These homemade oat cakes can be enjoyed with hummus, guacamole, dairy-free cheese, jam- you name it! They are ultra crumbly, tasty, and light, which makes them perfect for lunch with fresh salad or to nibble on by themselves. They are somewhere between a cracker and cookie, and not only are they super versatile, but they are easy and quick to make as well.

Scottish Oat Cakes [Vegan, Gluten-Free]

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20 oat cakes

Cooking Time



  • 2 cups of gluten-free oats
  • 1 1/2 cups oat flour
  • 1/3 cup of light olive oil
  • 1 tablespoon of hot water
  • A pinch of salt


  1. Preheat the oven to 350℉ and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, add in the oats, ground oats, oil, water, salt, and combine until a dough like texture forms. If it's too crumbly, add more water. Set aside for 15 minutes to allow the oats to absorb the water.
  3. Dust a clean worktop with flour and roll out the dough until around one tenth of an inch thick.
  4. Using a round cookie cutter, cut out the oatcakes and place them onto the lined baking tray.
  5. Once all of the oat cakes are ready, pop them into the oven and bake for 20-25 minutes or until golden in color.


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