Oatcakes

Easy Oatcakes Recipe

Folks, you all know how much I adore my oatmeal breakfast, right? That’s why these Oatcakes are simply a dream come true for me! This isn’t your run-of-the-mill oatmeal cookie, no siree. Imagine the heartiness of your favorite oatmeal transformed into a golden, crispy delight with an irresistibly chewy center. Each bite is a promise of a heartwarming, energy-boosting morning that will keep you fueled all day long. But the magic doesn’t stop there! With their subtly sweet flavor profile, these oatcakes are the perfect blank canvas for all your topping fantasies. Be it a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of fresh berries, they pair beautifully with just about anything! So, are you ready to kick-start your mornings with a breakfast that’s not only incredibly tasty but also super versatile? Give these oatcakes a try and prepare to be amazed!

Ingredient Notes

Rolled Oats – I used rolled oats for this recipe. Quick oats will also do the trick! Flour – All-purpose flour works best! Sugar – I used brown sugar for a nice caramel taste. Salt – Salt is imperative when it comes to baking, don’t skip it! Baking Soda – This is going to act as our leavener. Maple Syrup – Use your favorite! Substitute with honey or agave if you prefer. Butter – I used unsalted to control the sodium. Water – Make sure it’s boiling water!

How To Make Oatcakes

Storing

This recipe is great because you can bake the oatcakes ahead of time and reheat them for a quick breakfast throughout the week! Store your oatcakes in the fridge, sealed tightly for up to a week!

Freezing

You can also freeze your oatcakes! After the bars have cooled, cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature when ready to serve.