Bready or Not Original: Scottish Oatcakes

Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | 0 comments

These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

Bready or Not Original: Scottish Oatcakes

When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

Bready or Not Original: Scottish Oatcakes

I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

Bready or Not Original: Scottish Oatcakes

These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

Bready or Not Original: Scottish Oatcakes

Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

Bready or Not Original: Scottish Oatcakes

Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

Bready or Not Original: Scottish Oatcakes

These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
Course: Appetizer, Main Course
Cuisine: Scottish
Keyword: cheese, cracker
Author: Beth Cato


  • food processor
  • large cookie sheet
  • cookie cutter


  • 2 1/2 cups old fashioned oats
  • 2 Tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1/2 cup hot water


  • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
  • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
  • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
  • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
  • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.


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