Oatcakes
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These Oatcakes are the ideal healthy breakfast! Made with rolled oats and a handful of pantry staples, these delightful breakfast bars are simple, delicious and perfect to take on the go!
Easy Oatcakes Recipe
Folks, you all know how much I adore my oatmeal breakfast, right? That’s why these Oatcakes are simply a dream come true for me! This isn’t your run-of-the-mill oatmeal cookie, no siree. Imagine the heartiness of your favorite oatmeal transformed into a golden, crispy delight with an irresistibly chewy center. Each bite is a promise of a heartwarming, energy-boosting morning that will keep you fueled all day long.
But the magic doesn’t stop there! With their subtly sweet flavor profile, these oatcakes are the perfect blank canvas for all your topping fantasies. Be it a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of fresh berries, they pair beautifully with just about anything! So, are you ready to kick-start your mornings with a breakfast that’s not only incredibly tasty but also super versatile? Give these oatcakes a try and prepare to be amazed!
Why You’ll Love These Oatcakes
- Healthful Ingredients: Each oatcake is packed with nutritious, wholesome oats which are known for their heart-healthy benefits. They’re a great source of fiber and can help keep you feeling full and satisfied.
- Easy and Convenient: These oatcakes are incredibly easy to make with just a few pantry staples. Plus, they’re the perfect grab-and-go snack for busy mornings or a quick energy boost during the day.
- Versatile and Customizable: The base oatcake recipe is simple, allowing for lots of creativity. You can add in your favorite nuts, seeds, dried fruits, or spices to customize the oatcakes to your taste preference. The possibilities are endless!
Ingredient Notes
- Rolled Oats – I used rolled oats for this recipe. Quick oats will also do the trick!
- Flour – All-purpose flour works best!
- Sugar – I used brown sugar for a nice caramel taste.
- Salt – Salt is imperative when it comes to baking, don’t skip it!
- Baking Soda – This is going to act as our leavener.
- Maple Syrup – Use your favorite! Substitute with honey or agave if you prefer.
- Butter – I used unsalted to control the sodium.
- Water – Make sure it’s boiling water!
How To Make Oatcakes
- Preheat Oven: Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.
- Combine Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, salt and baking soda together. Add the maple syrup, butter, and using a pastry blender or 2 forks, combine everything together.
- Add The Boiling Water: Pour the hot water over the mixture and stir until everything comes together. It should be a thick and sticky dough.
- Score Dough: Press the dough into the prepared baking pan until it’s an even layer. Score the dough and cut them into squares, but don’t separate the dough.
- Bake: Transfer the baking pan to the oven and bake for about 20 to 30 minutes or until golden.
- Cut & Cool: As soon as you take the pan out, run the knife through the score marks to separate the squares apart. Do this while warm, so they cool into squares.
Frequently Asked Questions
What Are Oatcakes?
An oatcake can mean a few things, one is considered a type of flatbread similar to a cracker or biscuit, or in some versions take the form of a pancake. They are prepared with oatmeal as the primary ingredient and then baked. Think of it as a portable oatmeal bar!
Why Oats?
Oats are one of the healthiest grains on the planet! They’re gluten-free, whole grain, and a great source of important vitamins, minerals, fiber and antioxidants.
What Can I Add/Top My Oatcakes With?
You can choose a variety of different toppings and additions for your oatcakes! Fresh/frozen berries such as raspberries, blueberries, strawberries and blackberries! Fruit like peaches, apples, banana, chia seeds, nuts such as almonds, walnuts, pecans, cashews, agave or honey, greek yogurt, dried cranberries or raisins, chocolate chips, or cinnamon! There is no end to what you can add to these babies!
How To Serve
I like to eat them just as they are because they are perfect for on the go. You can also top them with some more maple syrup to bring out the flavors from the square itself and then sprinkle fresh berries over top. Absolute bliss!
Can I Make Oatcakes In Advance?
Absolutely! You can bake these oatcakes ahead of time and either store them in the fridge for up to a week, or freeze them for 3 months! Scroll down to “Storing/Freezing” sections for full instructions.
Expert Tips
- Make sure to score the dough into squares, you don’t want to cut all the way through, but this will leave you with an easy guide to follow once they come out of the oven!
- You want to separate/cut your oatcakes while they are still warm, this will ensure that they cool into the perfect square/bar.
- If you don’t have maple syrup on hand, use honey or agave nectar!
- Do not make the dough in advance, the oats will absorb all of the water and it will not turn out.
Storing
This recipe is great because you can bake the oatcakes ahead of time and reheat them for a quick breakfast throughout the week! Store your oatcakes in the fridge, sealed tightly for up to a week!
Freezing
You can also freeze your oatcakes! After the bars have cooled, cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature when ready to serve.
More Great Recipes To Try
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Oatcakes
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup maple syrup
- ¾ cup butter (unsalted)
- ¼ cup boiling water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.
- Combine Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, salt and baking soda together. Add the maple syrup, butter, and using a pastry blender or 2 forks, combine everything together.
- Add The Boiling Water: Pour the hot water over the mixture and stir until everything comes together. It should be a thick and sticky dough.
- Score Dough: Press the dough into the prepared baking pan until it's an even layer. Score the dough and cut them into squares, but don't separate the dough.
- Bake: Transfer the baking pan to the oven and bake for about 20 to 30 minutes or until golden.
- Cut & Cool: As soon as you take the pan out, run the knife through the score marks to separate the squares apart. Do this while warm, so they cool into squares.
Equipment
Notes
- Make sure to score the dough into squares, you don’t want to cut all the way through, but this will leave you with an easy guide to follow once they come out of the oven!
- You want to separate/cut your oatcakes while they are still warm, this will ensure that they cool into the perfect square/bar.
- If you don’t have maple syrup on hand, use honey or agave nectar!
- Do not make the dough in advance, the oats will absorb all of the water and it will not turn out.
- This recipe is great because you can bake the oatcakes ahead of time and reheat them for a quick breakfast throughout the week! Store your oatcakes in the fridge, sealed tightly for up to a week!
- You can also freeze your oatcakes! After the bars have cooled, cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature when ready to serve.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have been buying some oat bites at the store for $6 for 6 small bites. I am grateful to be able to make some at home now! Some of mine got crumbly and fell apart.. is there a secret to them sticking together more?
I’m so glad you’ve found a homemade alternative to your store-bought bites. If your oatcakes are crumbly, it may be due to not having enough binding agent. Make sure you’re mixing everything well and the oats are fully coated. If you’re still finding them a bit fragile, you can try adding a bit more of the wet ingredients, such as an extra spoonful of maple syrup. This should help bind the oats together better. Cooling them completely before handling can also help.
Thank you.. I think you are correct on the cooling part. I was eager to eat one and it crumbled a bit. They are fine now!
Can Quick Oats be used?
Yes, you can use quick oats.
We make this recipe several times a week. Sometimes I use whole wheat flour, and I have subbed a good quality extra virgin olive oil for the butter. I use 1/2 cup olive rather than the 3/4 butter. Everyone loves this, and have asked for the recipe.
That’s wonderful! We are so excited you enjoyed it!
My family really enjoyed these. I made 2 batches — one I made as the recipe is written, and one batch that I tweaked a bit by adding raisins, dried cranberries and a teaspoon of vanilla. Both were delicious, but we really liked the addition of the dried fruits. I think I’ll be making this frequently! Thank you for the recipe!
Glad you liked it!
Very easy to make and a pleasant treat with coffee or tea! Another winner Jo. Thank you!
I plan to try these! Can you add dried fruit to the dough, like raisins, cranberries, bits of dates or apricots?
Absolutely!
Could I add nuts, raisins or dried cranberries to this recipe?
Of course!
Hi! These look awesome! Could I use gluten free 1-to-1 flour instead of all-purpose? Thanks!!
Absolutely!
Will these work with steel cut oats?
For sure! There will be a slight taste and texture difference, but other than that it’s totally fine!