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Pecan Raisin Oatcakes

Pecan Raisin Oatcakes. A delicious solution to breakfast on the go with the wholesome goodness of oats. Perfect for an afternoon coffee break and for packed lunches too.

Pecan Raisin Oatcakes close up photo

Pecan Raisin Oatcakes

Originally published Jan 2017.

I decided to try making these Pecan Raisin Oatcakes as a result of reading the many responses and messages I got to my original oatcake recipe. People seriously loved that recipe and thanked me profusely for posting it. 

I read reader stories about these oatcakes, like seniors in retirement homes demanding them on family visits. There were also responses from moms saying their kids loved them, sending care packages of them to their kids in college.

Pecans for Chocolate Pecan Bars

Pecans can be substituted for any nut you like.

Recipes that elicit those kinds of stories, of bringing a little bit of delicious happiness to folks, are the kind I like best.

This version of the recipe experiments with adding pecans and raisins to make them even more delicious. The original recipe calls for a bit of a lightly spiced version.

Pecan Raisin Oatcakes ready for the oven

Pecan Raisin Oatcakes ready for the oven.

I think the nutmeg is an absolutely essential ingredient to their success. This version doubles up on the spices to compliment the extra nutty and sweet elements being added.

We loved this extra bump in spice flavour at our house. If you prefer the lighter spiced version, just cut the nutmeg and cinnamon amounts by half or adjust to your own taste.

Pecan Raisin Oatcakes with coffee service in the background

Pecan Raisin Oatcakes

Try these for your next weekend brunch or office coffee break but be prepared, people are going to be asking for the recipe.

You might also like these Blueberry Almond Butter Muffins:

Low Fat Blueberry Almond Butter Muffins image with title text for Pinterest

Like these Old Fashioned Pecan Raisin Oatcakes?

Find many more great ideas like this in our Muffins and Scones Category.

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. 

Pecan Raisin Oatcakes photo with title text added for Pinterest

Pecan Raisin Oatcakes

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Pecan Raisin Oatcakes close up photo
Yield: 8 large oatcakes

Pecan Raisin Oatcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Pecan Raisin Oatcakes - a delicious solution to breakfast on the go with the wholesome goodness of oats. Perfect for an afternoon coffee break and for packed lunches too.


  • ½ tsp baking soda
  • 1 ½ cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • ¼ cup sugar
  • ¼ cup brown sugar
  • pinch salt
  • ¾ cup butter, cold and cubed
  • 1 ½ cups large rolled oats
  • 2/3 cup pecans, roughly chopped
  • 2/3 cup raisins
  • ½ cup evaporated milk, undiluted (NOT condensed milk)


  1. Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
  2. Rub in the butter with your hands (or pulse in using a food processor)
  3. Toss in the rolled oats, pecans and raisins.
  4. Add the milk and toss together with a wooden spoon until a soft dough forms. 
  5. Roll the dough out on a lightly floured board to a ½ to 3/4 inch thickness and cut out the oatcakes with a 3-4 inch biscuit cutter or an inverted drinking glass.
  6. Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. 
  7. These will keep for several days when stored in an airtight container. They also freeze very well.


These will not brown a lot on top, so look for browning at the bottom edges to ensure they are fully baked but not overbaked. If using smaller biscuit cutters you will get about a dozen oatcakes. At this size they should bake for only about 15 minutes.

Nutrition Information



Serving Size


Amount Per Serving Calories 464Total Fat 26gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 12gCholesterol 50mgSodium 253mgCarbohydrates 54gFiber 4gSugar 22gProtein 7g

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.

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Wednesday 17th of August 2022

These pecan-raisin (I used Craisons) oat cakes are really delicious. The recipe is a keeper. I think I WILL try to substitute applesauce for butter next time. I wonder also if I could finely chop Medjool dates and use them to substitute for sugar. Just thinking… These are really good, though!

Pecan Raisin Oatcakes – Douridas Kitchen

Thursday 16th of September 2021

[…] post Pecan Raisin Oatcakes appeared first on Rock […]

Outdated Common Oatcakes - for breakfast or packed lunches. -

Monday 1st of March 2021

[…] the event you like this recipe then you should definitely try our brand new version which add raisins and pecans. For me they’re much more addictive than this previous standby […]

Pat Marrion

Tuesday 12th of May 2020

Evaporated milk is something I do not have in my pantry, don't use it for anything. Is there any substitute?

Sarah Horner

Sunday 8th of March 2020

I love this recipe, and it is very forgiving. It works just a well with spelt, barley, or kamut flakes; all whole wheat flour; and just 1% milk. Today's version was "use up the odds and ends in the pantry" and included raisins, sesame seeds, coconut, pecans, candied ginger, orange peel, and about a half cup of roasted butternut squash. And I STILL have dregs of this and that to get rid of!

Looks like next week's will have raisins, dried blueberries (they might be currants), dates, the rest of the sesame/orange peel/coconut, pistachios, almonds, and more of - but sadly, not all of - the candied ginger. And they will be fabulous!

Thanks for a great recipe, Barry!

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