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Big Batch Cinnamon Oatcakes

Updated on January 13, 2018
Athlyn Green profile image

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 | Source

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 time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Enough to eat and freeze


If you melt your butter first, this will cut down on mixing time.


  • 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.

Mixing Ingredients

Click thumbnail to view full-size
Adding 1 bag of oats to a large bowlAdding dry ingredients and melted fat.Forming into a ball.
Adding 1 bag of oats to a large bowl
Adding 1 bag of oats to a large bowl | Source
Adding dry ingredients and melted fat.
Adding dry ingredients and melted fat. | Source
Forming into a ball.
Forming into a ball. | Source

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.

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. | Source


A pizza wheel makes easy work of cutting your oatcake dough.

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.

Cutting Dough Before Baking

Click thumbnail to view full-size
Cutting oatcake dough with a pizza wheel.Pre-cut squares are easy to lift out, once baked.
Cutting oatcake dough with a pizza wheel.
Cutting oatcake dough with a pizza wheel. | Source
Pre-cut squares are easy to lift out, once baked.
Pre-cut squares are easy to lift out, once baked. | Source


  • 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 Oatcakes
Sweet Oatcakes
Sweet 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

Want a Hearty Breakfast?

Serve thick large slices and top with butter and homemade hot brown sugar syrup. These are delicious and very filling.


  • 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?

5 stars from 1 rating of Big Batch Cinnamon Oatcakes

Have You Ever Made Oatcakes?

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© 2014 Athlyn Green


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    • FatBoyThin profile image

      Colin Garrow 

      5 years ago from Inverbervie, Scotland

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

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      5 years ago from West Kootenays

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

    • vespawoolf profile image

      Vespa Woolf 

      5 years ago from Peru, South America

      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 profile imageAUTHOR

      Athlyn Green 

      6 years ago from West Kootenays

      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.

    • profile image


      6 years ago

      They seem like a great camping snack.

    • Raine Law Yuen profile image

      Raine Law Yuen 

      6 years ago from Cape Town

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

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      6 years ago from West Kootenays

      Hi, I'll be adding more photos soon.

    • KoffeeKlatch Gals profile image

      Susan Hazelton 

      6 years ago from Sunny Florida

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

    • Brie Hoffman profile image

      Brie Hoffman 

      6 years ago from Manhattan

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


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