Oil-free vegan cheesy Scottish oatcakes are a variation of my no-oil vegan Scottish oatcakes.
For this version I have added nutritional yeast and an optional 1/2 tsp of salt.
The result is an amazing cheesy, umami taste 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!
The origins of Scottish oatcakes.
Oatcakes have long been a traditional Scottish food.
During the 14th century Scottish soldiers used a mix of oatmeal and water to create a flat biscuit that was cooked on a piece of metal.
These oatcakes provided enough energy and sustenance to sustain their long marches.
Oil-free Vegan Cheesy Scottish Oatcakes
Makes 19 small oatcakes. Or 9-10 large oatcakes.
Perfect for batch prepping! Double up the recipe and freeze the excess.
Surprisingly oatcakes cope well with being frozen.
Authentic oatcakes need to be prepared with pinhead oatmeal otherwise known as steel-cut oats and not rolled oats.
No-oil Vegan Cheesy Scottish Oatcakes
- Baking trays, with parchment paper if required.
- Biscuit cutter 6-7cm for small oatcakes 8-9cm for large
- Rolling pin
- 310 grams pinhead oatmeal 2 cups/ 10.9 oz.
- ½ tsp salt optional
- 160 ml boiling water 1/2 cup ( where 1/2 cup equals 125ml) plus 2 tbsp and 1 tsp. 5.4 FL oz. Plus extra if required.
- 25 grams nutritional yeast flakes 1/2 cup/7 tbsp.
- 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 tbsp 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 1/2 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.
The following nutritional calculation if for guidance only and is not a strict analysis as ingredients vary!
Oil free cheesy vegan Scottish oatcakes recipe notes
- Oatcakes will keep fresh for up to 7 days possibly more, if wrapped well and kept in a covered container. Wrap in kitchen foil if possible or parchment/baking paper.
- Oatcakes can be frozen for up to 3 months maybe longer if kept well wrapped to avoid freezer burn. Just defrost before enjoying!
- Serve your oatcakes with soups and stews as they make the perfect dunker. Especially with my traditional vegan Scottish Stovies recipe.
- Oatcakes can make the ideal lunch when served with a salad. A slice of vegan cheese is super tasty on top of an oatcake. So are some sliced cherry tomatoes and a scoop of guacamole.
- A dollop of vegan refried beans are extra tasty on oatcakes. Check out my really easy and simple recipe for plant-based refried beans.
- I frequently love oatcakes for an easy, quick breakfast.
Looking for more oat-based recipes?
For breakfast try my overnight vanilla passionfruit yogurt oats.
It is so refreshing and yummy just like a pudding! But nutritious at the same time!
And my plant-based blueberry overnight oats make for the perfect breakfast or even enjoy as a snack or dessert.
For a plain vegan no-oil Scottish oatcake try this super easy recipe!