I developed a taste for Oat Cakes earlier this year. You can buy excellent oat cakes at your corner store. Walkers, purveyors of fine shortbreads, make them, but they are not even the only authetic scottish company to distribute them internationally. However, there are two problems with store bought oat cakes – firstly they cost 3-5$ for a 400 gram packet. The second being they are surprisingly high in fat (several grams per cracker). You can avoid all th is unpleasantness by baking them yourself – and they are remarkably easy to produce in bulk.
2 cups oats
1 tbsp oil or melted butter or bacon fat
a 350″ oven, or 325 convection. Don’t ask me about metric.
Alright, so the blender isn’t really an ingredient, but it’s required to turn the oats into a meal. You could use quick oats, but if you don’t blend them you will end up with remarkably granulated cakes (they’ll still taste good). You can experiment with different blending times, the times I’ve just left the blender on and went to check my email has produces the nicest cakes.
Once you have your oatmeal of desired fineness, place it in a bowl and add a pinch of salt and the tbsp of fat (I use oil, but I presume bacon fat would produce the best results). I have forgone this step and you still get oat cakes, and they are pretty much the same. Still, it feels wrong not to put any fat in them. You could try to double or triple the oil to try to further approach store-bought texture, but since you usually eat them with cheese or jam these seems unnecessarily rich.
Next, add boiling water from a kettle little by little, stirring, until you have a dough. Next, kneed the dough until its a dough and not just oatmeal with water in it.
Place the dough on a floured surface and roll it out to the disired thinness and cut, ideally using some kind of cookie cutter, into rounds. Do not cut them into triangles, nor squares. Hexagons are right out. Place the rounds on a greased sheet and bake in a moderate oven for 25 minutes.
When you think they are done, take them out and look at the bottom of a few cakes, there should be some moisture left. Place them on a drying rack to cool (if you do not have a drying rack, you should let them to dry upside down so the underneath moisture can escape).
Now that you are an expert at oat-cake production, feel free to quit your job and start a cottage industry producing food from the 18th century. Seriously though, the recipe can be doubled ad infinitum, but I find it unproductive to put more than 2 cups of oats in the blender at once. This doesn’t mean that I didn’t make an 16 cup batch yesterday.
23 thoughts on “How to make Oat Cakes, a holiday snack that is remarkably low in food”
“a holiday snack that is remarkably low in food”
Do you mean ‘low in fat?’ If not, I am confused.
I mean specifically low in food – there is little food value to them, other than a bit of oatmeal.
According to some trendy thinking, the ingredients in these cookies are precisely what ‘food’ is.
Great recipe! 🙂 Just what I was looking for.
Hi! I was surfing and found your blog post… nice! I love your blog. 🙂 Cheers! Sandra. R.
Yeah, oats, salt, fat…that’s not food. Oh, wait…
Aside from my snarky comments, this is the best oatcake recipe I’ve seen.
I love the simplicity of your recipe. I really don’t know why so many cooks and even top chefs attempt to complicate such wonderful, traditional preparations and essentially alter them beyond all recognition.
Some great tips – thanks!
Could oat bran be used and could they also be made on an iron griddle on top of the stove???
This does sound like a great recipe and very easy by the look of it.
I am fed up by paying high prices for the store bought ones. the price for a box is more than tripled over here in the States
You could definitely add oat bran to the recipe, but I would hesitate to replace oats with oat bran full-stop.
You could try making them on a stove. Let me know how it goes!
When you advise 2 cups , what wieght is that ?
This converter: http://www.traditionaloven.com/conversions_of_measures/rolled_oats_measures_converter.html
tells me that 2 cups of oats weigh 180 grams, or 6.35oz, or 16 fluid ounces, or 2/5th of a pound.
I finally got around to making them. Took me long enough getting to do so. They came out fantastic. So easy to do. The only thing different I will do next time is put a little more salt in them. Also I was not really sure how much boiling water I was supposed to place in the oats.I guess I did the correct guesswork as they did not fall to pieces like other recipes I have tried.
The great thing about your oat cakes is they use few items and are so healthy.
By the way I used steel cut oats and put them in the blender for a short while before I added the oil .
thanks again for a great recipe
Well done! I have not made these for years, but Xmas is coming up and I’ll have to give them another go.
to anyone reading this I must say I think they turned out better than the ones that are sold in the store and as the one on here who gave the recipe they are far healthier. The biggest problem is not eating them all at once LOL
Hi,A very nice receipe which I intend to try. I think I will add maybe some Banana to the mix despite the fact that it might sweeten it .I add banana normally to my oatmeal Porridge .
hi can i use my leftover oats that ive made oatmilk with in this recipe? also if i do can i just blend the moist oats or will they need to be dried? thanks n nice recipe
A great recipe but I added the fat that come off spicey meatballs & they had a wee bit of a kick to them. very yummy xx Thanks sheila
what are the favoured ideas to add to the oat cakes for a athlete which needs to keep fat out of diet
can you use porridge oats for this recipe
You can use any kind of oat, but make sure you use a grinder to turn them into a flour!
I decided to make them and they such a big hit that I now have to bake them at least once a week so I always double the recipe. They are rather plain alone but delicious topped with cream cheese. This is the best recipe I have found, thank you for sharing it.
Awesome recipe! That’s exactly what I was looking for. Thanks!