Homemade Mini Oatcakes

´I must stop eating crisps, I must stop eating crisps, I must stop eating crisps´. So healthy homemade oatcakes it is! Shop bought oatcakes are too expensive and these are really cheap and quick to make. I’ve added rosemary (which I am addicted to) and black pepper so that there is more flavour than your average oatcake. I’ve also replaced the butter with coconut oil to make them even healthier.


This recipe is for a batch of around 40 mini oatcakes, double the quantities if you want to make more, they store really well.


  • 115g oats
  • 30g wholewheat flour
  • 1 dessert spoon of dried rosemary
  • a good grind of coarse black pepper
  • 1/4 tsp bicarbonate of soda
  • 30g coconut oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 40 ml hot water


  1. Pre-heat the oven to 180C.
  2. In a bowl, mix together all the dry ingredients.
  3. Add the coconut oil and rub together until everything is mixed thoroughly.
  4. Gradually add the hot water (from the kettle) mixing as you go until you have a thick dough. Don´t make it too wet, so make sure you add the water a bit at a time.
  5. Roll out the dough (to be honest I did this with my hands). Aim for a thickness of no more than .5cm for the best crunch. Then cut to whatever shape suits you. I make rounds as well as easy dipping strips.
  6. Put the oatcakes on a baking tray and bake for approx. 20mins. or until slightly golden brown.




  • Serve nude, (not you! …the oatcakes)
  • Serve with a delicious dollop of cream cheese topped with fresh herbs
  • Serve with sharp cheddar cheese / dolcelatte / stilton
  • Serve with ham and a slice of pickle
  • Serve with pate and slice of tomato
  • Serve with a bowl of hummous
  • Serve with sweet watermelon rind chunks

The list is pretty endless…
I´d love to know what you do with yours, let me know.



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