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Big Batch Cinnamon Oatcakes

Athlyn Green enjoys whipping up tasty dishes in her home kitchen. She's received many requests for her recipes and is happy to share.

No Fuss, No Muss, No Measuring

Oat Cakes

Oat Cakes

If a Little Bit is Good, More is Even Better

I don't know about you, but I love oatcakes in all their pleasing varieties, whether thick or thin, plain or slightly sweeter or served cold or warm and drizzled with syrup. I like them as is and spiced up with hints of cinnamon and allspice tempting the taste buds. There's just something about oatcakes' slightly crunchy and rich goodness that is so appealing.

Knowing how to make your own oatcakes means you have another recipe to fall back on when you want an oat-based quick bread, whether as a tea bread, as a sweet, or to accompany breakfast or supper. These can be bought, of course, but when you make them at home, you control what goes into them.

When you just can't get enough of oatcakes, it makes sense to make them in big batches. In this article, I'm going to walk you through how to make a large batch of cinnamon oatcakes in record time and with minimal effort. Big-batch oatcakes can be made with ingredients you probably already have on hand, and what could be easier than dumping everything into a large bowl, not worrying about measuring, mixing all, and then popping everything into the oven? This is truly the lazyman's way to make a huge batch of these lovelies.

If you've never made oatcakes before, no worries. There are lots of photos that will walk you through the process. And making a large batch is no more difficult than making a small batch.

Ready to get started?

Prep timeCook timeReady inYields

15 min

30 min

45 min

Enough to eat and freeze


  • 1 lb butter, room temperature or melted
  • 1 bag (1 kg) quick oats
  • a couple of handfuls of white or whole wheat flour, approximately (1-2 cups)
  • a shake of baking powder, (about 2 tsp.)
  • a pinch of baking soda, (1/2 tsp.)
  • a shake of white sugar, about (1/2-1 cup) taste and adjust to preference
  • generous shakes of cinnamon, taste and adjust to preference
  • a capful of vanilla
  • water enough so dough holds together


As can be seen by the ingredients list, using a pound of butter and a bag of oats, and pinches, shakes and handfuls, eliminates having to measure out your ingredients. These oatcakes are pretty much fail proof if you follow the instructions. And by all means, taste, taste, taste, to make sure your oatcakes are sweet or spicy enough.

A Word About Spices

Cinnamon and allspice can truly add to the flavor of oatcakes. If you plan on making a sweeter oatcake these spices will help to enhance the flavor.

How to Make Big Batch Oatcakes

  1. Take a pound of butter out to thaw. Leave at room temperature until soft. Use entire brick and drop into a large stainless steel bowl.
  2. Pour in 1 bag of quick oats.
  3. Add approximately 2 cups of whole wheat flour.
  4. Add baking powder and baking soda. Use your palm and visuals to estimate
  5. Add sugar, vanilla and cinnamon and stir well. Taste and adjust sugar and cinnamon, if necessary.
  6. Pour in a little water and start working with your hands. As you knead the dough, it will slowly form into a ball. You don't want it too dry and crumbly, nor too wet, just moist enough that it holds together well.
  7. Knead dough until all dough holds together.

Knead Until Ingredients Form a Ball

The kneading is what takes the longest when making oatcakes and because this is a larger batch, it takes a little more "arm power." As you knead, add a little water and keep going. If needed, add more water but avoid making your dough overly wet. You want your oatcakes to be slightly crispy when cooked.

The water is added to help the ingredients stick together. If this doesn't happen right away, keep kneading.

Spread Out Dough With Fingers in Greased Pan


Spreading Oatcake Dough Out in Pan

When you have a large ball of dough, take out a large cookie sheet and grease it with butter or shortening, then divide dough into 6 portions and place evenly in pan. Dividing the dough makes it easier to flatten in the pan.

Spread out oatcake dough with fingers and push and work this until it is one solid mass, and work dough out toward edges of the pan. Keep working with your fingers until pan is completely covered.

When pan is filled with oatcake dough, even the surface. I lightly dust a glass or rolling pin and run it over the top of the dough. This helps the press the dough together and gives oatcakes a better appearance.

Scroll to Continue

Using a Floured Rolling Pin to Flatten Surface

Rolling the dough helps oatcakes to hold together once cooked.

Rolling the dough helps oatcakes to hold together once cooked.

Cutting Dough

Take a knife or a pizza wheel and cut into squares or rectangles. It is important to do this before cooking. Because of the crumbly nature of oatcakes, if you cut them afterwards when they are stiff, they might break apart. By cutting your dough right in the pan, you also save time by not having to roll out dough on the counter and cutting it into rounds and there's less cleanup.


  • Place pan inside of another pan. Double-panning ensures bottoms don't over-brown.
  • Cook in a preheated oven, 325 and reduce heat to 275-250 after 15-20 minutes. Continue cooking until oatcakes are golden brown and cooked in the middle.

Baked Oatcakes


Why Are Oatcakes Healthful?

Cinnamon is a perfect complimentary spice to add with oatmeal and the two together deliver important health-protective benefits. As can be seen from the ingredients, these oatcakes offer the goodness of oats, cinnamon and whole wheat flour, all of which have been shown to combat high cholesterol. While these oatcakes do contain fat in the form of butter, this is still preferable to margarine or hydrogenated fats, which are so damaging to the human body.

For vegans and vegetarians, this recipe also offers another menu item, that is milkless, eggless, and meatless.

Different Ways to Make Oatcakes

In these videos different methods are shown for how to make oatcakes. This can help for those who have never made oatcakes or who might want to make adjustments to the big-batch recipe in this article. Some recipes use melted butter and warm water.

How to Make Oatcakes With Melted Butter

Serving Suggestions

Plain OatcakesSweet OatcakesSweet Toppers

serve with butter

serve with butter

corn syrup

top with cheese

sprinkle with icing sugar

maple syrup

top with eggs


hot syrup

top with bacon



top with ham



Scottish Oat Cakes


  • Oatcakes can help to round out a breakfast of bacon, eggs, and hash browns
  • In many places, people also eat them for dinner. They make a good accompaniment for fried potatoes and meat.

Enjoy Your Oatcakes

Give yourself a health and flavor-boost with oats that go far beyond the standard bowl of oatmeal. Truly, who ever knew oats could taste so good?

Want a Smaller Batch of Oatcakes?

  • Scottish Oatcakes--Traditional Oatcake Recipe
    Scottish oatcakes are a favorite in our family. They are a traditional oatcake served hot from the oven with butter and hot syrup. This Hub includes a recipe for Scottish Oatcakes that you can print off.

© 2014 Athlyn Green


Colin Garrow from Inverbervie, Scotland on June 24, 2015:

Sounds yummy! I really like the no measuring bit - that's my sort of cooking! Great Hub, voted up.

Athlyn Green (author) from West Kootenays on December 29, 2014:

Vespa, it is a 1 kg bag. I have no idea how many cups are in that.

Vespa Woolf from Peru, South America on December 29, 2014:

How many cups of oats are in a bag? About 2 cups, or the same amount as the wheat flour? I´d love to try this!

Athlyn Green (author) from West Kootenays on June 30, 2014:

Hi Rain, butter is best, as it gives them such a nice crispy texture. And better flavor, too.

Hi Dragonfly, yes they are great for packing if you are going for a hike or camping. Very, very good with tea.

dragonflycolor on June 30, 2014:

They seem like a great camping snack.

Raine Law Yuen from Cape Town on June 29, 2014:

Lovely, can you use margarine or does it have to be butter only?

Athlyn Green (author) from West Kootenays on June 28, 2014:

Hi, I'll be adding more photos soon.

Susan Hazelton from Northern New York on June 27, 2014:

You had me at - no fuss, no muss, no measuring. I definitely have to try them.

Brie Hoffman from Manhattan on June 26, 2014:

Looks good, I'll have to try making em.

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