Cinnamon Oatcakes
Warm, wholesome, and lightly spiced, these Cinnamon Oatcakes are the perfect combination of rustic charm and flavorful indulgence. Made with rolled oats, whole wheat flour, and a generous dose of ground cinnamon, these oatcakes boast a delightful crumbly texture and a natural sweetness from brown sugar. A touch of vanilla and optional honey drizzle elevate their comforting flavor profile. Easy to prepare in just 15 minutes of prep time, they bake to golden perfection in under 20 minutes, making them a versatile treat for breakfast, snack time, or an afternoon tea companion. Whether served plain or paired with your favorite spreads, these oatcakes are a satisfying way to enjoy the wholesome goodness of oats with a hint of cinnamon warmth. Perfect for cozy mornings or as a quick grab-and-go option!
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Recipe Information
Ingredients
- 150 g Rolled oats
- 100 g Whole wheat flour
- 50 g Brown sugar
- 2 tsp Ground cinnamon
- 1 tsp Baking powder
- 0.5 tsp Salt
- 85 g Unsalted butter
- 100 ml Milk
- 1 tsp Vanilla extract
- 2 tbsp Honey (optional, for drizzling)
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, ground cinnamon, baking powder, and salt. Stir to distribute the dry ingredients evenly.
Cut the unsalted butter into small cubes and add it to the bowl. Use your fingertips or a pastry cutter to rub the butter into the dry mixture until it forms a crumbly texture.
In a separate small bowl, mix the milk and vanilla extract together.
Make a well in the center of the dry ingredients and pour in the milk mixture. Stir gently with a spoon until the mixture comes together as a sticky dough. Avoid overmixing.
Lightly flour a clean surface and turn the dough out onto it. Gently press the dough into a flat disk about 1 cm thick.
Use a round cookie cutter (or the rim of a glass) to cut out oatcakes. Gather any scraps, re-roll the dough, and repeat until all the dough has been used.
Place the oatcakes onto the prepared baking sheet, leaving a small gap between each one.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown.
Remove the oatcakes from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle with honey before serving for added sweetness.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 89.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 358 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
