Scottish Oatcakes (V, GF, & Traditional Option)

Vegan Scottish oatcakes on a cooling rack

4.74 from 30 votes

Scottish Oatcakes (V, GF, & Traditional Option)

If you love Walker's Highland Oatcakes, you will love my homemade Scottish Oatcakes even more! Similar to thick crackers, these crisp oat rounds are perfect with sweet and savory toppings, including soft cheese, jams, and lemon curd. A cup of tea is the ideal accompaniment.

Prep Time10

Cook Time28

Total Time38

Course: Crackers, Snacks & Appetizers

Cuisine: Scottish

Keyword: gluten-free, gluten-free crackers, oat cakes, oat crackers, oatcakes, oats, Scottish oats

Servings: oat cakes

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

2.5 cups rolled oats (any variety) (certified gluten-free, as needed)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plant butter/ vegan butter (not a spread) melted (see notes for options )
1/4 cup hot water ( I use filtered tap water)
2 tablespoons maple syrup (see notes for options)
oat flour for rolling (grind more oats)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line a large rimmed baking sheet with parchment paper
In a food processor, process the oats until coarsely ground. Transfer HALF of the ground oats to a large mixing bowl. Continue grinding the remaining oats until they are very finely ground. Transfer to the bowl with the other oats.
Stir the baking soda and salt into the bowl with the oats.
Add the melted butter, hot water and maple syrup to the oat mixture. Stir until well blended into a cohesive dough (add a few more drops hot water if dough seems too dry).
Turn dough out onto a floured surface and roll out into approximately 1/4 inch-(4 to 5 mm) thickness.
Using a 2.5 inch (6.35 cm) round cookie cutter, cut dough into circles. Transfer to prepared baking sheet. Repeat process with dough scraps.
Bake in preheated oven for 25 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.
Let cool completely.

Notes

Storage: Store the cooled oat cakes in an airtight container at cool room temperature for up to 1 week, the refrigerator for 2 weeks, or the freezer for up to six months.

Vegan Butter: If you are not following a plant-based diet, you can substitute regular dairy butter, melted, for the plant butter. You can also use an equal amount of melted coconut oil.

Oat Flour Option: If you prefer, use prepared oat flour instead of going rolled oats. The texture of the cake will not have their characteristic nubby texture from more coarsely ground oats, but will still be delicious. Use an equal weight of oat flour (200 grams) which equals 1.75 cups.

Maple Syrup Options: An equal amount of honey (if you do not follow a strict vegan diet), agave nectar or brown rice syrup. An equal amount of coconut sugar or brown sugar can also be used (add up to a tablespoon more hot water, as needed).

Steel Cut Oats in Place of the Rolled Oats? I do not recommend using steel cut oats (also known as Sottish oats, Irish oats or pinhead oats), unless you have a high speed blender for grinding. If using any of these varieties of oats, use an equal weight (250 grams). which is about 1.75 cups.

Nutrition