Oat Cakes Recipe

These Oat cakes make a sumptuous breakfast ! Try out these healthy and energizing oat cakes tomorrow morning and let me know if it works for you!




 Rolled oats2 Cup (32 tbs), quick-cooking or old-fashioned
 Salt1⁄4 Teaspoon
 Baking soda1⁄4 Teaspoon
 Buttermilk1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 47 Calories from Fat 7

% Daily Value*

Total Fat 0.86 g1.3%

Saturated Fat 0.12 g0.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 55.1 mg2.3%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.2 g4.8%

Sugars 0.2 g

Protein 2 g3.6%

Vitamin A Vitamin C

Calcium 0.5% Iron 2.6%

*Based on a 2000 Calorie diet


Place rolled oats in the Bosch bowl, and blend with wire whips until oats are broken.
Add remaining ingredients, and knead ten times.
Handle mixture in the same manner as pie dough.
If too dry add a bit more liquid.
If too moist stir in a little flour.
Shape into a ball and roll out to 1/4 inch thickness.
Cut with a 2 inch cookie cutter or into squares.
Bake on a hot lightly oiled griddle until lightly brown.
Serve hot.
NOTE: One tablespoon butter and 1/2 cup water may be used instead of the buttermilk.
The addition of an egg and 1 tablespoon of butter gives the oat-cake a more tender texture.