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Gluten-free oatcakes

Really easy and delicious, they never last for too long at our house.

Oats are praised as a healthy breakfast option, generally in the form of porridge, but if you are trying to stay away from sweet foods, these oatcakes provide the goodness of oats without the extra sugar.

Technically a gluten-free cereal, commercially sold oats may be contaminated with gluten, so it's a good idea to go for one labelled as GF.

Health benefits of oats include the following:

  • Oats are nutrient rich, providing vitamin B, iron, magnesium, manganese and selenium.

  • High in fibre, they may help lower cholesterol, balance insulin and improve bowel movement.

  • Beta-glucans in oats may help stabilise inflammation


  • 250g oatmeal (or regular oats, blitzed)

  • 25g butter (alternatively, coconut or olive oil)

  • 1/2tsp bicarbonate of soda

  • pinch of salt

  • 100ml hot water

  • Optional: herbs (oregano, rosemary or thyme go really well), spices (turmeric or ginger)


  1. Preheat the oven to 180°C

  2. Boil the water in a saucepan, remove from fire and add the butter (or oil).

  3. Place the oatmeal in a large ceramic or glass bowl, and add the bicarbonate and salt (and any herbs and spices you want).

  4. Add the oily water to the dry ingredients and stir well with a wooden spoon.

  5. Use your hands to bring the soft paste together.

  6. Sprinkle the work surface with oatmeal.

  7. Roll out the dough - as thin as you can (the thinner, the crunchier)

  8. Use a cutter to mark out the rounds.

  9. Place on a baking tray.

  10. Bake in the oven for about 20 minutes, turning them over halfway through.

  11. Remove from the oven and allow to cool.

  12. Place on a wire rack to cool completely.

As I said, they don't last for long at home, but do keep them in an airtight container.

Slather with butter, coconut oil, hummus, avocado, and top up with your garnish of choice.

Please share your ideas for topping in the comments, and feel free to send me your best pics.

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