Oatcakes
User Reviews
4.7
Oatcakes
Description
This oatcake recipe mixes rolled oats, all-purpose flour, and brown sugar with maple syrup and unsalted butter. Combining hot water with the dry ingredients creates a thick dough that holds together well. Pressing and scoring the dough in a baking pan before baking at 375°F creates defined bars that are easy to separate once baked.
Baked until golden, oatcakes develop a firm but tender crumb with slightly crisp edges. Their sweet, malty flavor from the brown sugar and maple syrup complements the oats' hearty presence. They can be served at breakfast or as a snack, suitable alongside tea or coffee.
Making the dough fresh ensures the oats do not absorb excess moisture prematurely. After baking, oatcakes store well refrigerated and freeze nicely for longer storage, reheating easily for quick breakfasts.
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup maple syrup
- ¾ cup butter unsalted
- ¼ cup water boiling
Instructions
- Preheat Oven: Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.
- Combine Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, salt and baking soda together. Add the maple syrup, butter, and using a pastry blender or 2 forks, combine everything together.
- Add The Boiling Water: Pour the hot water over the mixture and stir until everything comes together. It should be a thick and sticky dough.
- Score Dough: Press the dough into the prepared baking pan until it's an even layer. Score the dough and cut them into squares, but don't separate the dough.
- Bake: Transfer the baking pan to the oven and bake for about 20 to 30 minutes or until golden.
- Cut & Cool: As soon as you take the pan out, run the knife through the score marks to separate the squares apart. Do this while warm, so they cool into squares.
Notes
- Score the dough before baking to create clear squares for easy portioning after baking.
- Cut the oatcakes while still warm to help them retain shape as they cool.
- Substitute honey or agave nectar if maple syrup is unavailable.
- Do not prepare dough in advance to prevent oats from absorbing too much water.
- Store oatcakes sealed in the fridge up to one week, or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1oatcake | |
| Calories | 366kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 368mg | 15% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 532IU | 11% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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