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.
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.