Go Back
Scottish Oatcakes.
Print Recipe
5 from 2 votes

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.
Prep Time5 minutes
Cook Time24 minutes
Total Time29 minutes
Course: Appetizer, Snack
Cuisine: British, Scottish
Servings: 20 Scottish Oatcakes
Calories: 53kcal


  • Food Processor fitted with steel blade


  • ½ cup (2.5 ounces) all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon fine sea salt (See Tip 1)
  • ¼ teaspoon baking powder
  • 1 ⅓ cups (5 ounces) old-fashioned oats (See Tip 2)
  • ¼ cup (4 tablespoons, 2 ounces) unsalted butter, melted
  • ¼ cup (2 ounces) hot water


  • 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 ⅛-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)



  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 ¼ 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.


Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 71IU | Calcium: 6mg | Iron: 0.4mg