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! These oatcakes are made without any palm oil unlike most that are sold.
Suitable for wheat-free, vegan and oil-free diets. You can easily make these oatcakes gluten-free by using gluten free oats. I always make with gluten free oats and it works really well.
Five Seed Oatcakes Recipe
- Total time: 50m
- Yield: 8 oatcakes
- Calories: 110 cal
- 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
How to make
- 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 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 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 into the dough.
- Bake for about 30 mins until the the oatcake starts to go golden.
- Remove from the oven and cut into seperate 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 in an airtight container
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 makes for a handy on-the-go snack to keep in your bag.
Any hulled seed works well with this 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.
Most commercial oat cakes 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.
These 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, just 1 tbsp of a heat stable 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.
These are the oatcakes that are in the marmite cashew cheese recipe.