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 my current favorite snack/dessert (whatever you want to call it): Nova Scotia oatcakes!
I grew up in New Brunswick, a 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 tried oatcakes, this is the time to 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!
Notes on the Recipe:
- You can try this recipe with different flours. I’ve tried spelt and all-purpose white and whole wheat flour. Oat flour or all-purpose gluten-free flour could work for a gluten-free option.
- You may be able to substitute the brown sugar with coconut sugar. However, keep in mind that brown sugar holds more moisture, so you may need to add an extra tablespoon of water to the recipe. Note that they could turn out slightly dryer as well. It’s certainly worth a try!
- Traditionally, oatcakes are served plain, but I love to add a drizzle of chocolate. They’re also delicious served with peanut butter!
- Finally, 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.
I hope you’ll give these a try! If you ask me, they’re perfect for isolation baking. I should know, I’ve made them almost 10 times in the past 2 weeks.
Looking for more oat-filled desserts? Try these vegan chocolate chip oatmeal cookies or chocolate coconut oat bars.
Easy Nova Scotia Oatcakes
Ingredients
- 1 cup flour (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 375F. 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.
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!
17 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. 🙂