These are a tasty and healthy quick bread you can use for any occasion. If you think you are sensitive to glutens, use gluten-free oats and flour.

1 cup quick cook oats
1/4 cup whole wheat flour
1/2 tsp baking soda
1 tsp salt
1/2 tsp sugar
1/8 cup coconut oil, room temperature, or canola oil
2 to 3 ounces hot water from a boiled kettle
Extra flour and oats for dusting

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• Lightly grease a large baking sheet. Set aside.
• Pre-heat the oven to 375F.
• In a large glass bowl, add the oats.
• Sift in the flour, baking soda, salt and sugar. Stir well to combine.
• Using a pastry cutter or 2 knives, cut in the oil until the mixture resembles coarse bread crumbs.
• With a wooden spoon, stir in the water by adding it little by little to the dry ingredients until you have thick dough that is not too sticky.
• Dust a clean work surface with the extra flour and oats.
• Dust a rolling pin with flour.
• Roll out the dough until it is about 1/2-inch thick.
• Dust the rim of a drinking glass.
• Cut the dough into rounds using the rim of the drinking glass. Place each oatcake on the prepared baking sheet.
• Re-roll the dough scraps and cut out again, until all the dough has been used up.
• Place the baking tray in the oven and bake the oatcakes for 10 minutes.
• Using a spatula, turn them over.
• Continue to bake for another 10 minutes, and check for doneness. They should be slightly golden brown.
• Continue to bake for 2 minute intervals until desired doneness. Be careful not to let them burn, which they can do easily due to the butter.
• Remove from the oven and let cool on the baking sheet for 5 minutes.
• Transfer the oatcakes to a wire rack to continue cooling. They should be firm and crumbly like a cookie when they are done.


These can be used in place of crackers or bread, and topped with everything from cheese to peanut butter. They will freeze well, so if you wish to make a second batch, allow to cool fully before placing in a plastic container or baggie. Allow to defrost at room temperature for 15 minutes before using.