Dairy Free Apple-Cinnamon Oat Cakes

Dairy-Free Apple-Cinnamon Oat Cakes

I first discovered Scottish oat cakes on the Plan to Eat blog, and they’ve been a staple for breakfast in our home ever since. (As a side note, I have read that some regions make this type of oat cake while others make a more savory version without sugar or milk that is more of a cracker, and I’d love to try those!)

Because I’m dairy free, I’ve adjusted the recipe to avoid the butter and milk so that I can enjoy them with the girls. This week, we decided to add diced apples and cinnamon to a batch, and I’m looking forward to trying other fruit combinations in the coming weeks. {Peaches!}

These are quick to whip up in the morning, absolutely perfect with a little fruit and a fried egg, and filling enough to keep you full all morning.

Dairy-Free Apple-Cinnamon Oat Cakes

Dairy Free Apple-Cinnamon Oat Cakes
 
Ingredients
  • 2 cups old-fashioned oats
  • 1-1/4 cup white whole wheat flour*
  • ¼ cup coconut sugar (or brown sugar)
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ cored apple, finely diced
  • ¼ cup coconut oil**
  • ½ cup unsweetened vanilla almond milk
Directions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine oats, flour, sugar, baking soda, salt and cinnamon. Stir until mixed. Add the apple and toss until combined.
  3. Add the coconut oil, using the back of the spoon to rub it into the flour until it resembles a coarse meal. Add the milk and mix well.
  4. On a lightly floured surface, roll (or press) the dough into a circle until it is ¼" thick. Use a knife or pizza cutter to cut it into 8-12 wedges.
  5. Transfer to a stone or baking sheet.
  6. Bake for 12-15 minutes until the edges begin to brown. Let cool slightly and serve warm or store at room temperature for later (but ours never last!).
Notes
*To make these gluten free, use certified gluten-free oats and grind additional oats to make oat flour instead.

**Use virgin coconut oil for a slight coconut flavor or refined for no coconut flavor. If it's hot in your kitchen, stick the pre-measured oil in the freezer while you combine the dry ingredients so that you can add it as a solid rather than a liquid.

 

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Mandi Ehman is the blogger behind Life Your Way. She and her husband have four beautiful girls plus one baby boy, and together they live, work and homeschool on a little slice of heaven in wild, wonderful West Virginia. Mandi loves coffee, chocolate, easy meals, beautiful things and minimalist spaces.
  • Cassie

    Thanks! I’m always looking for dairy-free snacks for my allergic daughter, especially living in the land flowing with cheese and butter (a.k.a. France). This looks like a winner!

  • Alexa Mason

    We’ve been experimenting with several different breakfast recipes with oats.

    These look great!! I can’t wait to try them.

  • Diana

    What’s the texture of these like? More like baked oatmeal or more like a muffin? Love apple cinnamon flavor with oats, so these will probably show up at our house soon :)

    • http://lifeyourway.net/ Mandi @ Life Your Way

      Hi Diana! They’re denser than a muffin and drier than baked oatmeal, but I’m having trouble coming up with a better comparison than those!