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Oat cakes


Make oat cakes in the best Scottish tradition. They are lovely with quince jelly and cheese.


1⁄4 c buttermilk (or yoghurt)
1⁄4 c water (hot water)
1 t salt (heaped)
1⁄4 t baking powder
1 1⁄5 c oats (3/4 cup crushed oats, 3/4 cup whole rolled oats)
1⁄2 c flour (wheat flour)
1⁄4 c sesame seed


Preheat oven to 375° F (180° C)

Combine oats, flour, buttermilk and water. Mix well. Cover the bowl with cling film and let it sit out of the fridge overnight, or for at least 8 hours.

Add sesame seeds, seeds, salt, baking powder, and olive oil.

Roll up into a ball, dust with flour and roll out to about 6mm thick. Cut with a smallish round cutter and re-roll the scraps to make more cakes.

Place cakes about 1/10 inch (1/2 cm) apart on a baking sheet and bake for about 22 minutes or until golden, perhaps longer. Let cool on a rack.

Total time
50 minutes
Cooking time
Preparation time
36 cakes
  • Oat cakes and wine.


This recipe for oat cakes with and easy wheat free version from Liz was a winner in All Foods Natural "A Recipe & A Picture" contest.


North American cuisine

easy, bake
snack, lunch, buffet
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