Healthy oatcakes recipe using no flour or oil with added seeds. These oatcakes are made with a mixture of five different seeds that add taste, crunch and nutrition. Oatcakes are so easy to make that you will wonder why you ever used to buy them!
This oatcake recipe is high in plant protein and fibre. It’s the perfect crunchy base for a savoury or sweet dip.
This gluten-free oatcakes recipe is suitable for wheat-free, vegan and oil-free diets. Ensure these oatcakes are gluten-free by using gluten free oats. I always make with gluten free oats and it works really well.
These oatcakes are made without any palm oil unlike most that are sold in the shops.
Five Seed Oatcakes Video Recipe
I usually make a somewhat round shape of dough to get triangular oatcakes. But any shape works well – lots of byte sized squares make for a handy on-the-go snack to keep in your bag.
Any hulled seed works well in this oatcake recipe so just use whatever seed you have in your store cupboard. I always try to add a bit of chia or flax as this helps to make a firm mixture that doesn’t stick to your hands.
Keep your seeds in the freezer especially once open as the air and light causes them to go rancid in a few weeks. Seeds or nuts last for months in the freezer.
Most commercial oatcakes have added oil and this is often palm. I wanted to make oatcakes that are free of any added oil. They taste even better than the shop bought ones due to being freshly baked.
Palm oil plantations are responsible for much of the destruction of the rainforest so I try to avoid buying it. Also the palm oil in most shop bought products isn’t healthy either. If it’s not good for you or the planet it’s a bit of a no-brainer to avoid palm oil where possible.
Its very difficult to buy oatcakes that are gluten-free, palm oil-free and wheat-free but easy to make your own. Freshly baked oatcakes taste much better than their shop bought counterparts.
These oatcake crackers are loaded with protein and fibre from the mixture of seeds and oats.
If you want to store these oatcakes for a few weeks I would recommend double baking. A 2nd bake after cutting will make sure they are dry enough to be stored. Because I like a simple life and food never lasts long in my house I bake just once.
You can add oil if you like to the oatcakes after adding the hot water. 1 tbsp of a heat stable high smoke point oil like rapeseed is enough to give a slightly crispier oatcake. I’ve made this recipe 3 times and found the oil doesn’t really make much difference to the end result so prefer to make these oil free.
Homemade oatcakes recipe without any palm oil. Easy to make oatcakes from just oats and seeds.
These healthy crackers are filling and nutritious. Making your own freshly baked oatcakes tastes way better than shop-bought.
- 1½ cups / 150g Rolled oats
- 2 tbsp Sunflower seeds
- 2 tbsp Pumpkin seeds
- 2 tbsp Sesame seeds
- 2 tbsp Chia seeds
- 2 tbsp Flax seeds
- a pinch Salt
- ¼ tsp Baking soda
- 1 cup / 235ml Hot water
- 2 tbsp Mixed seeds, to sprinkle on top
- Pre-heat oven to 375F / 190C
- Grind the oats using a small blender. They don’t have to be a fine powder, unless you want fine oatcakes. I like the rough type so 30 seconds is enough.
- Mix together all the dry ingredients in a bowl (leaving 2 tbsp of mixed seeds to top later) and add the hot water a tablespoon at a time until it forms a solid dough that doesn’t stick to your hands. Use boiled water that has been left to stand for a few minutes.
- Form a firm ball with your hands. Add more oats if you’ve added too much water.
- Leave the ball of dough to stand for 5 minutes to help it all stick together.
- Press the dough out on non-stick paper using your fingers to form one piece about 5-10mm in thickness.
- Sprinkle on a mix of 2 tbsp of all the seeds on top and press firmly into the dough.
- Using a blunt knife or spatula score out the oatcakes – If making triangles just score with 4 lines to make 8 oatcakes.
- Bake for about 30 mins until the oatcake starts to go golden.
- Remove from the oven and cut into separate oakcakes while still hot.
- Leave to cool for 10 mins and then break apart and enjoy within 5 days, although they are best fresh.
- Return to the oven for 5-10 mins until bone dry if you want to store the oatcakes for several weeks.
- Always store home made oatcakes in an airtight container
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Amount Per ServingCalories 124Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 180mgCarbohydrates 16gFiber 4gSugar 0gProtein 4g
Oatcakes were documented during the Roman conquest of Britain in AD 43 and most likely existed long before then.
They were most common in Scotland for thousands of years as people elsewhere turned their noses up at oats and considered them animal feed.
However in recent years, oatcakes have grown massively in popularity as people seak more nutritious foods.
These are the oatcakes that are in the marmite cashew cheese recipe.
85 thoughts on “Five Seed Oatcakes”
I just made these oatcakes but I altered the recipe slightly (with no disrespect to the original recipe, only to reduce the calories). I love a recipe you can alter depending on your mood!
This time I omitted the seeds, except for 1 Tbsp to sprinkle on top, and added about 2 Tbsp nettle powder, 1 Tbsp nutritional yeast and 1 Tbsp oil. Placed it in oven for 20 min. Turned out tasting slightly ”green” but still good!!! 🙂 (Next time I might reduce the nettles to 1 Tbsp or go with some other superfood. 😀 ) Thanks for the recipe!!
Oh, I forgot to mention that even my hubby and daughter loved the oatcakes!! 🙂
Will be trying these! Thank you for the recipe!
Pro Tip: This wants barely 100mls of water, not the 250 said in the article. I was adding water ‘until it stopped sticking to my hands’… 300mls later it wasn’t getting much better. Why say 250mls in the ingredients?
Hi there, the recipe is 1 cup / 235ml but that’s just a guide as oats can vary so much and that’s why in the recipe I say to add just a tablespoon at a time. Better to have too much hot water on standby than too little so I do go for the most you would ever need. How did you find the final oatcakes?
These were good, but here is my experience: the oatcakes stuck to the parchment paper! I’ve never had this happen when making a cracker. I removed them from oven, lifted the parchment off the cookie sheet, and let them cool the 10 minutes. That may have been my mistake. Next time I’m just going to oil a cookie sheet and proceed without the parchment paper. Also, I wound up using only about 3/4 cup of the water. And while I liked the seeds, the ones pressed on top before baking still fell off (maybe because I had to turn them up side down to try to remove the stick on paper). So, next time: no parchment, lightly oiled cookie sheet, no seeds on top before baking. And a bit more salt. Just my observations. Otherwise, vEry tasty and healthy!
Hi there, glad you liked parts of this recipe. It really does depend on the non stick sheets you use – I use what we call greaseproof paper and they come off easily. I tried with non stick silicone and it did stick, so I tend to use greaseproof so it can be oil free. Yes I list way too much water for most cases – it does depend on the oats but just add the tbsp at a time as per the directions as I figure its better to have too much warm water on standby than not enough. Will update the directions to say push in the seeds on top, sorry for missing that out
I’ve just made these and a recipe from River Cottage for a present and yours were far superior ! Absolutely gorgeous and crispy with no nasty greasy back taste like a lot of others.
The River Cottage ones are already in the bin… yours are bagged u0 ready to gift and I have plans to make loads more tonight for me ?
Thank you for the recipe !
Ah thanks so much, that’s always lovely to hear. I like this recipe but because it’s got no added fat it doesn’t last as long. But better for you 🙂
I made these yesterday and they really lack salt, so next time I will add maybe a teaspoon. No matter how hard I pressed the top seeds in, they pretty much all fell off so I won’t do that next time. I was wondering if I wanted to make it more of a soft bread and not a cracker how long would I bake it? Thanks!
Are the seeds essential, or would the oatcakes work without them? Could I substitute any of them for caraway seeds, which I like better?
They’re not essential, although do help as it’s oil free and it can be quite dry without it. Caraway would work, although just for the flavour as you wouldn’t add that many
Thanks for answering so quickly – that’s really helpful.
I have made these today. I didn’t have sesame nor pumpkin seeds. So just put more of other seeds. It was great and very easy to make. I didn’t have any problems. Recipe is great. I did use less water (but this depend on the oats i guess)
I agree it needs a bit of more salt to it. Next time i will add more. Also will try with all other seeds as i love sesame and pumpkin seeds.
But definately these are much nicer & healthier than from the shop!
Really nice to hear! thanks
Was just looking at the calories. I always thought that oatcakes were light and healthy but seems they actually are quite high in calories. The 124 calories are based on how much grams? Thanks a lot
Hello, there’s nothing wrong with calories you need them to live. What’s wrong is empty calories that provide no nutrition. This is per large oatcake and the recipe makes 8 healthy oatcakes
Can I add a flavor like garlic powder? Thanks for the recipe!
Sure, use this oatcakes recipe as a base to add any extras that you like!
Chopped stem ginger?
Garlic in oatcakes? Scottish people will be outraged…
I just made these oat cakes..I was out of crackers to go with my poke tuna…made these and added onion powder and garlic powder …instead of adding salt I used everything Basel seasoning!! Delicious ! Next time I’m adding ceyanne pepper!
Amazing! So nice to hear that you liked these oatcakes!
Nice crispy oatcakes.. I did part of the dough with caraway seeds rolled in at the last minute, then a fine grate of hard cheese..
might do them thicker, with some pinhead oatmeal mixed in next time. Thanks!
Ah thanks glad you liked and that sounds like a great addition!
Hi, is it ok to freeze thee oat cakes?
Afraid that doesn’t turn out very well as they have no fat so go very hard. Best baked and eaten not long after
Thanks so much for this wonderful recipe. Just tried them for the first time and there’s hardly anything left…. They haven’t even had a chance to cool properly. My husband, who usually avoids anything with seeds on as it looks far too healthy ;-), stole one as soon as they had been cut, then another and another and then asked me to please bake a tin full. Great recipe and will definitely be added to our favourites!
Oh wow that’s great that your husband likes them! Thanks for sharing 🙂
Once my supply of oatcakes dried up as a result of lockdown I panicked. Thank you for this recipe – it has been a life saver (ok, slight exaggeration!). We now live in the US and the only oatcakes over here seem to have a ton of sugar on them (I know, right?). These are excellent and always turn out beautifully. Like others I tend to use much less water, a teaspoon of salt and a tablespoon of oil. I make at least one batch per week! Thanks again (ps love them with pine nuts!)
I have tried the recipe today and used a bit less water than a cup. I was afraid that the dough would stick in my hands too much.
The taste was great, but the slides turned out to be quite hard. Is it because I cooked a bit longer than 30min or because I used less water?
Hi, did you eat straight away? They do get quite hard the next day as there’s no fat. If not concerned with oil could add 2 tbsp of oil with a high smoke point like macadamia nut oil then they are more crumbly and last for a couple of days