Oat Cake Recipe

I’m keen on straight forward, healthy, and when possible less expensive options for snacks and meals. This recipe ticks all the boxes. Oats pack a punch of slow-digesting, low-GI* carbs guaranteed to keep you full for hours. And for the cost of a package of 20 oat cakes, you could make a couple hundred of these ‘lil discs of deliciousness. I love that kind of math. It’s ever so Scottish (thanks Mom). Perfect. Plus, I know exactly what’s in my cake.

3 cups slow cooking oats
½ tsp salt
1/3 c grated parmesan (optional – although for us, it never is. I adore it with the added nutty zip of parmesan)
4 tbsp melted butter
½ cup + 2 tbsp just-off-the-boil hot water

Preheat oven 375 degrees

In food processor with blade, whirl the oats with the salt until texture is course, flour- like. Toss in grated parmesan (or not). Keep it whirling and drizzle in melted butter. Whirl a bit more, scrape down the edges. With blade running, drizzle in hot water until it creates a ball. It will look a bit wet at first, but the oats will absorb the water.

Toss ball onto a floured surface (or use extra blended oats if you prefer) and roll out to a thin-ish thickness, approx. 3mm. If too thin you won’t get it off the counter. Sigh. If too thick, it won’t bake thoroughly – dang. Cut with a 2.5” round cookie cutter.

Place little morsels of future yumminess on a cookie tray and bake for 25 – 30 minutes or until dry and lightly golden.

Makes 24 oat cakes

Cool and top your oatcake with a skiff of sharp cheddar and a wee dollop of chutney and you will feel like you are having the most divine picnic in the Scottish Highlands.

**Low GI (Glycaemic Index) carbs produce a slow, even rise in blood sugar levels which is good for your your heart, your head and waistline