Oat Cakes

31 July 2014

Or, in our case this week, beach cakes.

Yesterday, in the same breath I used to say, goodnight, I also promised the kids breakfast on the beach — one more thing to love about Summer. 

Click below for recipe

This week, as we adjust ourselves back to our Swedish time zone, I am so thankful for our neighbourhood beaches and the distraction they provide! (Being outside is one of the best things to do for jet lag, here) I love an excuse for a picnic, too (here | here) and the novel idea of a breakfast on the beach makes me feel like we’re extending our vacation. These oatcakes are such a great breakfast because you just wrap them up and go! Easy to make  — even toddlers can bake these — and so wholesome: they’re like a “bowl of oatmeal” in cake form.

The kids told me that I need to share the fact that these are a dry “cake”  so that their firm texture doesn’t surprise you; however, their oat scone-like consistence, makes these perfect to transport and for spreading with what you love: jam, honey or nut butter.

This recipe is so unfussy that it is even perfect for the small hands of a toddler — a perfect kids bake recipe with wholesome ingredients, perfect for every day.



(adapted from Super Natural Every Day by Heidi Swanson)
3 cups rolled oats or spelt oats
2 cups whole spelt flour or whole wheat pastry flour
1/2 teaspoon baking powder
2 teaspoons fine grain sea salt
1/4 cup flax seeds
3/4 cup chopped pumpkin seeds (or walnuts*)
1/3 cup extra virgin coconut oil
1/3 cup unsalted butter
3/4 cup pure maple syrup or honey
1/2 cup natural cane sugar (This is optional and personal**)
2 large eggs, lightly beaten

1. Preheat oven to 325 with a rack in the top third in the oven.  Line cupcake tins with paper.

2. Combine oats, flour baking powder, salt, flax seeds, and chopped pumpkin seeds*. in a large mixing bowl.

3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar dissolves. Do not let mixture get too hot.  

Note: If kids are baking these, I find that it works for me to soften the coconut oil and butter to room temperature and then, have the kids stir this this is a regular pan that is not heated. The results are practically the same and then, there’s no worry about heat, if this is a concern and you have small hands. In other words, you soften the coconut oil and butter, but have the kids add all of these ingredients together in a mixing bowl and have them mix well with a wooden spoon and or fork. Follow the rest of the recipe as written but, this will not “pour” it, you will spoon these soft ingredients over the next, oat mixture.

4. Pour coconut oil mixture over oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Note: If kids are baking and have spooned the soft coconut oil over the oat mixture, they will then combine well. In a separate bowl, slightly beat the eggs with a fork  and then, pour over the batter and mix. 

5. Bake 25 to 30 minutes until the edges of each oatcake are deeply golden. Do not over bake. Remove pan from the oven and let cool for a few minutes. Serve warm or at room temperature.

The recipe makes 12 big oatcakes or 24 small. I like to make these smaller. You can freeze extras to pull out, on the run, for one week.

* The original recipe calls for walnuts, which I love, but I’ve adjusted the recipe for no nuts and a household allergy. 
** Adjust the sugar to your personal taste. For just our family, I make these without sugar but, if you have a sweeter tooth than we do, go ahead and keep this original measurement.