Scottish Oatcakes: A traditional food in Scottish homes (2024)

FAQs

What are Scottish oatcakes made of? ›

Oatcakes have been a staple of the Scottish diet since at least Roman times and probably long before. In the 14th century, Scottish soldiers carried with them a sack of oatmeal and a griddle, moistened oats were formed into a cake and cooked over a fire.

They are commonly eaten at breakfast or served up with a cheese board,” the post continues. While they may resemble your typical cracker, oatcakes are generally eaten alongside a meal, such as scrambled eggs or soup, in place of bread. Find the recipe below.

They're high in gentle fibre, which not only helps us stay regular, but also 'feeds' the friendly bacteria in the gut. These bacteria then make a substance called butyrate, which helps keep the gut lining healthy.

As oatcakes are flour based, most of the calories they contain come from carbohydrates. Having said that, they're also a great source of fibre. One eight-inch oatcake contains 34g of carbohydrates and three-grams of fibre – meaning that one oat cake meets 12 percent of your daily fibre intake.

The simplest thing to do with them would be to grate some cheese and add fried onions and mushrooms. You could also try spinach or peppers, hummus or perhaps some tinned salmon.

The North Staffordshire oatcake is floppy and pancake-like, as opposed to the more famous Scottish biscuit, but it has a delicious oaty taste. The batter-whisking aerates each one like a crumpet or pikelet (the latter are often sold alongside) or the closest physical relative I can think, of a galette.

The taste of oatcakes is unique. They have a magical flavor that is sweet, but not too sweet, and a bit salty. Part dessert, but mainly a snack, oatcakes are cookie-like but sort of cracker-like too—very much like hobnob biscuits. These oatcakes are perfect with a cup of tea or a cup of coffee.

Oatcakes have been a staple of the Scottish diet since at least Roman times and probably long before. In the 14th century, Jean le Bel accompanied a French count to England and Scotland, and describes nuns making "little pancakes rather like communion wafers", and this is thought to describe the making of oatcakes.

The Sleep Council's Lisa Artis recommends eating oatcakes before bed, especially if it's a little nibble you're hankering after. “Oatcakes with cheese are a great bedtime snack as it contains complex carbohydrates and protein to optimise tryptophan levels.

How long do oatcakes last? ›

Oatcakes are not as commonly known as oatmeal cookies, but in a survival situation, they are far more useful. They last for weeks if you cook them out properly and store them well.

Oats have been proven to reduce cholesterol, help lower high blood pressure and reduce the risk of cardiovascular disease.

A typical medium slice of white bread contains around 1 gram of fibre but around 95 calories. One Nairn's Organic Oatcake contains 1 gram of fibre but only 46 calories – half those in a slice of bread. So, for the same calories as a slice of white bread, you can have two oatcakes and double your intake of fibre.

As we have seen, oats are a superb food choice for blood sugar control. You can eat them as oat flakes (cold) or soak and cook them to make porridge. Oatcakes are the best 'bread' choice, for example, with your scrambled or boiled egg, or as a snack during the day with a high-protein spread such as hummus.

Oatcakes have a wonderful, nutty, wholesome taste. They go fabulously well with cheese, but they are also great with a bit of honey. Actually, oatcakes excel in supporting roles. They also make good breakfast substitutes—oatmeal on the go.

Description. Hamlyns Scottish Oatmeal, in its distinctive red pack, is Scotland's leading brand of oatmeal. We use only premium Scottish oats, which are stoneground, using traditional milling stones, milled to a medium grade, which makes a superb smooth porridge which can be made in a pot or in the microwave.