Scottish Oat Cakes
Member recipe

Scottish Oat Cakes

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(14 ratings)

Member recipe by


Serves 1 - 14 Pieces

Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.

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  • 225g oats
  • 60g wholewheat flour
  • 1/2 tsp bicarbonate of soda
  • 60g butter
  • 1 tsp salt
  • 1/2 tsp sugar
  • 60-80ml hot water


    1. Pre-heat the oven to 190C.
    2. Mix together the oats, flour, salt, sugar and bicarbonate of soda.
    3. Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
    4. Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
    5. Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use. In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
    6. Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

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Comments (26)

dougiemac's picture

Followed the recipe to the letter. Absolutely fabulous. The whole secret of the recipe is to use fingers to mix ingredients after adding the water. They mix superbly and a slight dusting of flour on work surface prior to rolling and cutting is required. Used fan oven and 23 minutes was enough, just when edges were going brown.'s picture

These were great! I used 75g of large flake oats, and the rest of the oats were quick oats (I'm in Canada - that's what they're called here anyway!). I used half of the salt called for, but kept everything else the same. I didn't measure how much water I used, but it was quite a lot more than the recipe states. Yummy!

Boost's picture

These were really quite un-palatable. Not only were they far too dry (despite me putting in more water that called for) they also tasted of nothing but the bicarb soda. Maybe the recipe just doesn't translate to Canadian ingredients.

Mercury2014's picture

These were lovely and wayyy better than the shop bought one. Substituted the wheat flour for buckwheat flour and topped with a Mango chutney. Very yummy!

susangoodfellow's picture

Excellent recipe. So easy, great texture and tasty. I too will add less salt next time and needed marginally more water than stated in the recipe, but I did use chunky oats.

I think I will cut into triangles next time rather than use a cutter so I don't have to keep re rolling.

5 stars!

swiftsmith's picture

These are perfect oatcakes, thanks for the recipe! I have made them at home and also at my work with groups of children aged 3-5. The recipe is very child-friendly and they all thought they were delicious! I used a mixture of small and large oats which I think gave them a great texture. Will definitely make again soon.

jmcguire's picture

Loved these, they are simple to make and taste exactly the same as the ones I used to buy. I did need a little extra water to get my dough to stick together - as mentioned in the recipe this probably depends on the type of oats.

fatchilli's picture

i cannot wait to try lots more variations and i am dreamming of them now
yummy yummy
thanks so much

tony21's picture

These are great and so easy to make but I found 1 teaspoon of salt made them too salty for our taste.

Cairistiona's picture

I thought there was far too much salt - and I love salty food. I would halve the salt next time, as otherwise a great recipe.

usise45's picture

I made a slight deviation by using fine oatmeal instead of the flour and olive oil. Added parmesan and a little dried rosemary. A visitor thought they were shop bought. Is that good or bad?:)
Whatever they are delicious

richdorm's picture

Oh yes - and I also substituted the butter with 3 tablespoons of olive oil. Maybe this was why I needed extra water.

richdorm's picture

Great recipe. I found I needed about double the water though. I used a wine glass and made 24 biscuits. I also mixed in caraway seeds, which give an extra flavoursome bite

emmaht's picture

Is there a way to make these with oat flour and less butter ? I am trying to go low cholesterol and increase oats .

rbar49's picture

An oatcake is not a bannock. An outcake is a hard biscuit. A bannock is a soft triangular (a circle, quartered) unsweetened "flatbread" made without yeast (using baking soda to leaven), often baked on a griddle.

Shaeren's picture

Wonderfully easy to make and they tasted much better than shop-bought oatcakes. I've made these a few times now and they always turn out great. I topped mine with some smoked cheddar and a homemade tangy tomato chutney. Yum! :)

Shaeren's picture

I just tried this recipe today and it is AWESOME! The oatcakes were ridiculously easy to make and they tasted great. I could barely wait for them to cool before eating them! Thank you so much for sharing.

chrisdwyer's picture

Excellent stuff. I flavoured mine with a varity of things, some with some dried chilli, some with cracked black pepper, and some with sesame seeds. Perfect with cheese and chilli jam!

miss_k21's picture

Hi I was just wondering how long these keep or if it would be possible to freeze them? I am thinking of making them as a Christmas present and was hoping I could make them in advance.

vinyljustice's picture

Oh, excellent recipe. Thank you.
I just made this as I wanted to try to duplicate some tasty snacks that I had yesterday. These were oatcakes with a seaweed topping. I boiled up 3 big handfulls of kale & added some oil from a jar or sundried tomatoes and added a couple of t spoons of seaweed powder & spread this over the top. I also added some linseed, sesame seeds & pumpkin seeds to the oatcake mixture. This worked out perfectly & saved me around £5 as the snack pack my friend had yesterday cost nearly £5.50 & I am sure the tray I just baked contains just as much in weight as the packet ( if not more ). I will definately make these again.


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Tips (1)

imouse1's picture

If you're having problems with them sticking together, add a half tablespoon more butter and slightly more water. I would also recommend baking powder instead of baking soda. You definitely want to roll these out--they do leaven! Great flavors!