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.
Recipe by The Orange Pantry at