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Breakfast Oatcakes

Breakfast Oatcakes

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
Serves: 12
  • 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.
  1. Preheat the oven to 160°C. Grease or line a paper cases in a 12 muffin tray.
  2. Combine the oats, flour, baking powder, salt, linseeds and bukinis in a large mixing bowl.
  3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together.
  4. Stir just until the butter melts and sugar has just dissolved, don’t allow it to boil.
  5. Pour the coconut oil mixture over the oat mixture.
  6. Add the eggs, and stir again until everything comes together
  7. Spoon the dough into the muffin holes, nearly filling them.
  8. Bake for 25-30 minutes, the oatcakes are golden.
  9. Remove the tin from the oven and allow to cool for a couple minutes.
  10. Then, run a knife around the edges of the cakes and tip them out onto a wire rack.
  11. Serve warm or at room temperature.