Easy Nova Scotia Oatcakes
Easy Nova Scotia oatcakes, made with just a few basic ingredients you likely have in your pantry! These sweet and salty oatcakes make for a perfect snack or dessert.
Meet one of my all time favorite snack/dessert: Nova Scotia oatcakes!
I grew up in New Brunswick, a small Canadian province next to Nova Scotia. Naturally, it was easy to find Nova Scotia oatcakes wherever we went. My favorite being the ones at Second Cup in Dieppe. If you know, you know.
As we now live on the opposite side of the country and sadly can’t find oatcakes as easily, I thought I’d create my own version at home.
If you’ve never had oatcakes, I highly recommend that you try them. They’re incredibly easy and made with just a few ingredients you likely already have in your kitchen: flour, oats, brown sugar, butter, baking soda and salt. That’s it!
How to Make Nova Scotia Oatcakes:
Here are the simple steps that you need to make oatcakes at home.
- Getting Ready
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Combine the Dry Ingredients
Add the flour, oats, sugar, baking soda and salt to a mixing bowl. Stir together.
- Add the Wet Ingredients
Next, add the cold butter and combine it to the dry mixture, using a fork or your hands. The mixture will be crumbly. Add the water and stir it all together until you get a slightly wet dough.
- Form the Oatcakes
Sprinkle flour on a clean surface. Transfer the dough to the floured surface. Sprinkle a small amount of flour on the dough and roll out until you get a 1/2″ thick rectangle. Cut into 12 squares and transfer to the baking sheet, placed close together.
- Bake
Bake for 15 minutes at 375°F. Let them cool completely, then drizzle with melted chocolate if desired. Enjoy!
Nova Scotia Oatcakes FAQ and Ingredient Substitutions:
Yes! You can easily make this recipe vegan by using vegan butter. I tested this recipe with vegan Becel and it works perfectly.
Yes, this recipe works with different flours. I’ve tried spelt flour, all-purpose white flour and all-purpose whole wheat flour.
For a gluten-free option, you can try using Bob’s Red Mill 1:1 gluten-free flour mix. Oat flour might work as well. Make sure to use gluten-free rolled oats.
You might be able to substitute brown sugar with coconut sugar. However, keep in mind that brown sugar holds more moisture, so you might need to add an extra tablespoon of water to the recipe. The recipe could turn out a bit dry, but it’s certainly worth a try if that’s all you have at home!
This recipe will work with rolled and quick oats. Traditionally, oatcakes were made with old-fashioned rolled oats. This is what I used for my final recipe
Traditionally, oatcakes are served plain, but I love to add a drizzle of chocolate. They’re also delicious served with peanut butter! Enjoy oatcakes with a cup of tea for an afternoon snack or dessert.
I hope you’ll give these a try! And if you do, let me know what you think in the comments.
Nova Scotia Oatcake Variations:
Looking for more oat-filled desserts? Try these vegan chocolate chip oatmeal cookies or easy no-bake oat bars.
Easy Nova Scotia Oatcakes Video:
Easy Nova Scotia Oatcakes
Ingredients
- 1 cup flour (all-purpose white, whole wheat or spelt), spoon and level
- 2 cup rolled oats
- 2/3 cup butter (use vegan butter for vegan option), cold
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup warm water
- Chocolate for drizzling (optional)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Add the flour, oats, sugar, baking soda and salt to a medium mixing bowl. Stir together.
- Add the cold butter and combine it to the dry mixture, using a fork or your hands. You want to get a crumbly mixture.
- Add the water and stir it all together until you get a slightly wet dough.
- Sprinkle flour on a clean surface. Transfer the dough to the floured surface. Sprinkle a small amount of flour on the dough and roll out until you get a 1/2" thick rectangle. Cut into 12 squares and transfer to the baking sheet, placed close together (see pictures). Alternatively, you can do these steps directly on the prepared baking sheet.
- Bake for 15 minutes or until lightly golden and crispy with a slightly soft middle.
- Let them cool completely, then drizzle with melted chocolate if desired. Store in an airtight container at room temperature or in the freezer. They will be slightly crumbly, especially when warm.
Video
Notes
If you make these Nova Scotia oatcakes, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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23 Comments
Faith V.
I am planning on making these, but I am wondering if oat flour would be okay to use instead of white/wheat/spelt flour, as I don’t use or have any of these flours. Thank you very much in advance!
Nourished by Caroline
Hi Faith! You can definitely try oat flour. I haven’t tried it myself, so I can’t guarantee the same result, but I’m thinking it will work. Let me know if you try it! 🙂
Caper in Ottawa
A made this recioe a few times and they turn out great every time! I’ve occassionally used almond milk or cream instead of the water – both were delicious. Today, I added a tsp of pumpkin spice and an extra tablespoon of brown sugar – yum!
Faith V.
I made them with the oat flour, and they turned out great! My husband I both really enjoy these!
Nourished by Caroline
I’m so happy to hear it worked well and that you both love them! Thank you for reporting back. It will help others for sure. Enjoy! 🙂
Sarah
Should the butter be room temperature or cold?
Nourished by Caroline
Hi! Sorry, I should have specified this and I’ll update the recipe. The butter should be cold (refrigerated). Hope you’ll like them!
Sarah
Thank you! They look and smell great. I’m waiting for them to cool now.
Nourished by Caroline
No problem at all! I hope you liked them. 🙂
Carmen
My first time making oatcakes and they turned out perfect! My family loved them. Drizzled half the batch with melted chocolate . Will definitely make again! Thank you!
Carmen from Nova Scotia
Nourished by Caroline
Hi Carmen, thank you for the sweet comment! I’m so happy you liked them, especially coming from Nova Scotia. 😉
Eric Troldahl
Would Ghee work instead of butter? Or a mixture of applesause and Ghee? I am allergic to milk proteins.
Nourished by Caroline
Have you ever tried vegan (non-dairy) butter? This is what I used and it works great in this recipe! I’ve personally never tried ghee, but it could work. It will work better than applesauce, but I can’t guarantee it will turn out perfectly. Hopefully this helps a little!
Tessa
I have made these about 10 times in the past 3 weeks and have no regrets!!! By far my favorite recipe and I love how simple it is, I can whip this up in 10 mins flat now! I made with oat flour and I literally just plop the ball of mixture on a pan with parchment paper and use my fork that I used to mix it and spread the mixture out til it’s flat, then use a pizza cutter to cut it in squares. Done in less than 30 mins! Thank you for this recipe 🙂
Nourished by Caroline
I’m so happy you love them Tessa! Thank you for sharing your feedback, it means so much. 🙂
Caper in Ottawa
A made this recioe a few times and they turn out great every time! I’ve occassionally used almond milk or cream instead of the water – both were delicious. Today, I added a tsp of pumpkin spice and an extra tablespoon of brown sugar – yum!
Nourished by Caroline
I’m so happy you like it! I absolutely love the idea of adding pumpkin spice mix for fall. I’m definitely trying it as well now! Thank you. 🙂
Constance
THANK YOU! I haven’t tried the recipe yet, but I have had a hankering for Nova Scotia oat cakes recently and I haven’t lived there in 20 years. Whey don’t we have these on the west coast, they are soooo good!
Nourished by Caroline
You’re welcome! I completely agree with you. I do miss them too and wish we had them on the west coast! I hope you’ll enjoy the recipe. 🙂
Julie
Je cherchais une recette pour répliquer ceux du Second Cup et par hasard, je suis tombée sur ta recette. So yes, I do know them and dream of them! Merci pour la recette Caroline. 🙂 Toutes tes recettes que j’ai essayées étaient délicieuses.
Nourished by Caroline
Merci beaucoup Julie! Les Oatcakes du Second Cup sont tellement bons! Je suis contente que tu as aimé la recette aussi. 🙂
Christine Comeau
Had to have mine round in shape with a half dip in chocolate instead of a drizzle to match those i used to eat in Moncton, NB, but the recipe is great!!! Next time, I will add just a few of those tiny chocolat chip to the dough, just like the ones in my memory.
Nourished by Caroline
Thank you Christine, I’m so happy you liked the recipe! I completely understand, the ones in Moncton are so delicious, I miss them! These would be so good with chocolate chips in the dough too. 🙂