A great portable snack, oatcakes are rich in fibre which means slow release energy. Teamed with a protein rich food (think cottage cheese, a chunk of salmon or boiled egg) or a splodge of peanut or almond butter they stave off hunger for a few hours, plus they’re a lifesaver if you’re follow a wheat free or low FODMAP diet.
Tonight I had a go at making my own oatcakes- not only was it super simple, they taste brilliant. Plus for the price of a bag of oats and bottle of olive oil (which you may already have), you can keep yourself in oatcakes for a good few weeks to come (depending on how many you eat at once). Plus its always nice to have the the satisfaction of saying ‘I made those!”
Here’s the basic recipe – feel free add adding herbs, seeds and spices. My next batch will be pumpkin seed and Parmesan.
- 200g oats
- 50ml extra virgin olive oil
- 50-100ml hot water
- sea salt and cracked black pepper
- seasoning / flavourings as you wish
- Preheat your oven to ~ 160-180c (depending on fan assisted, err on the side of caution to avoid burning. Line a couple of baking trays with parchment.
- Unless your oats are finely milled, pop half of them into a blender and blitz lightly until you have a finer texture
- Tip both lots of oats into a large bowl with the salt and pepper. If you’re adding other ingredients this is the time to pop them in.
- Pour in the olive oil and mix with your hands. Once the oats are coated with the oil add the water (being careful not to burn yourself) and mix to a sticky ball – it will take a while for the oats to come together. Once you have a pliable mass, roll into a ball and chill for about 20 minutes.
- Flour a work surface and roll out your dough to around 4-5mm thick. Using a cookie cutter or the top of a mug, cut out your oatcakes and pop onto the baking trays – you can press bits together so don’t worry if they’re slightly haphazrd.
- Cook for around 15 minutes until crisp and golden – you might need to turn the trays. Cool and seal in tupperware or similar to keep fresh.