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.
- 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
- Preheat oven to 350 degrees.
- In a medium bowl, combine oats, flour, sugar, baking soda, salt and cinnamon. Stir until mixed. Add the apple and toss until combined.
- 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.
- 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.
- Transfer to a stone or baking sheet.
- 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!).
**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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