Yeotown LifeCooking

Gluten Free Oat Cakes

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Here Caroline shows us how to make her much loved melt in your mouth oat cakes. These make the perfect snack for on-the-go breakfasts, packed lunches, or quick snacks. Add spices and flavourings (sweet or savoury!) to make them your own.


  • 280g Porridge Oats
  • 280g Oatmeal (can be made by pulsing oats in blender)
  • 150ml Sunflower Oil
  • Pinch of Salt
  • Cracked Black Pepper
  • Boiling water


  • Preheat oven 180 degrees.
  • Add dry ingredients into a large mixing bowl then stir in the oil. Mix well.
  • Add boiling water to form a dough, go gently with the water as it doesn’t take much. If you add too much don’t worry – just add more oatmeal to absorb the surplus water.
  • Roll out dough to about 4mm (depth of a £1 coin is a good rough guide).
  • Cut out discs and place on a baking tray lightly dusted with flour or oatmeal. All the trimmings can go back in the mixing bowl and be combined with a touch more hot water and then re-rolled to make more oatcakes!
  • Bake for 20mins.
  • Leave to cool on baking tray and store in an airtight container.

Serve With

Avocado – Eggs – Hummus – Chilli

Jam – Nut butters – Honey

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