Cinammon for making spicy oatcakesPeople have made oatcakes for many centuries. Regarded by many as an important staple food, oatcakes are synonomous with medieval history, particularly in Scotland. Some historians report that back in the 14th century soldiers from Scotland even carried their own little sack of oatmeal and metal plate so that they could quickly and easily make their own oat cakes to fend off hunger.

Many food scientists now agree that oats are very beneficial to human health, helping to lower cholesterol and aid digestion. If you are looking for a recipe to make your own, there are a number of different ones to choose from. This is mainly because it depends upon which (if any) spices you want to use for the flavouring.

This recipe below uses cinammon which was a spice popular in medieval times. Click here to read more about spices used in cooking during that era.

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  • This is an easy, modern quick-fix take on making oatcakes. In medieval times they would have used a baking method involving yeast or ale barm.
Servings Prep Time Cook Time
4 people 10 minutes 10 minutes


  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 4 egg whites
  • a little butter for frying
Servings: people


  1. Mix together the oats, cinammon and egg whites in a bowl until well blended.
  2. Heat the butter in a frying pan over a medium heat being careful not to let it burn and go brown.
  3. Spoon the mixture into small cake shapes in the hot fat and gently fry for 4-5 minutes each side.
  4. Serve hot on their own or topped with your favorite chopped fruit and/or maple syrup.

Recipe notes

Oatcakes by Shelagh Caudle

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