This is a really, really easy recipe for Oat Cakes, also known as Scotch Scones. It comes from a family favourite cookbook: “Choice Cooking” Canadian Diabetes Association 1982 (p 162) and is one of my dad’s specialities. He has perfected his Oat Cake technique over the years and  I am positive he could make these in his sleep.

These make a great snack when you’re on the go, and are delicious on their own or with butter, jam or any other spread you can imagine. I love the slight sweetness to them and think they work well alongside soup or salad. They can be frozen but trust me when I say that they don’t last long enough to warrant freezing. I would have to make 3-4 batches in order to have enough left for the freezer. Yes, they are that good!

My dad prides himself on his organizational skills in the kitchen and compares himself to the ‘Anal Retentive Chef‘ from Saturday Night Live. I have my own ‘style‘ when it comes to working in the kitchen which means that making a simple sandwich requires most of the dishes, pots, pans and utensils in the cupboards.

The last time I visited my parents in Australia my dad was ordered to make several batches of oatcakes. I photographed the process and learned some great techniques – or so I thought. My dad and I are alike in many ways but I am certainly not as detail oriented when it comes to baking. Although not as pretty as my dad’s oat cakes, my ones tasted just as good.

Next time I may try to add some different ingredients like lemon zest, cinnamon and raisins or cranberries and dark chocolate.



  • 450ml / 1 ¾ Cups Quick Rolled Oats
  • 375 ml / 1 ¼ Cups All Purpose Flour
  • 50 ml / ¼ Cup Sugar (I used caster)
  • 15 ml / 1 Tablespoon Baking Powder
  • 2ml / ½ teaspoon Salt
  • 125 ml / ½ cup Butter or Margarine melted (I used butter of course!)
  • 75 ml / ⅓ Cup 2% or Semi-Skimmed Milk
  • 1 egg


  1. Combine rolled oats, flour, sugar, baking powder and salt in a large bowl
  2. Beat together butter / margarine with milk and egg
  3. Stir liquid ingredients into flour just until combined – Do Not Overmix
  4. Turn mixture onto a lightly floured surface and pat out or roll into a rectangle about 23 x 90 cm ( 9 x 12 inches)
  5. Cut into 9 rectangles, then cut each again diagonally to form 18 triangles
  6. Place on a lightly greased baking sheet
  7. Bake in a 220°C / 200°C Fan Assisted / 425°F / Gas Mark 7 for 12-14 minutes until golden brown

Makes 18 oat cakes.

NOTE: “The secret of a good muffin is in the mixing. Overmixing creates a tough texture and tunnels. Stir the wet and dry ingredients together until the dryness of the flour just disappears. The batter will be lumpy as it should be.

Organizing the dry ingredients

Preparing the wet ingredients

This is going to get messy

Ready to roll

Maybe I should have used a ruler

As soon as I take this photo I’m going to eat all 3 oat cakes

After I hoover up the excess flour and wash the mixing bowls I’m going to have another 3 oat cakes