Scottish vegan oatcakes are so tasty and moreish! You can expect an irresistible crunchy, nutty, and savoury hit when you bite into one of these little Scottish gems.
This recipe is quick, easy, and simple and is the only method you’ll ever need to create batches of authentic traditional oatcakes.
Looking for an oil-free vegan Scottish oatcake? Check out my easy recipe here.
Origin of oatcakes
Oatcakes have been around in Scottish history for thousands of years.
Historically, 14th century Scottish soldiers carried their own bag of oatmeal complete with a piece of metal for cooking.
Water was added to the oatmeal to make a dough and then cooked over a fire.
Oatcakes would have helped soldiers sustain long marches and ward of hunger.
Oats are the perfect plant powered food to include in your diet.
Scottish oatcakes are the perfect between meal snacks as they are low in sugar and fat but high in plant-based energy and oaty goodness.
Oats are a great source of plant protein, fibre, healthy fats, antioxidants, vitamins and minerals. There is even evidence that oats can help protect heart health, maintain blood sugar levels and aid weight loss by keeping us filled up for longer.
All great excuses to prepare a batch of traditional Scottish oatcakes.
Simple And Quick Method For Baking A Batch Of Yummy Oatcakes:
Mix the dry ingredients. Incorporate the wet ingredients. 
Bring together to an oatcake pat. Carefully roll out the dough, pinching any flaky sides back together. Using a biscuit cutter stamp out rounds. Scoop up each oatcake and place on a baking tray. Once baked, leave to cool and crisp up. Oatcakes are now ready to serve.
Useful Recipe FAQs And Notes
Equipment
- Baking trays
- Biscuit/cookie cutter about 6-7cm diameter for smaller oatcakes and about 8-9 cm for larger oatcakes.
- Rolling pin
Ingredients
- 620 grams Medium-cut/pinhead/coarse/Irish oatmeal (not rolled or porridge oats) plus a little extra for sprinkling during rolling out
- 1 tsp Baking powder
- 1 tsp Caster sugar Or use date or coconut sugar, or an alternative sweetener.
- 1 tsp Salt
- 300 ml Boiling water
- 4 tbsp Vegetable oil
Instructions
- Preheat the oven to 170 Fan/190 Celsius/375 Fahrenheit/Gas 5.Mix the oatmeal, salt, sugar, and baking powder together in a bowl.
- Pour the boiling water into a jug.
- Add the oil to the oatmeal mix.
- Pour the boiling water into the oatmeal mix.Mix everything together.
- Bring the mix together into a dough. Knead gently to bring it all together.Sprinkle oatmeal on your worktop and place the oatmeal dough on top.
- Begin to pat down the warm oatmeal dough with your hands. Squeeze together any cracked bits. It should easily mould back together. (To make rolling easier the dough can be halved and one part rolled out at a time).If your dough is too sticky just sprinkle more oatmeal over.
- Roll out gently. This part can take a little time. Roll out until very thin to about half a cm.
- I usually use a 6 cm biscuit cutter to gently stamp out circles. I have also used an 8 cm cutter as I love large oatcakes!But any size will do!Just give the cutter a little shoogle to remove the oatcake or you may need to use a spatula to carefully scoop up the oatcake.
- Once all the oatcakes have been cut out and the ends of dough are left squish it all back together and roll out. Sprinkle more oatmeal over your worktop. Repeat until all the dough has been used. Try not to knead the dough to much.If your dough becomes too dry and cracked just wet your hands with a little water and pat the dough to moisten slightly.
- Place the oatcakes in the oven until lightly brown at the edges and the top is hard to touch. Don't bake till golden! You can bake your oatcakes on any shelf in your oven as you may need to add several trays at once. Just check each tray as the top tray may be done before the ones under it.Smaller oatcakes should be ready between 18-22 minutes. Check after 18 minutes.Larger oatcakes may need 23-25 minutes.
- Set the oatcakes on a wire rack to cool completely before storing.
Notes
- Oatcakes will keep fresh wrapped in kitchen foil, and/or an airtight container for up to 7-10 days. Possibly longer if well wrapped and kept in a cool, dry place.
- Oatcakes can be frozen, well wrapped to avoid freezer burn, for up to 3 months. Place a piece of kitchen paper between each oatcake or a small pile, so its more easy to remove a few from the freezer. Defrost at room temperature and if necessary pop back in the oven (at the cooking temperature) for 5-10 minutes to re-fresh and re-crisp.
- Oatcakes are a delicious sub for bread to serve with stews and soups. Or have a few oatcakes for lunch with slices of tomatoes, cucumber and vegan cheese. A scoop of pickle is also tasty as is a pat of vegan cream cheese.
