Easy Vegan Oatcakes Recipe
Scottish oatcakes are a traditional recipe, beloved for their delicious and hearty taste. Made with simple ingredients like oats, flour, butter, and salt, these vegan oatcakes are easy to make and perfect for a healthy breakfast or snack. Served spread with butter, jam, or your favourite topping, my homemade Scottish oatcakes are a truly delightful treat.
Oatcakes are one of those biscuits that are quite plain but still delicious, like a Rich Tea or Digestive. Unlike those though, they can be served as a savoury or sweet treat. They are also ridiculously easy to make.
Oatcakes are a naturally gluten-free biscuit and make a lovely homemade gift and are completely at home on a cheese or charcuterie board (whether vegan or not!).
By simply mixing oatmeal with some boiling water, a little vegan butter and seasoning, you have made the easiest dough in the world, it is so easy to handle and roll out.
If you want to make your oatcakes a little more delicious, try adding some tiny dark chocolate chips, or some chopped ginger, or even a handful of your favourite chopped herbs.
Table of Contents
Ingredients
- fine oatmeal, also known as pinhead. If you can’t find this easily, you can process jumbo oat flakes in a food processor until fine.
- vegan butter.
- baking powder, salt and sugar. The sugar is optional and depends on if you like a sweeter oatcake!
- boiling water, this helps to bring the mixture together into a cohesive dough.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Instructions
- Preheat oven to 190c.
- In a large mixing bowl, whisk together the oatmeal, baking powder, salt and sugar (if using).
Add the melted butter and boiling water and mix well until you have a thick, sticky dough.
Leave dough to stand for 10-15 minutes to cool and thicken.
Form the dough into a ball and place on a work surface lightly dusted with more oats.
Place the ball on a work surface lightly dusted with a little more fine oatmeal and roll out into a circle a couple of millimetres thick.
Cut into rounds using a 2½” biscuit cutter and place on an ungreased baking tray.
Ready for the oven!
- Bake for 20 minutes, until pale golden brown.
- Remove from baking sheet and leave to cool on cooling rack.
Storage
- You can store the baked oatcakes in the biscuit tin or airtight container and they will last for a couple of weeks.
Top tip
Try adding 25g of finely grated vegan cheese to make cheesy oatcakes!
Scottish Oatcakes recipe
Equipment
- 1 Rolling Pin
- 1 2½" biscuit cutter
Ingredients
- 300 g Oatmeal - fine (pinhead)
- ½ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Sugar - optional
- 30 g Butter - vegan, melted
- 150 ml Boiling water
Instructions
- Preheat oven to 190c.
- In a large mixing bowl, whisk together the oatmeal, baking powder, salt and sugar (if using).
- Pour over the melted butter and boiling water and mix well using a wooden spoon.
- Leave dough to stand for 10-15 minutes to cool and thicken.
- Now knead the dough until it comes together in a firm ball.
- Place the ball on a work surface lightly dusted with a little more fine oatmeal and roll out into a circle a couple of millimetres thick.
- Cut into rounds using a 2½" biscuit cutter and place on an ungreased baking tray.
- Bake for 20 minutes, until pale golden brown.
- Leave to cool for a couple of minutes on the baking sheet, then remove to a cooling rack until completely cold.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
