Scottish Oatcakes (Vegan, Gluten-Free)

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

It has 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 6:15, when little dude pops out of his bed and into ours), an extra pot of coffee, a sunny soccer game, and constructing 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 my little guy was still going strong. To keep up my strength, I made a pot of tea and a batch of oat cakes.

If you are familiar withWalker’s Highland Oatcakes, 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 oatcakes. Walker’s oatcakes are hard to find in stores–so cravings must be coordinated with mail-order shipments.

What are Oatcakes?

Oatcakes are not sweet cakes, nor cookies. They are closer in texture to crisp crackers, though thicker, and substantial for holding a variety of toppings. Oatcakes have a toasty, oat taste that pairs perfectly with soft cheeses (such as myCashew BoursinorCashew Cream Cheese), or sweet spreads, such as jam, marmalade, or lemon curd.

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.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Only 4 ingredients (plus water & optional salt)
• Frugal
• High in fiber
• Portable (for anytime snacking)
• Quick and straightforward to make and bake

Ingredients for the Oatcake Recipe

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Rolled oats:Use any variety of rolled oats (known as porridge oats or fine oatmeal in other countries), such as old-fashioned oats or quick cooking oats. Choose certified gluten-free oats, as needed. I have an option for using oat flour in the recipe notes.
• Baking soda:A reminder, too, that baking soda and baking powder are not the same.
• Maple syrup:Used to very lightly sweeten the oatcakes. I have options, in the recipe notes, for other options
• Plant butter / Vegan butter:Be sure to choose the solid stick variety of plant butter, not the spreadable tub-style variety (the latter has a higher proportion of water). See the recipe notes for alternatives, including dairy butter (if you do not follow a vegan diet).

You will also need a small amount of hot water, to mix the dough. I use filtered tap water. I like to add salt to the oat cakes, to enhance the flavor. It is optional, or adjustable, according to your tastes and needs.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking SheetPreheat oven to 350F (180C). Line a large rimmedbaking sheetwithparchment paper

Step Two: Grind OatsIn afood processor, process the oats until coarsely ground. Transfer HALF of the ground oats to alarge mixing bowl. Continue grinding the remaining oats until they are very finely ground. Transfer to the bowl with the other oats.

Step Three: Combine the Dry IngredientsStir thebaking sodaand salt into the bowl with the oats.

Step Four: Add the Wet IngredientsAdd the melted butter, hot water andmaple syrupto the dry ingredients. Stir until well blended into a cohesive dough (add a few more drops hot water if dough seems too dry).

Step Five: Roll the DoughTurn dough out onto a floured surface and roll out into approximately 1/4 inch-(4 to 5 mm) thickness.

Step Six: Cut the Dough into CirclesUsing a 2.5 inch (6.35 cm) round cookie cutter, cut dough into circles. Transfer to preparedbaking sheet. Repeat process with dough scraps.

Step Seven: Bake the OatcakesBake 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.

Step Eight:Cool the OatcakesLet the oatcakes cool completely on the cooling rack.

Storage

Store the cooled oatcakes 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.

Substitutions

• What can I use in place of vegan butter?If you are not following a plant-based diet, you can substitute regular dairy butter, melted, for the plant butter to make traditional Scottish oatcakes. You can also use an equal amount of melted coconut oil, or vegetable shortening, for alternative plant based options.
• Can I use oat flour instead of grinding rolled oats?Yes!If you prefer, use prepared oat flour instead of going rolled oats. The texture of the oatcakes will not have their characteristic nubby texture from more coarsely ground oats, but will still be satisfying. Use an equal weight of oat flour (250 grams; just over 2 cups of oat flour).
• What can I use in place of the maple syrup?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).
• Can I use steel cut oats in place of the rolled oats?I do not recommend using steel cut oats (also known as Scottish 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.