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Cinnamon Spice Breakfast Oat Cakes

Posted Oct 16 2013 12:47pm

I'm so excited to share this recipe with you today!
If you like oatmeal cereal for breakfast (and quite possibly even if you don't) you will fall in love with these all natural oat cakes -- simple and portable oatmeal biscuits that contain all the goodness of oatmeal cereal served up in a whole new way!
When I came across this  post on Scottish oatcakes, I was immediately taken by the simplicity and wholesomeness of these lovely oat biscuits.  Charles, the author of the post, will take you through the Scottish version and history of oatcakes and I couldn't agree with him more that "more people need to try these wonderful little things." So today I'm spreading the love with my interpretation of Charles' delightful recipe.  (And, for bonus marks, if you can figure out how Charles gets 24 oatcakes from one cup of oatmeal, please write to me!). 
Some of you may be familiar with the puffy rice cakes made by Quaker.  The ones that taste a bit like air. Quaker rice cakes were very popular when my boys were growing up as a less-sugary snack option for toddlers (and moms alike). I find oat cakes, which I've not come across before, more interesting both nutritionally and texturally.  
The texture of the featured oat cakes is not entirely crispy like a cracker.  I would say it is more reminiscent of a biscuit - somewhat chewy but also slightly crunchy.  Subtly sweet and full of fall aroma (smells so good baking).  The next time I make this breakfast version, I'm going to toss in some plump raisins or slivered dried cranberry or apricot. Chopped up apple might also be fun to experiment with.  It also occurs to me that there are endless possibilities on the savory side -- rosemary, cumin, Parmesan, cayenne pepper... oh my, the places you'll go! (the Scots are cringing right now as I bastardize their classic).  
Something else too.  Although I don't encourage the overuse of protein powder, (it's not food and can cause digestive distress when taken in frequent/large quantities), adding it to the mix would turn these wafers into a super post-workout option (since they travel well, you could pop them right into your sports bag).  They would also be great for those early morning car or bus rides when there just isn't time for an at-home breakfast.
Triple the batch and store them in an air-tight container all set to go. Warm them up before enjoying (savor the incredible aroma they release) or simply eat them at room temperature.

Cinnamon Spice Breakfast Oat Cakes (Gluten Free, Vegan) ~ modified from  FiveEuroFood
  • 1 generous cup (250 mL) 100% whole grain pure uncontaminated oats***
  • 1/2 tsp (2.5 mL) cinnamon
  • 1/8 tsp (1.25 mL) nutmeg 
  • 1/8 tsp (1.25 mL) allspice (or pinch of clove)
  • 1 + 1/2 Tbsp coconut oil (22 mL), melted (or melted butter if preferred for a non-vegan version)
  • 1 tsp (5 mL)  pure maple syrup
  • slightly less than 1/2 cup (100 mL) hot water

Makes approximately 8 oat cakes but you can easily double or triple the batch!

  1. ***Pure oatmeal does not contain gluten however many commercially sold oats do due to cross-contamination issues. If you are gluten sensitive or have celiac disease, be sure to seek out certified 'gluten-free' oatmeal.
  2. I am a very clumsy baker and dough maker.  Kneading and rolling dough are more often exercises in frustration from my pov but this recipe is SO simple, you cannot go wrong!! That's one of the things I love most about it (that and the fact that these delightful oat cakes smell like warm apple pie when baking... heavenly).  A perfect project with youngsters too!
  3. The oat cakes themselves are fairly subdued in taste - the flavor really comes from the additions - herbs/spices and toppings. Providing the dry/wet ratio is generally respected you can work with a sweet or savory version of your choice drawing from your favorite herbs and spices. The sky is the limit in terms of variations on this recipe.  My son and I have plans to make a rosemary, sea salt version together tomorrow afternoon.
  4. You can enjoy these cakes on their own or with any number of toppings: nut or seed butter, yogurt, ricotta or cottage cheese, sharp cheddar with a spicy red pepper jelly, goat cheese, as you wish.


Heat oven to 375 F.

  1. Place oats in a roomy bowl and add cinnamon, nutmeg and allspice, stirring to combine.
  2. Add melted coconut oil or butter to oats followed by maple syrup, stirring to combine.
  3. Add hot water to oat mixture, allow it to sit for about 5 minutes and then blend with your hands and form into a ball-like shape.  If the mixture is too wet, add more oats incrementally and do the same with water if the mixture is too dry.
  4. Lay a piece of parchment on a spacious counter surface or table and dust with gluten-free flour (I used quinoa).  Place oat bundle in the center.  Dust the oat bundle with a little bit more gluten-free flour.  Place a second piece of parchment paper over the ball and gently press down on the ball with your palms. 
  5. Using a rolling pin (or, any other weighted bottle) roll the dough out until quite thin, about 1/10 of an inch (3mm).  
  6. Using a round cookie cutter (I used an inverted wine glass) cut the dough into discs, making as many oat cakes as you can.
  7. Meanwhile, line a baking sheet with parchment paper and transfer the oat cakes on the ungreased sheet.
  8. Place the sheet in the oven and bake the oat cakes on one side for approximately 7 minutes or until the oat cakes feel somewhat resistant (firm to the touch).  Flip the oat cakes over and bake for another 7 minutes or until firm. The color of the oat cakes should not change very much.
  9. Remove the oat cakes from the oven and allow them to cool for a moment before enjoying on their own or with any number of toppings (see suggestions above in Notes section).  Meanwhile, enjoy the smell of apple pie wafting through your kitchen as they bake ;-).

© Inspired Edibles

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I especially enjoy these little oat cakes with yogurt  my husband's favorite topping is orange marmalade which is also super yummy!

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