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Updated: Aug 6, 2023

Stack of homemade oatcakes

Prep Time: 5 mins

Cook Time: 20-25 mins

Total Time: 25-30 mins

Makes: 25 -50 oatcakes, depending on the size of your cutter


  • 200 g oats

  • 100 g wholemeal flour

  • 50 ml olive oil

  • decent pinch of salt optional but adds flavour

  • pinch of dried herbs optional but adds flavour (Meredy says - try adding rosemary, thyme, oregano, chilli, turmeric, or ginger!)


  1. Preheat the oven to 180C/350F/gas 4.

  2. Blitz the oats in a food processor until it resembles flour. Add in the rest of the ingredients and turn on the food processor again as you drizzle in 150ml-175ml water a bit at a time, stopping when the mixture just starts to come together as a dough.

  3. Roll out the dough (it might be a bit crumbly, but should just about hold together, I find rolling it between two sheets of greaseproof paper is the best way to keep it intact). Cut into small circles.

  4. Bake for 20-35 mins, until firm, golden and cooked.

  5. Allow to cool completely.

In an airtight container they should last 1-2 weeks. Alternatively, you can freeze some oatcakes after they have cooled and take them out at a later date.


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