Easy Vegan Scottish Oatcakes with Sprouted Oats
Made with simple, whole food ingredients, these Easy Vegan Scottish Oatcakes with Sprouted Oats are a versatile, cracker-like any-occasion biscuit your family is sure to love. Whether you need a quick, grab-and-go breakfast, a satisfying snack, or a top-as-you-like appetizer, this oatcake recipe is a scrumptious base to build on!
Kathy adapted this oatcake recipe from Mary Corrigan, her neighbor when daughters Sondra and Alonna were in high school. Kathy remembers how Mary would invite their family over for Friday night supper and serve these oatcakes with a delicious tomato soup. Whenever Kathy makes a batch of Mary’s oatcakes for her family, they disappear rather quickly (her grandchildren love them!).
With as many ways to top these oatcakes as there are people of all ages to eat them, this sprouted oat and whole wheat flour version of Mary’s Scotch Oatcakes recipe invites you to tinker with and tweak it to make it your own. Make them with your favorite nuts (finely ground as we have or more coarsely chopped for extra crunch). Or go nut-free—make them with ground or whole seeds instead or skip that line and let the sprouted rolled oats be the star.
Top your oatcakes with sweet or savory spreads and more! Cashew cream cheese, nut butters, vegan cheese, and hummus are satisfying savory options. Or use your favorite jams, jellies, compotes, or homemade apple sauce or fruit butters to sweeten things up. Or if you prefer to keep things simple, have them as-is and enjoy the subtle nutty flavor the sprouted rolled oats and sprouted whole wheat flour bring to the table.
Make a batch ahead of time and store in an airtight container for future snacking. Pack them for lunches, take them on hikes—our Easy Vegan Scottish Oatcakes with Sprouted Oats are delicious wherever (and however) you serve them!
2 cups One Degree Organics Sprouted Whole Wheat Flour
2 Tbsp brown sugar
1 tsp salt
4 cups One Degree Organics Sprouted Rolled Oats
1 cup vegan butter
1 cup plant-based milk
1 cup nuts, finely ground (optional)
Preheat your oven to 350 degrees F.
Line two large baking sheets with parchment paper and set aside.
In a large mixing bowl, combine flour, sugar, salt, and rolled oats.
Crumble the vegan butter into the oat and flour mixture. Add plant-based milk and nuts (if using) and combine.
Divide dough into 2 portions. Place one portion of dough on a baking sheet. Cover the dough with a piece of parchment paper and roll out thinly and evenly to cover the pan. Repeat with the second
half of the dough.
Cut into 12 large squares for each baking sheet. Or use a round cookie cutter as we did for our photos!
Bake for 10 minutes, rotate baking sheets, and bake for another 10 – 12 minutes.
Allow to cool before serving.