Each time I jaunt over the pond I’m reminded of something awesome: Oat Cakes! Are they a cracker, a biscuit or are they a cookie? They’re kind of everything. And they’re a fabulous. Usually packaged oat cakes are made with butter and sometimes a little sugar. They aren’t super sweet so they’re super versatile with what you can put on them.
My little one loves them and I think they passed the test with my nieces, who are half Welsh so they’re pretty up on their oat-cake game! While trying to find them in North America isn’t impossible, they aren’t exactly in every grocery store. They’re also not cheap here.
So in typical me fashion, I decided to make a recipe that was both healthier and equally as delicious!
These oat cakes made with olive oil instead of butter are fun and simple to make with a kiddo (they love the cookie cutter part). They last for ages in the cupboard and for lunches or snacks too.
3 c steel cut oats or Scottish oats (or a mix)
1 ½ c spelt flour (can use gluten free, 1tsp xanthin gum and gluten free oats if you want a gluten free version. It works and they are just as delicious.)
1 T honey (more if you want a sweeter oat cake)
1 t sea salt (more if you want a saltier oat cake)
½ t baking soda
2/3 c olive oil
2/3-1 c hot water
Grind oats in food processor or blender to make oats less course (it will look like part oat flour and part rustic oats). Mix flour and oats. Add honey, salt, baking powder and mix. Add oil and continue to stir. Add boiling water slowly and stir between each addition of water. Let dough sit for 2 minutes. Spread dough onto flat surface and roll out with rolling pin (to about 1/2 cm thickness). Use a round cookie cutter to cut oat cakes. Place on a baking sheet and bake at 325 for 30 minutes or until light brown.