Ingredients
Scale
- 2 cups (200g) old-fashioned rolled oats (gluten-free if needed)
- ½ cup (60g) all-purpose flour (or gluten-free 1:1 blend)
- ¼ cup (50g) brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup (60ml) honey
- ¼ cup (55g) unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- Optional: pinch of flaky sea salt and extra toasted oats for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, flour, brown sugar, baking soda, and salt.
- In a separate bowl, whisk together honey, melted butter, egg, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined—battery won’t be stiff.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheet. Flatten slightly and sprinkle with extra oats and sea salt if using.
- Bake for 12–14 minutes, until golden brown and set around the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For a vegan option, swap egg for 1 tbsp flaxseed + 3 tbsp water (let sit 5 mins), and use maple syrup instead of honey.
- Oatcakes will crisp further as they cool. Store in an airtight container for up to 5 days, or freeze for up to 1 month.
- For extra authenticity, use stone-ground Scottish oats if available.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 oatcake (makes 12)
- Calories: 112 Kcal
- Sugar: 8g
- Sodium: 62mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 17mg
