Recipe | Easy, healthy homemade Oatcakes

Processed with VSCO with preset

Confession time…I have a serious oatcake habit. haha! Seriously though, they’re one of my go-to’s for lunch, teamed with a good homemade chutney, some vegan cheese and a pile of salad and I’m a happy gal. I’ve always bought oatcakes, but then one day when I ran out I figured how easy it was to make my own. They are [dare I say it] even tastier, quick to make and healthy to boot. You could adapt this basic recipe and add some herbs in – finely chopped rosemary, chives, mixed herbs or even some garlic.

I also love plain oatcakes with a spread of peanut butter and a dollop of chia seed jam for a healthier take on the PBJ.

I N G R E D I E N T S {makes 18-20}

200g porridge oats
1 tsp salt
1 tsp cracked black pepper
50ml extra virgin olive oil
A little boiling water

Recipe | Easy, healthy homemade Oatcakes


Preheat your oven to 160C. Pour half of the porridge oats {or all if you like super fine oatcakes} into your blender, along with the salt and pepper and blitz until relatively fine.

Add all the oats into a mixing bowl and pour in the olive oil.Mix in a little before pouring in a little boiling water – around 2-3 tbsp – just enough to transform your oats into a soft, malleable dough.

Knead the dough for 30 seconds, turn out onto a lightly floured surface {I use a little extra finely ground oats for this} and roll gently until 5mm thick.

Use a round cutter to stamp out your oatcakes, I use a 6cm cutter. Pop the oatcakes onto a lined baking tray and bake for around 15 minutes, until they are crisp and a little browned around the edges.

Processed with VSCO with  preset

save for later…

#recipe #vegan #oatcakes #glutenfree

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.