Oil-Free Vegan Scottish Oatcakes

Oil-free vegan Scottish oatcakes are perfect for those who are looking to reduce their oil-intake.

Ironically Oil-free vegan Scottish oatcakes are more traditional than traditional oatcakes!

Fourteenth century Scottish Highland soldiers would prepare oatcakes by just mixing oatmeal and water so it stands to reason that an oil-free oatcake would just be a bit more rustic than the oatcake we have come to expect in modern days.

Oil-free oatcakes are certainly more chewier and a little rougher but still pretty darn tasty. And amazingly nutritious!

Scottish oatcakes are ideal for breakfast, light lunches and snacks. As well as perfect for dunking into your favourite soups and stews.

Oil-Free Vegan Scottish Oatcakes

These oil-free Scottish oatcakes are part of a series of oatcake recipes. The main recipe is traditional vegan Scottish oatcakes which are similar to oatcakes that can be purchased from most supermarkets within the UK.

Oil-free Scottish oatcakes have less ingredients and are more suited for those wishing to limit their oil and fat intake, as well as their sugar and salt levels.

The third recipe is for oil-free vegan Scottish Cheesy oatcakes and these oatcakes have the addition of nutritional yeast flakes and are especially delicious.

Preparing Oil-Free Vegan Scottish Oatcakes

These oil-free oatcakes are super easy and have just two essential ingredients: pinhead or steel-cut oatmeal and boiling water. The salt is optional but does add extra flavour. The boiling water can be replaced with vegan veggie stock for extra flavour if preferred.

To begin the hot water is mixed through the pinhead oatmeal and brought together into a warm oatmeal dough.

The dough is rolled out thin before biscuit or cookie cutters are pressed in and circle oatcakes are formed. The uncooked oatcakes are baked in the oven until lightly tinged golden at the edges.

The oatcakes crisp up as they cool on a wire rack. Once cool the oatcakes are ready to go!

If you prepare this recipe do pop back and leave us a comment below as we love reading feedback and hearing from you.

Thanks so much x

Recipe Notes And FAQS

Tasty Scottish Vegan Soups And Stews To Enjoy With No-Oil Oatcakes

Traditional Scottish Cullen Skink Soup (yummy creamy potato and smoked tofu)

Scottish Lentil Soup (our ultimate family favourite)

Scottish Potato And Leek Soup (with toasted oats)

Traditional Scotch Broth (pea, barley and lentil veggie packed)

Cock-a-Leekie Soup (Scotland's National Soup!) prepared with tofu, barley and leeks

Traditional Scottish Stovies With Mashed Neeps (turnip/swede/rutabaga)

Slow Cooker Scottish Mince and Tatties (can be prepared on the stove top also)

Oil-free Scottish Vegan Oatcakes

Print Recipe

Crisp, oaty, savoury. delicious and authentic! The earliest Scottish oatcakes would have been a basic mix of oatmeal and water.

Enjoy Scottish oatcakes for tasty breakfasts, wholesome snacks, or light lunch with your favourite toppings and crispy raw veggies.

Hummus, guacamole, salsa or refried beans are particularly tasty spreads or dip.

Or serve with your favourite soups or stews and dip your oatcakes in.

Course Appetizer, Breakfast, Lunch, Side Dish, Snack

Cuisine Scottish

Prep Time 30 mins

Cook Time 24 mins

Total Time 49 mins

Servings 18 oatcakes

Calories 66

Author Jacq

Equipment

• Baking trays
• Rolling pin
• Biscuit cutter 6-7cm diameter for small oatcakes and 8-9 cm for large oatcakes
• cooling rack

Ingredients

• 310 grams pinhead oatmeal plus extra for rolling
• 150 millilitres boiling water use more as necessary
• ½ teaspoon salt optional, can replace with dried herbs or spice blend

Metric - US Customary

Instructions

• Preheat oven to 170 Fan/ 190 Celsius/ 375 Fahrenheit/ Gas 5.
• Add the oatmeal to a bowl and pour in the boiling water.

  Mix to a dough.
• Dough will be quite firm and warm.

  Sprinkle oatmeal on your surface and rub it into the rolling pin a little so the oatmeal dust coats it.

  If your dough is sticky just sprinkle more oatmeal over and work it in. If its too dry just carefully add a little extra boiling water.
• Roll out the dough firmly, squeezing any side bits back together that may crack, until its about ½ a cm thick or thereabouts. Dab some extra water into the dough if necessary and smooth the water over any cracks.
• Stamp out rounds with a biscuit cutter.

  Place on baking sheets that are either lined with parchment or if non-stick trays then just scatter a little oatmeal over the tray.

  Use a spatula if necessary to carefully pick up the oatcakes.
• Bake in the oven until beginning to colour on the edges.

  And feel firm to the touch and the underside is not too soft.

  This should take anytime between 20-25 minutes depending on your oven. My oatcakes take about 22 minutes in a Fan oven.
• Oatcakes can be placed on any shelf in the oven just adjust the cooking times for oatcakes near the bottom if you have several trays on the go at once.
• Leave oatcakes to cool either on the trays or on a wire rack.

  Oatcakes will continue to firm up as they cool.

Notes

• Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
• Nutritional info does not include the salt.
• Store oatcakes wrapped in parchment paper or kitchen foil in a sealed container. Oatcakes will stay fresh for up to 7 days possibly more.
• Oatcakes can be frozen by placing a piece of parchment between each oatcake and wrapping well with freezer-safe wrap. The parchment makes removing single oatcakes easier as it prevents them freezing as a block.
• Instead adding boiling water replace with hot vegetable stock. It adds a little more flavour.
• Double up the recipe for even more oatcakes. Perfect for batch prepping.
• Cut out different shapes with different cutters. Or roll out to a circle shape and cut into triangles. Each triangle is known as a farl.

Nutrition

Calories: 66kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Fiber: 2g | Calcium: 9mg | Iron: 1mg