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!
Pancakes and oatmeal are two classic breakfast staples, but what if we combined the two to create one tasty, portable breakfast square? That’s exactly what we are doing with these Oatcakes! Healthy, delicious, and incredibly easy to make, this is going to be a recipe you make again and again.
Why You’ll Love These Oatcakes
I’ve taken the liberty to write you a list of why oatcakes should be your breakfast of choice!
- Oats promote healthy gut bacteria and increase the feeling of fullness (you won’t need to eat as much to feel full) which may help with weight loss.
- They contain many powerful antioxidants that have anti-inflammatory effects and may help lower blood pressure.
- Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are also loaded with vitamins such as:
- Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc, Folate, Vitamin B1 (thiamin), and Vitamin B5 (pantothenic acid)
- Studies indicate that oats can help reduce constipation in elderly individuals, significantly reducing the need to use laxatives.
And if those don’t make you want to make oatcakes, the simple, short ingredient list, minimal prep, minimal cleanup, convenience, and delicious flavor will certainly convince you!
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.
FAQs & Expert Tips
FAQs
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!
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.
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!
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!
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.
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.
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Oatcakes
Equipment
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp salt
- ½ tsp baking soda
- ¼ cup maple syrup
- ¾ cup butter unsalted
- ¼ cup boiling water
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.
Recipe 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.
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!