• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Disclaimer
  • everyday recipes from simple to sophisticated
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Privacy Policy
  • Recipe Index
  • Recipe Removed
  • Subscribe
  • Web Story Carousel
  • Web Story Explorer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Christmas
  • Holiday Side Dishes
  • Recipe Index
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • Ă—
    Home » Recipes » International

    Scottish Oatcakes (A Quick and Easy Snack)

    By Chula King · May 1, 2023 · Updated October 26, 2023 Leave a Comment

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Jump to Video Print Recipe

    Scottish Oatcakes are a delicious and versatile snack that can be enjoyed by people of all ages. They are made with simple ingredients that are readily available and are quick and easy to prepare.

    Scottish Oatcakes stacked on one another.

    Scottish Oatcakes are a great source of fiber and protein, making them a healthy choice for a snack or light meal. Enjoy them plain or topped with a variety of ingredients such as butter, cheese, honey, or jam.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients: Here’s What You’ll Need
    • Steps: Here’s How I Made the Scottish Oatcakes
    • Recipe Frequently Asked Questions
    • Recipe Tips and Tricks
    • Two Delicious British Toppings for Oatcakes
    • Recipe

    Why You’ll Love This Recipe

    • Quick and easy: This recipe takes only minutes to put together, with the food processor doing most of the work.
    • Simple ingredients: Simple ingredients that you probably already have on hand are used in this delicious Scottish treat.
    • A healthy snack: Packed with wholesome oats, these oatcakes offer a healthy alternative to many store-bought snacks while still satisfying your cravings.
    • Versatile: This recipe can be easily customized with different toppings to suit your personal preferences and dietary needs.

    Ingredients: Here’s What You’ll Need

    No need to run to the grocery store to make this recipe because you probably already have the ingredients on hand.

    Ingredients for Scottish Oatcakes.
    • Oats: The main ingredient in this recipe is old-fashioned oats.
    • Other Dry Ingredients: I also used all-purpose flour, granulated sugar, fine sea salt, and baking powder. I know that traditional Scottish Oatcakes do not include flour. However, I added flour to help bind the dough.
    • Wet Ingredients: The wet ingredients consisted of unsalted butter and water. I included the butter to add some richness to the oatcakes.

    Steps: Here’s How I Made the Scottish Oatcakes

    1. I started by pulsing the flour, sugar, salt, and baking powder in my food processor fitted with the steel blade several times.
    Adding baking powder to the food processor.
    1. Then, I added the oats to the food processor. I pulsed the mixture five or six times until the oats were coarsely chopped.
    Pulsing the oats in the food processor.
    1. Next, I added melted butter and hot water to the food processor. I pulsed the mixture about five times until the ingredients were moistened. At this point, the dough was quite crumbly.
    Adding melted butter to the food processor.
    1. I gathered the crumbly dough into a ball and placed it on a floured piece of parchment paper. Then, I covered the dough with another piece of parchment paper and rolled it to a â…›-inch thickness. Scraps may be rerolled and cut until all dough is used.
    Rolling the dough.
    1. Once I had rolled the dough, I cut it into 2 ½-inch rounds and transferred the cut dough to a parchment-lined baking sheet.
    Cut oatcakes.
    1. I baked the oatcakes in a preheated 325°F oven for about 24 minutes until they felt firm to the touch. I removed the oatcakes from the oven and transferred them to a wire rack to cool completely.
    Oatcakes cooling on a wire rack.

    I ended up with 20 absolutely delicious Scottish Oatcakes. Yum!

    Scottish oatcakes on a plate with butter and cheese.

    Recipe Frequently Asked Questions

    Can you use a different type of oats in this recipe?

    The best oats to use in this recipe are Scottish oats. However, they may be difficult to find. You could also use steel-cut oats but would need to alter the recipe somewhat. I’ll explain this below in the Tips and Tricks. I’ve not tried this recipe with quick oats, so can’t comment on how they would work.

    Can the oatcakes be made thicker?

    I’ve made this recipe with both â…›-inch thickness and ÂĽ-inch thickness. While both work, I prefer the thinner thickness. It’s really a matter of preference.

    How long do the oatcakes last?

    Store your oatcakes in an airtight container at room temperature. They should stay fresh for up to one week. You can also freeze them for longer storage – just be sure to separate the layers with parchment paper to prevent sticking.

    What do these Scottish oatcakes taste like?

    These Scottish oatcakes are mildly nutty and earthy due to the use of oats as a primary ingredient. The flavor is predominantly savory. Their texture is a delightful combination of crisp and crumbly, making them the perfect base for various toppings.

    Recipe Tips and Tricks

    • I highly recommend weighing the oats and the flour in this recipe. The reason is that different ways of measuring can yield different quantities.
    • You can use the same weight of steel-cut oats as old-fashioned oats in this recipe, but you will need to alter the recipe somewhat. First, start with the steel-cut oats in the food processor and process for about two minutes to break up the steel-cut oats. Second, reduce the amount of water to three tablespoons. Then proceed with the remaining ingredients and directions.
    • I’m not very good at judging the dough’s thickness when I’m rolling it out. Therefore, I like to use rolling pin thickness rings that fit on the ends of my rolling pin. I’ve had mine for years, and they come in 1/16-inch, â…›-inch, ÂĽ-inch, and ½-inch thicknesses. Just search for rolling pin thickness rings, and you’ll see a number of different options.
    • When I’m rolling out most types of dough, I like to cover the dough with parchment paper. The parchment paper doesn’t stick to the dough and helps keep the rolling pin clean.
    • I haven’t tried making these oat cakes with gluten-free flour. However, I suspect that gluten-free flour would work in this recipe.

    Two Delicious British Toppings for Oatcakes

    While there are many different toppings that would work well on these oatcakes, two British toppings come to mind. One that had its origins in Scotland is Seville Orange Marmalade. The other is Classic English Lemon Curd.

    I hope you liked this recipe for Quick and Easy Scottish Oatcakes as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Scottish Oatcakes.

    Scottish Oatcakes (A Quick and Easy Snack)

    Scottish Oatcakes are a delicious and versatile snack that can be enjoyed by people of all ages. They are made with simple ingredients that are readily available and are quick and easy to prepare.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 24 minutes mins
    Total Time 29 minutes mins
    Course Appetizer, Snack
    Cuisine British, Scottish
    Servings 20 Scottish Oatcakes
    Calories 53 kcal

    Equipment

    • Food Processor fitted with steel blade

    Ingredients
      

    • ½ cup (2.5 ounces) all-purpose flour
    • 1 teaspoon granulated sugar
    • ÂĽ teaspoon fine sea salt (See Tip 1)
    • ÂĽ teaspoon baking powder
    • 1 â…“ cups (5 ounces) old-fashioned oats (See Tip 2)
    • ÂĽ cup (4 tablespoons, 2 ounces) unsalted butter, melted
    • ÂĽ cup (2 ounces) hot water

    Instructions
     

    • Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Set aside.
    • Process flour, sugar, salt, and baking powder in a food processor fitted with a steel blade until well combined, about 4 pulses.
    • Add oats to the food processor and pulse five or six times until the oats are coarsely chopped.
    • Add melted butter and hot water. Pulse until the ingredients are moistened. The dough will be crumbly at this point.
    • Gather the crumbly dough into a ball and place it on a floured surface. Cover the dough with parchment paper and roll to â…›-inch thickness. Cut into 2 ½-inch rounds with a biscuit cutter and place cut oatcakes on the prepared baking sheet. Scraps may be rerolled and cut until all dough is used. (See Tip 3)
    • Bake in a preheated 325°F oven for 24 to 25 minutes or until the oatcakes feel firm to the touch. Remove from the oven; transfer to a wire rack to cool completely.
    • Yield: 20 Scottish Oatcakes. (See Tip 4)

    Video

    Tips/Notes

    1. May substitute table salt for fine sea salt.
    2. May substitute steel-cut oats for old-fashioned oats with the following changes: (1) start by processing the steel-cut oats in the food processor for 2 minutes; (2) reduce the amount of water to 3 tablespoons. Proceed as above.
    3. May cut the oatcakes to ÂĽ inch thickness if desired. The thicker oatcakes will not be as crispy, though.
    4. Store oatcakes in an airtight container for up to a week.

    Nutrition

    Calories: 53kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 30mgPotassium: 29mgFiber: 1gSugar: 0.3gVitamin A: 71IUCalcium: 6mgIron: 0.4mg
    Keyword Easy Oatcakes, Oatcakes, Scottish Oatcakes
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More International

    • Sprinkling confectioners' sugar on the poffertjes.
      Poffertjes (Dutch Mini Pancakes)
    • Classic Quiche Lorraine
      Classic Quiche Lorraine
    • Classic English Lemon Posset.
      Easy Lemon Posset – Quick and Elegant
    • Classic English Lemon Curd.
      Classic English Lemon Curd

    Filed Under: Appetizers, International, Snacks

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Celebrate Christmas with These Amazing Recipes

    • Cranberry pistachio shortbread cookies.
      Cranberry Pistachio Shortbread Cookies
    • Christmas Corn Flake Wreaths
      Christmas Corn Flake Wreaths: A Sweet and Easy Treat
    • White Chocolate Holiday Bark.
      Easy 5-Minute White Chocolate Holiday Bark
    • Red and green Christmas caramel corn.
      Red and Green Christmas Caramel Corn (A Festive Treat)
    • Easy Fudgy Slutty Christmas Brownies
      Easy Fudgy Slutty Christmas Brownies: Indulge in the Ultimate Seduction
    • Spinach Artichoke Dip
      Spinach Artichoke Dip
    • Turkey Shaped French Bread.
      Turkey Shaped Homemade French Bread for the Holidays
    • Dry Brined Spatchcock turkey
      Dry Brined Spatchcock Turkey

    See more Thanksgiving Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Twice Baked Potato Casserole
      Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer