Old Fashioned Oatcakes...sort of.
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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.
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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 was up in Wolfville the other day and picked up a package of oatcakes at the market. Husband said, can you make these? Entered into search soft oatcakes, and your site came up first. These are wonderful, soft, chewy and full of flavour. Many thanks, this will be a favourite and I look forward to adding all the suggestions in the comments to later batches. I have tried to make oatcakes and all efforts resulted in hard tack, so again I thank you.
Very nice of you to say. I was frustrated to by some recipes I'd tried. That's why I set out to come up with my own. Everyone loves these!
I love oat cakes....just wondering. .are these soft or crunchy ?
Soft.
Came across this recipe this morning, and immediately made some. I didn't have any large oats on their own, but did have an oat/rye/flax mix. Instead of evaporated milk, I used a bit of Greek Yogurt and regular milk. They turned out great. I will definitely check out more of your recipes. Thanks so much.
Someone asked about freezing these oatcakes which I do al the time, They freeze up really well. My question is can this recipe be doubled? Love this recipe, thanks for sharing! All the best, Donna
i have doubled it.
Wondering about having a filling with dates. Had them in Moncton bc a few years back and were scrumptious. Guess you would slice and fill after baking?
Do you mean date turnovers? I love those but this recipe is drier than the ones I've had.
Those were probably from my dad’s bakery! He did a regular oatmeal cookie that was normally crisp, but it stayed soft with the date filling. Basically it is date square filling but add a touch of orange juice concentrate. You can still get them at the farmer’s markets in Moncton, Dieppe, and Bouctouche.
I made these this morning and they were fantastic. They were light and moist and the spices were just right. Thank you for another lovely recipe.
Could you possibly use quick oats in this recipe?
You may find them a little drier but you can try it.
I made these, some with pecans, some without, and dipped half of each in chocolate. They froze well. A neighbour dropped by as they were cooling and became my taste tester. She raved about them , took some home, and kept asking when I was baking more. These are truly delicious and easy to make. Thank you for the recipe.
Best oatcakes were made withe drippings from bacon, never tasted any that were better than my mom's, but will try these. W.endy
Yes, and they came out delicious 😋
I have not made these yet and I would like to know: are these chewy or crunchy?
Soft.
I must say that this recipe sounds so delicious, just enough added spice to give the cookie a nice taste. I am going to make them soon, thanks for sharing
Wondering how it would work if I used peanut butter instead of butter...hmm. What do you think?
No idea. Never condsidered it. Maybe half and half to experiment?