Seedy Oatcakes Recipe

Click to rate
(11 ratings)
Sending your rating




20 min


20 min


  • 150g (5oz) medium oatmeal

  • 150g (5oz) porridge oats

  • 100g (4oz) plain flour
  • ½ tsp black pepper
½ tsp salt

  • 50g (2oz) Seeds (mix of sunflower, poppy seeds & sesame)
  • 100ml (3fl oz) olive oil


  • Preheat the oven to 180C/160C fan/350/Gas 4. In a large bowl mix together the oatmeal, porridge oats, black pepper, salt and seeds. Pour over the olive oil and mix until combined.

  • Add 150ml (5oz) of warm water adding a little more if necessary to bring it to a firm dough.

  • Dust a surface and two baking sheets with flour. Roll out the dough to 6mm (¼in) then cut out 24 rounds with a 7cm (2¾in) cookie cutter.

  • Place on the prepared baking sheets and transfer to the oven for 20 minutes. Cool on a wire rack and serve with cheese & chutney. Store in an airtight container.

Top Tip for making Seedy Oatcakes

Before baking roll the edges of the oatcakes through a shallow saucer of water. Then roll through poppy seeds to coat the edges. Bake as normal

Click to rate
(11 ratings)
Sending your rating

Explore More

Most Popular

Test Ad Calls