Why has it taken me this long to make my own oat cakes?! I think I was on the rice and corn cake train for far too long! Now to be honest buying them from a packet is not the end of the world, and it’s definitely even easier than making your own, but you are potentially cutting down on packaging, you can make some cool shapes and sizes and it’s so satisfying knowing you’ve made something from scratch!
- Gluten Free Oat Flour or just grind down the oats you use regularly to oats!
- Olive Oil or oil of choice! I reckon Sesame would also add an incredible flavour or Avocado oil!
- Warm water
That is it! There are obviously so many potential flavour options… you could add whatever herbs and spices you like, some cinnamon and even a little maple for a sweet variation, or some super finely chopped dried fruit if you fancy it!
I love these topped with sunflower seed butter or my latest obsession…carrot and sunflower seed butter dip! Recipe coming SOON!
Homemade Oat CakesPrint Recipe
- 250g oat flour
- 1/4 tsp salt
- 60g olive oil (or avocado or sesame oil)
- 45ml warm water
Preheat oven to 180C (350F).
Mix together all ingredients in a bowl. Set to one side for 10 minutes.
Roll out dough between two pieces of parchment paper so it's approximately 1/4 of an inch thick.
Cut out oat cakes using desired size and shape cutter; I made 20 average sized oat cakes!
Place on a baking tray line with baking paper. Bake in the preheated oven for 20 minutes.
Allow to cool before storing in a seal tight container for up to one week at room temperature out of direct sunglight.