Oat Cakes

If you aren’t too familiar with oat cakes, they’re quite simply crackers made predominantly from oats. Their mild flavour means they makes a great accompaniment to a variety of sweet or savoury dips and spreads, such as houmous or dairy free butter.


225g (2 ¼ cups) rolled oats

½ tsp bicarbonate of soda

1 tsp dried oregano

2 tsp extra-virgin olive oil

Pink Himalayan sea salt


1.Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with greaseproof paper.

2.Blitz the oats in a blender (I use the milling blade on the NutriBullet), but not too finely. A few chunks of oats are okay. Use 25g (1/4 cup) of the oats to dust a work surface.

3.Mix the oats, bicarbonate of soda, a pinch of salt and the oregano together in a bowl, then stir the olive oil and 125ml (1/2 cup) water to form a dough.

4.Roll out the dough on the oat-dusted surface to about 5mm thick.

5.use a cutter or the top of a glass to cut into 6cm circles.

6.Place on the lined baking sheets and bake in the hot oven for 25 minutes, until crisp and golden, turning halfway.

7.Allow to cool and keep in a airtight container.


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

%d bloggers like this: