Oil-free vegan cheesy Scottish oatcakes are a variation of our no-oil vegan Scottish oatcakes.
For this version we have added nutritional yeast and an optional half teaspoon of salt.
The result is an amazing cheesy, savoury, crispy oatcake that is so moreish.
Top these vegan cheesy oatcakes with a scoop of vegan refried beans and you have the perfect savoury snack.
So delicious and shockingly good-for-you!
Oil-Free Vegan Cheesy Scottish Oatcakes
For a bitesize history of the origin of traditional Scottish oatcakes do check out our main Scottish oatcake post.
Preparing these vegan cheesy oatcakes is quite simple. First the pinhead or steel-cut oatmeal is mixed with the nutritional yeast flakes and salt. Nutritional yeast flakes brings the wonderful cheesy flavour.
Next boiling water is stirred through and the oatmeal mix is brought together into a warm ball of dough.
After some oatmeal is scattered over the work surface the dough ball is rolled out and oatcakes stamped out with a biscuit cutter.
Finally the oatcakes are baked until the edges are lightly golden but the oatcakes remain overall pale. As the oatcakes cool they will crisp up nicely.
That's all there is to simple easy cheesy oatcakes.
If you prepare this recipe, or have any questions, do pop a message below and let us know how you got on.
We love receiving feedback and comments.
Thanks so much.
Jacq x
Recipe Notes And FAQS
Store vegan cheesy oatcakes within an airtight food container or biscuit tin for up to 7 days. Possibly a few days longer.
Adding a layer of kitchen foil over the oatcakes within the food container can help retain the oatcakes crispiness.
Yes. Oatcakes cope well with freezer life!
Simply cover well with freezer and food-safe wrap and place in the freezer for up to 3 months.
Remove the wrap and defrost at room temperature.
Absolutely.
Spend an afternoon preparing a few batches of cheesy oatcakes and freeze.
Absolutely.
Simply pop any oatcakes that may have lost some of the crispiness onto a baking tray and refresh for about 5-10 minutes at the cooking temperature.
Allow to cool before enjoying.
Authentic oatcakes need to be prepared with pinhead oatmeal otherwise known as steel-cut oats or Irish oats. This type of oats is different from quick cook, rolled and porridge oats.
* Oatcakes are perfect with tasty plant-based vegan soups, stews, curries and chilli's. See below for a few delicious suggestions
* a large crispy salad and oatcakes, perhaps crumble up a few oatcakes and use instead of croutons for a tasty Cesar salad
* salsa, guacamole, hummus,
* vegan soft-cheese, or your favourite vegan cheese
* enjoy oatcakes for breakfast spread with peanut butter, mashed banana, or your favourite spread
* serve oatcakes for a starter with a dollop of vegan re-fried beans (no-oil amazing recipe!) Or pumpkin and red lentil pate (recipe is for a flan/open pie filling but can also be used for a tasty pate)
* whenever a recipe calls for tortilla chips use broken chunks of oatcakes instead
Delicious Vegan Soups, Stews, Curries, and Chilli Recipes To Enjoy A Crispy Oatcake With:
- Vegan Cream Of Beef And Barley Stew
- Vegan 'Chicken' Stew And Dumplings
- Really Easy But The Best Ever Vegetable Curry
- Slow Cooker Black Bean, Potato And Peanut Soup
- Slow Cooker Black Bean Chilli Sin Carne (With Fluffy Quinoa)
No-Oil Vegan Cheesy Scottish Oatcakes
Equipment
- Baking trays, with parchment paper if required.
- Biscuit cutter 6-7cm for small oatcakes 8-9cm for large
- Rolling pin
Ingredients
- 310 grams pinhead oatmeal
- ½ teaspoon salt optional
- 160 millilitres boiling water plus extra if required
- 25 grams nutritional yeast flakes
Instructions
- Preheat oven to 170 Fan/ 190 Celsius/ 375 Fahrenheit/ Gas 5.
- Tip the oatmeal, salt and nutritional yeast into a bowl.
- Pour in the boiling water and mix well.
- Work the mix into a warm, firm dough.If dough too sticky add a little more oatmeal. If too dry and crumbly add a little more boiling liquid a tablespoon at a time.
- Sprinkle oatmeal over your surface and rub some into your rolling pin so the oatmeal dust coats it a little.
- Firmly roll out the dough to about ½ cm thick. This can take time and the edges may crumble but just squeeze the edges back together.
- Once rolled out thin stamp the oatcakes out and use a spatula to remove from surface.
- Place on baking trays lined with parchment paper or if you have non-stick trays just sprinkle some extra oatmeal over.
- Bake the oatcakes for about 20-25 minutes until the edges are beginning to turn lightly golden. All the edges do not have to be golden though.
- The oatcakes will feel firmish when pressed and underside a little firm to.For a softer oatcake just bake for 20 minutes.Oatcakes will continue firming up while cooling.
- Leave on the trays to cool completely or sit on a wire rack after 5 minutes of cooling on the tray.
Notes
- Nutritional data is provided for guidance only and is not intended as a strict calculation as ingredients vary.
- Store vegan cheesy oatcakes within an airtight food container or biscuit tin for up to 7 days. Possibly a few days longer.
- Adding a layer of kitchen foil over the oatcakes within the food container can help retain the oatcakes crispiness.
- To freeze cover the oatcakes with freezer-safe food wrap and place in the freezer for up to 3 months. Defrost the oatcakes at room temperature with the wrap removed.
Sue
I have some steel-cut oats and have been looking for a new recipe to use them. I'm so glad I found this one - thank you!
Your welcome! Enjoy the tasty oatcakes 🙂
Michelle
These oatcakes look delicious! Can't wait to give them a try!
Awesome! Pop back and let me know how you got on 🙂
Tara
I love that you made the oatcakes vegan and that they freeze well! Definitely perfect for pairing with stew. Yum!
Thanks! I love freezing these oatcakes as they defrost so quickly. Just pull out a few while making your stew and they will be ready for dunking! 🙂
Pam
We are always looking for healthy snacks! These oat cakes are perfect!
Thanks so much! These oatcakes are amazingly tasty and are a great healthy snack 🙂
Biana
Great idea! I especially like how you can serve them with cheese and tomatoes, a great snack.
Thanks! Plant-based cheese and tomatoes with these cheesy oatcakes are my family's favourite trail walking snack 🙂
Dionne
I can't wait to make a big batch of these and enjoy throughout the day. Fantastic recipe and so easy to follow!
Great! Thanks for stopping by and enjoy the oatcakes!
Mirlene
I have never tried these. Look intriguing. Can't wait to try them.
So glad you like my recipe. Stop by and let me know how you get on!
Allyssa
very bright idea! Thanks a lot for sharing this!
Thanks so much! Hope you enjoy the oatcakes!
Claudia
These were delicious tried them yesterday and they were a big hit!
Brilliant! So glad you enjoyed the oatcakes!
Katherine
These oat cakes look incredible! So great that they're oil free. I can't wait to try a homemade batch soon!
Yes I agree! Hope you love your homemade batch!