Breakfast Oatcakes
Breakfast Oatcakes
The classic Oatcake is often dry and boring – not what we crave to start our day. But, add a few extra ingredients and package it as a convenient muffin and all of a sudden you have the perfect on the go breaky or a snack.
Tips for serving
If you like them warm, just pop them into a preheated oven at 200°C for 5 – 10 minutes or 40 seconds in a microwave. Cut them in half and smear with a little butter or almond butter. This is also great for packed lunches, you can keep a stash of the oatcakes in the freezer and pull them out the night before a busy day – they’ll be just as fresh as the day you made them.
Breakfast Oatcakes
Prep time
Cook time
Total time
Author: The Orange Pantry
Serves: 12
Ingredients
- 3 ½ cups of rolled oats
- 1 ½ cups of spelt
- ½ teaspoons of baking powder
- 2 teaspoons of fine sea salt
- ¼ cup of linseeds
- ¼ cup of bukinis
- ½ cup of coconut sugar
- ⅓ cup of coconut oil
- ½ cp of unsalted butter
- 180ml maple syrup
- 2 large eggs, Lightly beaten.
Instructions
- Preheat the oven to 160°C. Grease or line a paper cases in a 12 muffin tray.
- Combine the oats, flour, baking powder, salt, linseeds and bukinis in a large mixing bowl.
- In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together.
- Stir just until the butter melts and sugar has just dissolved, don’t allow it to boil.
- Pour the coconut oil mixture over the oat mixture.
- Add the eggs, and stir again until everything comes together
- Spoon the dough into the muffin holes, nearly filling them.
- Bake for 25-30 minutes, the oatcakes are golden.
- Remove the tin from the oven and allow to cool for a couple minutes.
- Then, run a knife around the edges of the cakes and tip them out onto a wire rack.
- Serve warm or at room temperature.
