Oat cakes


Make oat cakes in the best Scottish tradition. They are lovely with quince jelly and cheese.


1⁄4 c buttermilk (or yoghurt)
1⁄4 c water (hot water)
1 t salt (heaped)
1⁄4 t baking powder
4 T olive oil
1 1⁄5 c oats (3/4 cup crushed oats, 3/4 cup whole rolled oats)
1⁄2 c flour (wheat flour)
1⁄4 c sesame seed
1⁄4 c sunflower seed


  1. Preheat oven to 375° F (180° C)
  2. Combine oats, flour, buttermilk and water. Mix well. Cover the bowl with cling film and let it sit out of the fridge overnight, or for at least 8 hours.
  3. Add sesame seeds, seeds, salt, baking powder, and olive oil.
  4. Roll up into a ball, dust with flour and roll out to about 6mm thick. Cut with a smallish round cutter and re-roll the scraps to make more cakes.
  5. Place cakes about 1/10 inch (1/2 cm) apart on a baking sheet and bake for about 22 minutes or until golden, perhaps longer. Let cool on a rack.


This recipe for oat cakes with and easy wheat free version from Liz was a winner in All Foods Natural "A Recipe & A Picture" contest.

36 cakes
Preparation time
Cooking time
Total time
50 minutes

oat cakes