Oatcakes are a traditional flatbread from Scotland, made from oats, water, and a little fat, cooked on a griddle until crisp. They work beautifully as a sturdy base for cheese, smoked fish, or jam, and they come together with just a handful of pantry staples. This recipe gives you a flexible dough that can be rolled thin for crisp oatcakes or shaped thicker for a softer, bread-like result.
Ingredients
- 2 cups (200 g) rolled oats (not instant), plus extra for dusting
- 1 cup (120 g) oat flour (or blitz rolled oats in a blender until fine)
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons (30 g) butter, lard, or vegetable shortening, cold and diced
- 3/4 cup (180 ml) hot water, plus 2–3 tablespoons more if needed
- 1 tablespoon honey or maple syrup (optional, for a slightly sweet version)
Instructions
- In a large bowl, stir together the rolled oats, oat flour, salt, and baking soda. Add the cold butter (or other fat) and rub it into the dry ingredients with your fingertips until the mixture looks like coarse crumbs with no large lumps.
- If using honey or maple syrup, dissolve it in the hot water. Pour the hot water into the oat mixture and stir with a wooden spoon until a shaggy dough forms. If it seems dry and crumbly, add the extra hot water one tablespoon at a time until it just comes together. The dough should be moist but not sticky.
- Turn the dough out onto a work surface lightly dusted with oat flour. Knead it gently 4–5 times, just until smooth. Do not overwork it, or the oatcakes will be tough. Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This lets the oats absorb the water and makes the dough easier to roll.
- While the dough rests, heat a cast-iron skillet, griddle, or heavy frying pan over medium heat. Do not add oil; the pan should be dry. If you want a slightly richer result, you can wipe the pan with a paper towel dipped in a little oil, but traditional oatcakes are cooked dry.
- Divide the dough into two equal pieces. Keep one piece covered while you work with the other. On a lightly oat-floured surface, roll the dough out to about 1/8 inch (3 mm) thick for crisp oatcakes, or to 1/4 inch (6 mm) thick for softer, bread-like oatcakes.
- Cut the rolled dough into rounds with a 3-inch (7.5 cm) biscuit cutter, or into triangles with a knife. Re-roll the scraps and cut again. You should get 12–14 pieces total.
- Place the oatcakes in the hot, dry pan in a single layer, leaving a little space between them. Cook for 3–4 minutes per side for thin oatcakes, or 5–6 minutes per side for thicker ones. They should be golden brown with a few darker spots and feel dry to the touch. Flip them carefully with a spatula.
- Transfer the cooked oatcakes to a wire rack to cool completely. They will crisp up further as they cool. Repeat with the remaining dough.
Tips
- If the dough cracks when you roll it, it is too dry. Sprinkle it with a teaspoon or two of hot water and knead gently until it comes together. If it sticks to the rolling pin, dust with more oat flour.
- Do not use steel-cut oats or quick oats in this recipe. Steel-cut oats will not break down enough to form a dough, and quick oats will make the oatcakes mushy. Rolled oats give the right texture.
- For a finer, more delicate oatcake, use only oat flour and skip the rolled oats entirely. The texture will be smoother and less rustic, and you may need slightly less water.
- Keep the heat at medium. If the pan is too hot, the oatcakes will burn on the outside before the middle is cooked through. If they brown too fast, lower the heat and cook them a little longer.
Serving Suggestions
Oatcakes are traditionally served with butter and jam, or alongside a cheese board with sharp cheddar, blue cheese, or brie. They also pair well with smoked salmon, herring, or a spoonful of chutney. For a heartier meal, use them as a base for poached eggs, avocado, or roasted vegetables. The thicker, bread-like version is perfect for sandwiches or for sopping up soup or stew.
Variations
- Herb and seed oatcakes: Add 1 tablespoon of chopped fresh rosemary or thyme, and 2 tablespoons of mixed seeds (sunflower, sesame, or poppy) to the dry ingredients before adding the water.
- Cheese oatcakes: Stir in 1/2 cup (50 g) of finely grated sharp cheddar or Parmesan cheese with the dry ingredients. Reduce the salt to 1/2 teaspoon, as the cheese is salty.
- Sweet oatcakes: Increase the honey or maple syrup to 2 tablespoons and add 1/2 teaspoon of ground cinnamon or cardamom. Serve with fresh fruit and yogurt.
- Gluten-free oatcakes: Use certified gluten-free oats and oat flour. The recipe is naturally gluten-free as long as the oats are certified.
Storage and Reheating
Store cooked oatcakes in an airtight container at room temperature for up to 5 days. They will soften slightly over time, so if you prefer them crisp, reheat them in a dry skillet over medium heat for 1–2 minutes per side, or in a 350°F (175°C) oven for 5 minutes. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer bag and freeze for up to 3 months. Reheat frozen oatcakes directly in a dry pan or oven without thawing. Uncooked dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days; roll and cook it as directed.
Frequently Asked Questions
Can I use olive oil instead of butter or lard? Yes, you can substitute 2 tablespoons of olive oil for the solid fat. The dough will be slightly more tender and the flavor will be more pronounced, but the oatcakes will still hold together well.
Why are my oatcakes falling apart? This usually happens when the dough is too dry or when you roll it too thin. Make sure the dough is moist enough to hold together when pinched, and do not roll it thinner than 1/8 inch (3 mm). Also, let the oatcakes cool completely on a wire rack before moving them, as they are fragile while warm.
Can I make oatcakes without a griddle or cast-iron pan? Yes, any heavy-bottomed frying pan works. A non-stick pan will also work, but you may need to cook them over slightly lower heat to avoid burning, since non-stick pans can heat unevenly. You can also bake them in a 375°F (190°C) oven on a baking sheet for 12–15 minutes, flipping once halfway through.
Are oatcakes the same as Scottish oatcakes? This recipe is a traditional Scottish-style oatcake, made with oats, water, and fat, cooked on a griddle. There is also a different British dish called a Staffordshire oatcake, which is a thin, pancake-like crepe made with oats and flour. They are not the same, though both are called oatcakes.
Can I add more oats to make the dough firmer? If the dough is too sticky to roll, add a little extra oat flour, one tablespoon at a time, until it is manageable. If it is too dry and crumbly, add hot water a teaspoon at a time. The dough should feel like a soft, slightly crumbly playdough.
How do I get a more uniform shape? For perfectly round oatcakes, use a sharp biscuit cutter and press straight down without twisting. For triangles, use a knife and cut cleanly. Twisting the cutter or dragging the knife will cause the edges to crack. Re-rolling scraps more than once can also make the dough tough, so try to cut as many pieces as possible from the first roll.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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