Recipe for Scottish Oat Cakes

Bread Versatile and Simple

This delicious, make-ahead treat is loaded with possibilities. Try it as a special breakfast with fruit sauce on top, or have them for dessert—broken up in a bowl, covered with fresh-mashed, delicately sweetened strawberries or raspberries, and topped with homemade vegan ice cream. See the variation below for an even easier version.

Recipe courtesy of

Neva Brackett

Prep Instructions

Yield: 12 (1 cake) servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Difficulty Level: Moderate

Recipe Ingredients

1/4 cup whole-wheat pastry flour
1 cup Brazil nuts or walnuts
1 cup quick oats
1 teaspoon salt
1/4 cup liquid sweetener

Preheat oven to 350°F.
Place flour and nuts in food processor and whiz for 1 minute or until nuts are as fine as the flour but not buttery or sticking to the sides. Pour into mixing bowl and add oats and salt. Stir in warmed liquid sweetener until a ball of dough forms, adding a little water if needed. Mixture should stick together but not be so wet that it sticks to your hands.
Divide into 12 walnut-sized balls and place on two nonstick cookie sheets. Roll thin with a rolling pin. If pan sides are deep, turn pan upside down and make cakes on the bottom, rolling them flat with a rolling pin (cover them with plastic wrap to keep roller from sticking).
Bake for 10–12 minutes. Watch them carefully—they burn easily!
Serve with thickened fruit topping (blueberry, cherry, or peach). Add nut or soy milk if desired.
Easy, no-food-processor variation: Replace Brazil or walnuts with 1¼ cups almond flour (usually available at supermarkets) and omit pastry flour. Just stir together 1 cup quick oats, almond flour, and salt, and then add warmed liquid sweetener of your choosing or, if you use sugar, add water.