( Serves 40)

Cooking Time: 15



  • Oats 500 grams/ml
  • Rapeseed (Oil) 50 grams/ml
  • Baking powder 5 grams/ml



  1. Preheat the oven to 180C, and line 4 baking trays with reusable silicon baking sheets. blend the oats in a food processed until they are a fine powder. Alternatively, use oatmeal rather than oats and skip the blending part.
  2. add oats to a large bowl with oil, 1tsp bicarb or baking powder and 200ml boiling water 
  3. Mix it all together until it forms a paste-like dough
  4. separate dough into quarters 
  5. Prepare your flavours - some suggestions are dried cranberry & pumpkin seed, chilli flakes and seas salt, black pepper & herbs, and chopped date & mixed spices 🍁 Stir the flavourings into the dough and make sure it is well mixed. Flour a surface and roll out the dough to around 0.5cm thick, then use cookie cutters to make the oatcakes into shapes. Bake for 10-15 minutes until golden B

Extra Notes


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@sophie.coxon @earthy.blonde

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