like in a sponge cake)
So easy to make and they turned out perfect for this non baker. Don’t think I will ever buy oatcakes again after using this recipe.
I had not tried making oatcakes before (although I bake a lot) but I saw the recipe on your page and any other recipe of yours that I tried has been absolutely great – success every time!! I started making your oatcakes since lockdown and I am thrilled with the result. I dry fry seeds in a pan and add this to the mixture – oh! that crunch is delicious.
Thank you for your simple, full proof recipes.
This receipe is just what Ive been looking fot. But I live i Asia and we dont have vegetable shortening. What can I subatityte.
Thank you Ruth
Try lard or butter. Some recipes use butter.
Can I use vegetable suet rather than vegetable shortening?
I bet you can. Cut the recipe in half and give it a try.
Very nice
these are really plain but so delicious – partly because the texture is so nice. Really moreish, and once you have the recipe in your head you can make them so quickly. Everybody that has tasted mine have LOVED them.
So good love oatmeal. Thanks
What is actually vegetable shortening before l purchase please as I never bought it before
I also have never used (or heard of!) vegetable shortening. Just wondering why you use this in the recipe?
Hi there,
Could I use butter instead of shortening for the oatcakes?
I enjoy oatcakes and this receipt gives me oatcakes I can boast about and with which I can impress people, particularly as I am new to cooking as a widower. Thank you, Granny!
I too live in sight of Nairns but home made always beats commercial . Using lard rather than vegetable shortening
I am going to give the recipes a try, been looking for a good oatcake one. I think though that you should put the measurements in either metric or imperial. I know I can change it, I’m just saying…
Germany is calling! I have done my first recipe of oatcakes today, cause I wanted to send my daughter a batch. She is vegan, so posh cheese will be a problem. What will you use instead of?
Another question, I have never eaten them before. Do the have to be chewy, or crispy? I liked crispy more so I gave them more time in the oven, but how ist this meant to be?
I hope my questions are comprehensible. Thank you for sharing these wonderful receipts.
Oatcakes should be crunchy, dry and fairly hard: a bit like cracker biscuits, but denser and usually coarser.