These tangy, savory crackers pair really well with cheese, hummus or peanut butter. They can also be made gluten free if you use certified gluten-free oats and leave out the wheat germ.
By Jane Lyons
Whenever I happen to spot Nairn’s scottish oatcakes for sale in supermarkets here in the States I’m reminded how much I’ve missed these simple crackers (but not the $4.99 price tag!). Luckily I’ve found they’re a cinch to make at home. I added cheese, pumpkin seeds and black pepper for flavor, but the possible variations, both sweet and savory, are endless. 
Cheddar and Pumpkin-seed Oatcakes
- Total Time: 40 minutes
- Yield: 9 1x
Description
These tangy, savory crackers pair really well with cheese, hummus or peanut butter. They can also be made gluten free if you use certified gluten-free oats and leave out the wheat germ.
Ingredients
- 1 and 1/2 cups (130g) oats
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 tablespoons of melted butter
- 2 tablespoons of pumpkin seeds
- 1 tablespoon of wheat germ
- 3/4 cups (180ml) hot water
- 4 tablespoons grated cheddar cheese
- a good dash of freshly ground black pepper
Instructions
- Pre-heat the oven to 400F (200C).
- Place half a cup of the oats and all the pumpkin seeds in a food processor and pulse until you have a fairly fine flour.
- Add the ground oats to the rest of the oats, along with the baking powder, salt, wheat germ and half the cheese – mix well.
- Next, add the melted butter and stir, next gradually add the hot water until you have a stiff dough (you may not need all the water, so be sure to add gradually).
- On a floured surface (for gluten free you could use some of the ground oat flour) roll out the dough until it’s thin.
- Using a large cookie cutter, cut out rounds and place on a baking sheet. Top each oatcake with a little of the remaining grated cheese and a good helping of fresh ground black pepper.
- Bake in the oven for about 20 – 25 mins, until the edges are beginning to brown slightly.
- Leave to cool on a wire rack, then store in an airtight container.
Notes
Recipe note: I used 1 and 1/2 cups of 8 minute cook oats (in Britain they’d be called Jumbo oats). I put 1/2 a cup of them in the food processor with the pumpkin seeds to make a kind of oat flour to bind the whole thing together – you can experiment depending on what type of oats you use. This recipe makes about 18 crackers.
- Prep Time: 15 mins
- Cook Time: 25 mins
