Oatcakes are a traditional Scottish cracker made with oatmeal. They're great with cheese, pate or on theirs own. Easy, tasty and healthy, too.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
When I first made these, we had not long before been visiting the UK. It was a fairly whirlwind seeing friends and family, with food often as we met people and between travels, topped up with some favorites from the supermarket. During one meet up with a friend, my son got all excited about the oatcakes she had, which I have to admit surprised me.
Oatcakes were something I grew up having around but I didn't get in to them until I was relatively old. Even then, not to the point that I would actively buy them.
Yet here was my two year old gobbling down a 'circle cookie' and asking for another.
I mentally took a note that I must try to make them soon. Something as relatively healthy as oatcakes being called a cookie was definitely worth repeating. It took me a little time to get round to it, but with Burns night a couple months later, it was an obvious prompt.
What are oatcakes?
For people not aware of oatcakes, the name may not help. Like so many British foods, the name doesn't bear that much relation to what they are. Yes, you use oats to make them, but they are not a cake nor even sweet.
The best description is an oat-based cracker. They're heavy on the oats, with just enough 'glue' in the form of butter and water to hold them together.
They are quite dry and can be a little crumbly, but they make a tasty and relatively healthy snack. They have a bit of butter and salt, but both I think need to be in the mix for flavor.
Oatcakes are great as part of a light lunch or for canapés. I'd recommend them topped with cheese or pate. My personal favorites include a sharp cheddar or a Scottish cheese called Caboc that is really buttery and coated in oatmeal. My mum now gets it especially when we visit as I can't get it here.
How to make these oat crackers
Oatcakes only have a few ingredients and don't take long to make. You simply mix everything together, roll it out then cut circles. Transfer to a baking sheet and bake.
The dough might seem a bit crumbly when you take it out of the bowl, but it actually rolls out very easily. You can press it with your hands to help it stick.
See how they come together in the short video!
What kind of oats do you use for oatcakes?
The only thing you particularly need to watch is that you use the right kind of oats. These are traditionally made with what's called pinhead oatmeal. I managed to find some in my local supermarket in their British ethnic section (it initially felt a bit odd being considered an ethnic group!) but you can also buy pinhead oatmeal online (affiliate link).
As I have done some digging since, it turns out pinhead oats is the same as steel cut oats. So you should find them easily, though I haven't tried to see if any other brands work better or worse (I admit I stayed with what I know!).
The main thing is you want the chopped chunks of whole oats rather than rolled oats of any kind.
I am sure part of why my son gobbled them down the first time was that my friend's son was having one, which always makes food more tempting in toddler eyes. For whatever reason, my eldest and his friends often seemed to find someone else's food tasted better!
Yet when I made these at home he came back and asked for more so it obviously wasn't a one time thing. Passing the toddler taste test is always a good thing. I've since made these for him and his younger brother and they are still popular all round.
Oatcakes are so quick and easy to make, and make a great addition to a cheese board or snack any time. Perfect for Burns night celebration, or any excuse you want. So have a try of these tasty oatcakes and enjoy a bit of my homeland.
Try these other traditional Scottish recipes:
- Cranachan (a dessert made with cream, oatmeal, whisky and raspberries)
- Scotch broth (broth-based soup)
- Cullen skink (smoked haddock chowder)
- Plus try my simplified haggis recipe.
- And get more snack recipes, both sweet and savory, in the archives.
Scottish oatcakes (oat crackers)
Ingredients
- 4 oz pinhead oatmeal Scottish pinhead oatmeal, similar to steel cut (4oz = approx ⅔ cup)
- ¼ cup whole wheat flour wholemeal flour, you can also use oat flour
- ½ teaspoon salt
- ¼ teaspoon baking soda bicarbonate of soda
- 1 tablespoon unsalted butter cold
- 3 tablespoon water
Instructions
- Preheat the oven to 350F/175C.
- In a bowl, mix together the oatmeal, flour, salt and baking soda.
- Cut up the butter and rub it in to the oatmeal-flour mixture so it is broken up and mixed through.
- Add the water and mix together and form into a ball.
- Lightly flour a surface and a rolling pin and roll out the mixture to around 3-5mm/0.1 - 0.2in thick.
- Cut circles out of the dough and place on a baking sheet/tray and bake for approx 15-20mins until they are dry, slightly firm and lightly golden.
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was originally published in Jan 2015 and has been updated, primarily to add new photos and a video.
Remember to pin for later!
Lesley
I was able to make just 6 3 inch oatcakes from this recipe. I will double the recipe next time
Caroline's Cooking
Sorry it didn't make quite as many for you, but I guess at least you hopefully enjoyed if you'll be making again 🙂
Louise
Hi I have just made these but instead of using butter I used crunchy peanut butter and enough water to bind together. They are absolutely delicious.
Caroline's Cooking
Interesting adaptation, and glad to hear it worked out well!
Donna Reid
I make these all the time! I add a tablespoon of ground ginger and they’re sooo good dipped in my tea!
Caroline's Cooking
Glad you enjoy, not heard of adding ginger in to the mix but glad you enjoy either way 🙂
excelsior
Thank you for this great recipe.
My questions is the moisture levels--my dough was very wet using the recipe's 3 tablespoons of water; I had to add a fair amount of flour while rolling to get it to hold it's shape. Is this to be expected?
Also, is the salt the normal Morton's baking salt, or should I use kosher next time?
Thank you.
Caroline's Cooking
Glad you enjoyed. It is a little wet, but shouldn't be overly so - maybe your butter became too warm and so was adding to the moisture level. I'd try to make sure your butter is cold and so you rub or cut it in as you would for biscuits/scones and hopefully this helps. Also maybe try adding part rather than all of the water at first and see of that's enough to bring it together before you add all of it. On the salt, use as you prefer - I used regular table salt which gives a slightly stronger salty flavor, so you may want a little less if you use that, while with kosher salt you will want the full amount.
Trish
Hi canI substitute with old fashion oats ? Are steel cut can be use? Please help ME!
Trish
Caroline's Cooking
So steel cut are basically the same as Scottish pinhead, so you can use those no problem. Other oats should work too, as you can get oatcakes with different textures. Though if using old fashioned, I'd suggest pulsing them a little in a food processor to make them smaller pieces as I think they'd be a bit too big if left whole.
Valerie
Hi these look great. I’d like to know what is on the blue plate in the picture- looks like a really soft cheese ball or tuna salad. Just curious as to what others might top these crackers with besides sliced cheese? Also, in the pic the crackers look quite thick. Did you give a thickness measurement in the recipe? Thanks
Caroline's Cooking
So that's smoked salmon pate - you can find the recipe here - it just looks a little paler in some of the pictures here, for some reason (plus I think these pictures might pre-date me tweaking the recipe a little before I shared the final version!) I think it pairs nicely with the oatcakes. And yes, the recipe has a suggested thickness in there in step 5. Hope you enjoy!
Sam
What could I use instead of butter? Olive oil? I can't have dairy.
Caroline's Cooking
I make other crackers with olive oil but not sure that the flavor is quite right here, though it would no doubt be tasty. I'd imagine lard would have been used traditionally, so that is an option, or else olive oil and just know the flavor won't be quite "traditional".
Linda
My great grandmother was from Scotland and she gave me her recipe for Scottish oatcakes. She used bacon grease and ground the oatmeal into flour. She did not add any wheat flour. I am sure there are many variations as they used whatever they had on hand. We always had tea with lots of milk and sugar with our "tea cakes" It was also her tradition to have them as a snack with a slice of cheddar cheese. Wonderful memories!!
Caroline's Cooking
What wonderful memories indeed! Yes I love oatcakes with cheddar on them. You definitely get different variations, some with finer oats and others more coarse, like these. I've updated the recipe, actually to say you can use oat flour rather than wheat flour, if you prefer (I mainly didn't initially as oat flour used to be harder to find, and you can use either, but is becoming more readily available).
Charlotte Yates
These were amazing! So easy to make and delicious with creamy French Vacharin. Yum! Thank you for sharing the recipe.
Caroline's Cooking
So glad to hear you enjoyed! And I can definitely see that cheese pairing working well.
Ellen
Perfect with cheese.
Caroline's Cooking
Absolutely!
Anne Lawton
I've always wanted to make my own crackers, I'm going to give these a try!
Caroline's Cooking
Enjoy, these ones are really easy!
Liz @ Books n' Cooks
I'm with your son - this is totally something that I'd gobble up!
Caroline's Cooking
He has the right idea, I agree 🙂
Sue Lau
I would love these with some soft goat cheese and a bit of whiskey marmalade. I am glad to see you have honored your clan with the Williams tartan in the pics (at least it looks like your tartan?)
Caroline's Cooking
That sounds delicious! Actually my Scottish heritage is a different name, that part is Alexander which links in to the Stewart clan and that is in fact Stewart tartan, I think (though more accident than design!)
Carlee
Well now I'm curious. I'll have to give them a go with steel cut oatmeal and let you know how it goes.
Caroline's Cooking
Please do! From everything I have looked at they are the same thing, I keep meaning to look at some side by side to be sure - I imagine there's maybe a slight brand variation but not too much more and it will work either way.
Karen
I just happen to have some steel cut oats to make these and some smoked salmon spread to top them. I'm set for lunch!
Caroline's Cooking
Perfect! Hope you enjoy.
Lisa Kerhin
I think I've made a total of ONE cracker recipe in my entire life. This recipe will change that! YUM
Caroline's Cooking
Definitely time to try these!
Colleen - Faith, Hope, Love, & Luck
Hand me the cheese! I'm ready to snack away with these crackers!!!
Caroline's Cooking
Cheese always wins in our house too 🙂 But my kids will snack on these even without cheese.
shelby
Love making homemade crackers. It has been a long time since I have made them. This brought me back to my childhood as my mom used to make oat crackers!
Caroline's Cooking
I'd love to know if they were similar or not. Either way, it's nice to make some crackers now and then I agree!
Seumas
You have to grind the steel cut oats some what to make the oat cakes finer, but find the pinhead oats for perfect oat cakes
Caroline's Cooking
Thanks, I'd agree with that - pinhead are definitely the best!
SecretGarden
Do they hold up well for say a week or so? We are doing the Secret Garden and a line calls for oatcakes. So i’m Just debating making them... no one has to technically eat them but they look like they’d be hard to replicate as a prop.
Caroline's Cooking
Hi, in all honesty I haven't tested them to know for sure. They are certainly more shelf-stable than say bread or muffins, but I'm afraid I can't say exactly how long they would be good to eat. They would just go stale, though, so if they are not being eaten then I'd imagine fine.
Miz Helen
I would really like to try your Oat Cakes, they look really good. Hope you are having a great week and thanks so much for sharing your awesome talent with Full Plate Thursday.
Come Back Soon!
Miz Helen
Caroline's Cooking
Thanks so much, I hope you like them!
Dini @ Giramuk's Kitchen
I've never heard of oatcakes, but I can see how they would be tasty! I love these kinds of crackers because like you said, they make to be the perfect vehicle for so many other awesome things too... I would think the texture of it being crumbly would make it even more interesting to eat too!
Caroline's Cooking
Thanks, I hope you manage to try them they are great!
Judi Graber
I have been trying to make oatmeal more often as I know it is healthy. Your crackers sound great. Thanks for bringing a healthy recipe to FF #51. I brought a healthy salad! Get ready for FF #52 next week - the big one 🙂
Jhuls
I don't know why such are called such. 😀 Like fish cakes and the like... Regardless of these nit being a cake, I don't mind having them for a snack as they look so delicious and oh. healthy, too. Happy FF, Caroline. <3
Caroline's Cooking
So true, Jhuls, there are lots of silly names around! These are tasty and a bonus being healthy. Happy FF!
Hilda
I absolutely love oatcakes - so much so that I rarely make them because they are just so tempting and go with just about anything. I have been thinking about making them again lately, especially with Robbie B's day around the corner, so thanks for a timely recipe.