Oatmeal Crackers | Oatcakes | Egg Free

Crackers for a special treat.

Oatmeal Crackers

Oatmeal crackers are a great base for cheeses, chutneys, tangy spreads. They are especially delicious with celtic sea salt sprinkled over the top.

You might like to also try Wholemeal Bran Biscuits, Lemony Pepper Crackers, Galletti, Buttery ANZAC Biscuit, Porridge, English Crumpets, and Stove Top Scones.

Browse our other snack recipes and other Oats recipes. You might be interested in our British/English recipes here. Or find inspiration in our Mid Spring recipes.



Oatmeal Crackers | Oatcakes

Cuisine: Scottish??
Prep time: 15 mins
Cooking time: 15-18 mins
Serves: 4 – 6, depending on their use

250g rolled oats
a pinch of bicarb soda
1/2 tspn salt
1 Tbspn melted butter or olive oil
less than 100ml very hot water – just off the boil

Heat the oven to 200C.

Place the oatmeal in a blender or food processor and whiz until they become medium-coarse or fine crumbs, according to the texture you want in the biscuits.

In a large bowl, mix the oats with the salt and bicarb soda.  Stir in the melted butter or olive oil.

Add the water very slowly – stop as soon as the dough begins to come together. The amount will depend on your oats and the humidity of the day.

Bring the oats together into a ball, then roll them out as thin as you can. I halve or quarter the mixture for easier handling.

Using a cookie cutter, glass or jar, cut out little rounds from the dough.

Place on a baking sheet and bake in the oven for 15 – 18 minutes. Before I put them into the oven, I like to sprinkle a few grains of Celtic sea salt on the top of each cracker.

Watch them carefully towards the end of the cooking time; they should be just beginning to turn brown at the edges.

Cool on a wire rack, and enjoy.

Oat Crackers





17 thoughts on “Oatmeal Crackers | Oatcakes | Egg Free”

  1. I made your oatcakes, and just wanted to let you know that they’re absolutely wonderful with everything – cream cheese and hummus especially! My only problem was that they went too fast, and I only got three!

    – Sarah

  2. Your love of the life is really so adorable!..can understand why you rediscovered again..:)..nice to know that there is no egg in this..will try my hands sometime!

  3. just found your blog as many do, by accident whilst hunting for a recipe. Mine was for oat crackers and your delightful page came up. Serendipity. I forgot the recipe and today’s jaunt in the kitchen and meandered around your site. What pleasure. Thank you. I too love travel, photography and food. I spent 2 years living in New Delhi and have instilled the delight of Indian cuisine into my children – 4 English living in the States.
    I shall pop in from time to time to browse, be inspired and relax

  4. I also cook without eggs as well as wheat and yeast due to food allergies.

    I made a similar version of this except as bread. I use about 3 tablespoons of oil, a lot more baking powder, no soda, and cook it on top of the stove in a Cuisinart anodized pan and it is wonderful. especially in the morning with coffee.

    I had a serious chocolate craving one night so used my basic recipe for the stovetop bread, except added cocoa powder and sugar and I had a moist, fudgy chocolate decadence cake, cooked right on the stove.

    I also love that the oats are good for cholesterol and arthritis as well as being my favorite form of flour anymore!

  5. I love these. I always grab one on my way out the door on my way to the gym. I’m going yo add some spices in today’s batch.

  6. I’ve been making these a lot since I went wheat free. I used to live in Scotland, and these are really very close in flavour and texture to Scottish oatcakes. However, I have to use about twice the water you suggest. I just roll them out into a baker’s half sheet and cut them in squares, however. Not very traditional, but much easier. If you cut them before baking, they simply pull apart slightly, and you get a bunch of nice rectangular crackers.

    1. Thank you Kris. I love hearing how you are using the oatcakes. Oats, like flours, will vary from place to place and brand to brand, so it is not surprising that you use more water. I am glad that you find a way to make them work for you. All the best.

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