Old Fashioned Oatcakes...sort of.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Old Fashioned Oatcakes. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
I've received a couple of recent requests for a good old fashioned oatcakes recipe and although I'd made them before I have to say I wasn't a big fan.
I do love oatmeal though but the oatcakes I'd tried before were a little plain and boring without a lot of flavour.
So, I set out to make some that I would actually eat and enjoy.
Some very old recipes I've seen use lard or shortening, very little sugar, no spices and plain water to bring the dough together; no wonder they were so boring.
Simple frugal ingredients that were always on hand made many a sustaining oatcake over the years though, I'm sure.
In this recipe, I've used butter and part brown sugar for extra flavour. A touch of spice compliments the oats and evaporated milk brings the dough together and to add a little richness.
The result: finally, an oatcake to actually crave.
The texture is still quite dense and satisfying and even one with a morning cuppa would make an adequately substantial breakfast.
They are the perfect, grab and go breakfast too. You oatcake purists can omit the spices for plain oatcakes if you prefer.
2017 UPDATE
If you like this recipe then be sure to check out our brand new version which add raisins and pecans. For me they are even more addictive than this old standby recipe.
Looking for more breakfast and brunch inspiration?
We've put together a collection of our Top 25 Fan Favourite Muffin Recipes. You may be surprised to see which delicious, wholesome muffin hit the #1 spot!
Like this Old Fashioned Oatcakes recipe?
Find many other great baking for breakfast ideas in our Breakfast and Brunch Category and over 200 Cookie Recipes too.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Originally published October 2012.
Old Fashioned Oatcakes
Old Fashioned Oatcakes…sort of. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
Ingredients
- ½ teaspoon baking soda
- 1½ cups flour
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup sugar
- ¼ cup brown sugar
- pinch salt
- ¾ cup cold butter, , cubed
- 1½ cups large rolled oats
- ½ cup undiluted evaporated milk, (not condensed milk)
Instructions
- Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
- Rub in the butter with your hands (or pulse in using a food processor)
- Toss in the rolled oats.
- Add the milk and toss together with a wooden spoon until a soft dough forms.
- Roll the dough out on a lightly floured board to a ½ inch thickness and cut out the oatcakes with a 3 inch biscuit cutter or an inverted drinking glass.
- Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. These will keep for several days when stored in an airtight container.
Nutrition Information
Yield
8Serving Size
1 gramsAmount Per Serving Calories 598Total Fat 24gSaturated Fat 13gUnsaturated Fat 10gCholesterol 55mgSodium 270mgCarbohydrates 86gFiber 6gSugar 18gProtein 12g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I really enjoyed these. They have a great simple flavor. These along with a hard boiled egg will make the perfect on the go breakfast for this week.
A good friend of mine came across this recipe and made them. They are just great so here I am following the recipe. Looking forward to having one with tea and again for brekkie on the go tomorrow morning.
These are delicious! I didn't have butter so I had to use an avacado oil margarine and I was concerned about the results. But they're delightful. I think I'm going to make these a lot!
I loved these! Without the spices, and with a half dip of chocolate, they were just like my local coffee shops. Thank you for another great recipe!
OMG I just made these with my son and they came out perfect! and they are SO good!!! I will be making these all the time.. Thanks so much!
I am wondering where I ours obtain the nutritional informational information for these cookies. I'm a diabetic who has had Bariatric suregery and need to know this information!
Sorry, I don't have it but there are online recipe analyzers that do that. I wouldn't have the time to do that for over 1300 recipes on this site.
Marian, try recipes.spark people.com to get nutrition info for any recipe. It's free and you enter your own recipe ingredients, serving size and directions and it gives you all the nutrition info.
hi! i looove these kind of cookies but i have a few questions...what is undiluted evaporated milk? soory i never used it so i'm not familiar with the term... tenx for the recepy looking forvard making it
Evaporated milk is canned milk with half the water removed. Undiluted means use it straight from the can.
Can these be made with Steel Cut Oats instead of oats?
I wouldn't. They may bake up too hard.
@Cyd, Yes Ma'am, I have done it-and they came out delicious 😋. Just add 3 Tblspns extra milk or water
Would you recommend adding rasians or dried fruit?
I love raisins or chopped dried apricots.
Does anyone know that caloric break down?
There are plenty calorie converters online if you search. This is not intended to be a low cal recipe in any case.
For a variation I substituted cold pressed coconut oil for the butter and soy milk instead of reg milk!
And it worked well?
@Norma,
Can you use regular milk?
yes.
Has anyone frozen these? I don't know that I or my husband would want to eat them every day, but they would be nice to have on hand.
I havent but I don't think it would be a problem.
I have frozen these and taken out a couple at a time. I made them with chopped pecans and covered half of the top with chocolate. Still delicious once thawed.
I love these. A satisfying snack. This recipe uses the leftover evaporated milk after I make your recipe for blueberry muffins. Win - win.
I had one today from a bakery and had to try to make them. These look the same but taste way better! I didn't have evaporated milk so I used 10% cream. I cut the sugar down a little to compensate. I also made them smaller and got 23 from the recipe so I can have two. Thanks for a recipe I will be making again.
Everyone says these are the best oatcakes! So glad you enjoyed them.
do you think these could be made with regular milk or almond milk instead of evaporated milk? I have all the other ingredients on hand and would love to try these.
It should work fine. The evaporated milk does give a richer flavour though.
You can make your own evaporated milk by simmering milk until it's reduced to a thicker consistency. I think it's two and a half cups of milk to make a cup. Haven't tried it yet but good to know.
Thank you Barry these oatcakes are wonderful and I always have them on hand for a quick easy breakfast in my freezer. I have made a few of small changes to the recipe. After I open up the can of evaporated milk I then measure out the 1/2 cup for the recipe then I measure out 2 more single 1/2 cup servings which I freeze ready for my next batch of oatcakes. I use my kitchenaid which really make this an easy and quick recipe to make.
I use an organic spelt flour (an ancient grain so much better for you) to replace the white flour.
Reduce the butter to a 1/2 cup.
Add 1 cup of currants
1/4 cup of xylitol to replace the white sugar
I add 1 tbs of ground flax.
Using my fitness pal I also work out the calories with my changes 161
I hope my post encourages you folks out there to try this excellent recipe.
These are great. Thanks for sharing.