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Author’s Note: In honor of the Family Breakfast Project, I am sharing seven days of easy family breakfast recipes. At the end of the week, I’ll write about how the project went for our family. You can try it out too! Sign up for emails, click through on the web, or download the whole guide here
{Disclaimer: I am not being paid for sharing the program; I just think it’s a great way to help you share breakfast with your family.}

Our favorite local Scottish restaurant–and to be honest, the only Scottish restaurant I know about in Boston–serves oatcakes upon arrival. We go for brunch, and I love their Prosecco cocktails and gigantic egg sandwich. What was I talking about?

Oh right, oatcakes. I’d had these a few times in England too, enough to know that I love any device that allows me to get more butter and jam in my mouth. Oatcakes fit that bill nicely, indeed. I’ve enjoyed noshing on them any time of day with homemade jam (mostly from this book; the winners in my opinion are apple cranberry jam, vanilla rhubarb jam, and slow cooker blueberry butter) and Kerrygold butter.image
oatcakes (adapted from Orangette
yield: ~15-20, depending on cut size

1 ½ c. oats
½ c. white whole wheat flour
½ c. all-purpose flour
2 Tbs. light brown sugar
½ tsp. baking soda
½ tsp. salt
½ c. (1 stick, 8 Tbs.) cold unsalted butter*, diced
3-4 Tbs. buttermilk (substitute: plain yogurt or even water)

*I like to substitute 1-2 Tbs. lard for some of the butter in any baked good recipe because it adds great texture.


  1. Preheat oven to 350°. Line a large baking sheet with parchment. In a large bowl, whisk together oats, flour, sugar, baking soda, and salt. Blend in the butter with a pastry blender or fork until butter is pea-sized. Stir in the buttermilk until a soft dough forms. The dough should be a little crumbly but come together well when pressed with your fingers. 
  2. Lightly flour a work surface, and turn the dough out onto it, patting it to a ¼-inch thickness. Using a 2-inch round cookie/biscuit cutter or juice glass, stamp out oatcakes. Transfer them to the prepared baking sheet. Press together any scraps of dough for an extra lumpy cake or two.
  3.  Bake the oatcakes for 15 minutes or until they are golden brown. Transfer to a wire rack to cool completely, and then store in an airtight container at room temperature for up to a week.

Author’s note: This post is part of Real Food Wednesday