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Scottish Oat Cakes, like Walkers Highland Oat Cakes {gluten-free & vegan options}

oat-cake-4It’s been a relaxed, blissful weekend down here in Texas. After spending last weekend on the road, it felt especially satisfying to just “be” this weekend: sleeping in (that’s about 7:15, when Nick pops out of his bed and into ours), an extra pot of coffee, a sunny soccer game, and making a mud castle (made possible by the torrential Saturday night thunder storm) in the back yard.

The coffee wore off by mid-afternoon today, but Nick was still going strong; to keep up, I made a pot of tea and a batch of oat cakes.

If you are familiar with Walker’s Highland Oat Cakes, than these are virtually identical, which thrills me–as I know it will my sister, mother, and father–because we all four love our afternoon tea accompanied by a plate of jam-slathered oat cakes. Moreover, Walker’s oat cakes are hard to find in stores–so cravings must be coordinated with mail-order shipments.

The dough is simple: oats, which you coarsely grind in a food processor, honey, melted butter, leavening and some hot water. You probably have all of the ingredients in your pantry right now. The dough is very easy to work with, too. I like to place of piece of plastic wrap (wax paper works well, too) on top of the dough before rolling;  it makes it very easy to roll the dough to an even thickness without it tearing. Once rolled, carefully lift the plastic wrap away from the dough to avoid tearing.

oat cake 2

I used a 2.5-inch biscuit cutter to cut out the circles, but not a worry if you do not have one. Look around your kitchen for anything with a similar-size round shape, such as upturned wine glasses. An emptied 15-ounce can is just the right size, too.

oat cake 3
If you have never tried traditional oat cakes, a mild caution: oat cakes are not sweet like cookies, nor crisp like crackers. So what are they, and why on earth would you want to eat them? The answer is that they are the perfect vehicles for jams, honeys, cheeses, butter, Nutella, or any other schmear that comes to mind. Two topped “cakes,’ especially in the company of two cups of tea, is just what every weary and/or famished soul needs to power through the afternoon. Sold? I hope so. Enjoy the last few hours of the weekend!

oat cake 1

Yield: About 2 dozen

Scottish Oat Cakes (like Walkers Highland Oatcakes)

Scottish Oat Cakes (like Walkers Highland Oatcakes)
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes


  • 2 cups rolled oats (certified gluten-free as needed)
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 cup unsalted butter, melted (or virgin coconut oil for vegan option)
  • 2 tablespoons honey (use maple syrup or brown rice syrup for vegan option)
  • 1/2 cup hot (not boiling) water, divided
  • oat flour for rolling (simply grind more oats)


  1. Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper
  2. In a food processor, process the oats until coarsely ground. Transfer to a large bowl; stir in the baking powder, and salt.
  3. Stir the melted butter and honey into oat mixture. Stir with a wooden spoon until just blended. Stir in half of the hot water; add more hot water as needed to form a cohesive dough.
  4. Turn dough out onto a floured surface and roll out into a 1/4-inch-thickness.
  5. Using a 2-1/2 inch round cookie cutter, cut dough into circles, then transfer to prepared baking sheet. Repeat process with dough scraps.
  6. Bake in preheated oven for 23 to 28 minutes until golden and set at edges. Let cool on sheet on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla



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Tuesday 24th of January 2023

I recently tried 'Walkers Highland Oatcakes'. It made me wonder if that was what a cardboard coaster would taste like before it was finally compressed. I also wondered if they were carelessly manufactured for the Xmas market (when people will grab any red coloured packet of biscuits regardless of country of origin). Also, they were much too brittle to handle buttering. Not trying to be rude.....these thoughts occurred to me immediately on tasting.

Your oatcakes, however, look far more generous and desirable! I want one!


Wednesday 25th of January 2023

😂😂😂 Thanks for the hilarity, Geoff! It sounds like you may have gotten a stale package. But yes, homemade oatcakes (like mine, see her) are so much tastier (IMHO) than packaged varieties that were made long ago and fr away.


Monday 9th of January 2023

Thank you so much for this recipe. We’ve been craving oatcakes for ages, and I pm so pleased I found your recipe. One query though….. I’m not used to the cup measurements that you are using. Could you tell me please the equivalent weight measurement for the oats, butter and hot water please. Thank you in advance.


Saturday 29th of October 2022

After searching all over town for Nairn’s Oatcakes, finding them really expensive and sometimes stale, I found this awesome recipe, and make it often. I have to be gluten free and I also really miss McVitties Digestives. Do you know them? Crunchy, grainy and subtly sweet, I get a brilliant substitute by making your oatcake recipe, using 2T coarse turbinado sugar instead of maple syrup, and sprinkling a tiny bit more sugar on top, after I’ve rolled them. They are awesome as a dessert with cheese and fruit, and mak a spectacular base for s’mores!


Monday 28th of November 2022

That is such wonderful news, Maureen! Yes, I definitely know (and love) Mcvitties Digestive biscuits (the only place I can find them is at Cost Plus World Market in another city--expensive!) . I am so happy these are filling in as a substitute. I am going to make a batch with your changes, thank you!


Tuesday 8th of February 2022

I tried these today.. love them.. easy to bake and so delicious!! Thank you :)


Wednesday 9th of February 2022

Outstanding Ravneet!!! Thank YOU for taking the time to post :)

JoAnn Kurtz

Thursday 28th of October 2021

Can I substitute steel cut oats for the rolled oats in this recipe?

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