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 our easy oil-free oatcake recipe.
Quick 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 delicious traditional Scottish oatcakes.
How To Prepare Vegan Scottish Oatcakes
Stir through the oil and boiling water.
Scoop up each oatcake and place on a baking tray.
Recipe Notes
Oatcakes can be stored in an airtight container for up to 7-10 days. Potentially longer if kept in a dry, cool area.
For longer freshness wrap in kitchen foil before placing in the container.
Oatcakes can also be successfully frozen for up to 3 months. Probably longer if well wrapped. Wrap oatcakes in food-safe paper/foil/cling-film and if preferred place in a freezer container or just somewhere in the freezer that they won't get bashed. Place a little piece of parchment paper between each oatcake or a pile, so that it is easier to retrieve a single oatcake or small batch. Defrost at room temperature.
Oatcakes can be successfully frozen for up to 3 months. Probably longer if well wrapped.
Wrap oatcakes tightly in food-safe wrap and if preferred place in a freezer container or just somewhere in the freezer that they won't get bashed.
Place a little piece of parchment paper between each oatcake or a few, so that it is easy to pull our a single oatcake or a small batch.
Defrost at room temperature, minus the food wrap.
Yes!
Just place in the oven on a baking tray, and refresh at the cooking temperature for 5-10 minutes. Leave to cool and they should be nice and crispy again.
* divide the dough into 2 pieces for easier rolling.
* sprinkle a generous amount of oatmeal on your board before rolling to prevent oatcake dough sticking as the dough is rolled out quite thin. Also rub some oatmeal dust or a little flour over your rolling pin.
* gently but firmly press down on to the oatmeal dough with the rolling pin at the beginning of rolling it out, as being too heavy handed can end up with the dough flaking.
* pinch the oatcake dough back together if it gets a little flaky at the edges while rolling out.
* if your dough is too dry dab some water onto your fingers and work it into the dough by patting it and sticking the dough together.
* if your dough is too wet just sprinkle more oatmeal over.
For a different shape, roll out the dough into a small dinner plate sized circular shape.
Use a knife to cut each circle into 4 triangles. Each triangle is traditionally known as a farl.
* peanut butter, almond butter or sunflower butter
*vegan cream cheese, wedges of vegan cheese
* various salad veggies
*pickles, pates, savoury spreads
* guacamole
* salsa
* hummus
* a pat of vegan refried beans
* lentil pate, check out our harvest pumpkin and red lentil flan recipe as the filling can also be used as a delicious pate
* a dollop of jam/jelly
* vegan-friendly chocolate spread
* chopped banana
Tasty Soups and Stews That Pair Well With A Few Scottish Oatcakes
- Vegan Irish Stew
- Traditional Vegan Scottish Stovies
- Vegan Beef Stew
- Traditional Vegan Scottish Lentil Soup
- Vegan Kale And Celery Soup
- Vegan Potato, Leek And Corn Chowder
Looking for an oil-free Scottish Vegan Oatcake?
We have two recipes on the blog:
Oil-Free Traditional Scottish Vegan Oatcakes
Oil-Free Traditional Scottish Cheesy Oatcakes (cheesy flavour comes from nutritional yeast flakes)
Traditional Scottish Vegan Oatcakes
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 extra for sprinkling during rolling out
- 1 teaspoon Baking powder
- 1 teaspoon Caster sugar or granulated, date or coconut sugar, or an alternative sweetener.
- 1 teaspoon Salt
- 300 millilitres Boiling water use a little extra as required
- 4 tablespoon 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 and mix.
- Pour the boiling water into the oatmeal mix.Mix everything together.
- Bring the mix together into a firm dough. Knead gently but firmly to bring it all together.Sprinkle oatmeal on your worktop and place the oatmeal dough on top.
- Pat down the warm oatmeal dough with your hands. Squeeze together any cracked bits. It should easily mould back together. A little water dabbed and smoothed over the cracks with your fingertip can help bring the dough back together.(To make rolling easier the dough can be halved and one part rolled/patted 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.
- Place the oatcakes in the oven until lightly golden at the edges and the top is firm 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. Or a few minutes longer depending on your oven.
- Leave the oatcakes for a few minutes on the baking tray before removing on to a wire rack to cool completely.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Do check out the recipe notes and FAQS section for top tips on preparing Scottish oatcakes.
- 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.
- Oatcakes are a wonderful starter for a special meal especially served with some tasty vegan pate, hummus or refried beans.