Healthy Breakfast Oatcakes Recipe (2024)

This gluten-free orange cranberry breakfast oatcakes recipe makes the perfect breakfast! They are giant oat patties or "cookies" made with natural sugar and hearty oats - a meal that keeps you full and fueled at under 300 calories.

Oatcakes

These healthy oatcakes are like eating a bowl of nourishing oatmeal without the liquid and is just as satisfying as baked oats (which also tastes like cake)! These are the best healthy oatcakes for breakfast or a snack. Not to be confused with Derbyshire oatcakes or Scottish oatcakes which are smaller, crunchier and flatter. This oatcakes recipe has a beautiful soft texture, thick cake-like center, and resembles a breakfast cookie.

They are gluten-free oatcakes naturally sweetened with dates and honey. I used to get them all the time at Blenders and started making this copycat version without processed sugars. If cranberries are not your thing, you can swap them out for mini chocolate chips.

Recipe Ingredients

• gluten-free quick cook oats - You can use rolled oats, but the texture combines best with quick cooked and if gluten is not an issue than you can use regular oats.
• gluten-free flour - like the oats, if gluten is not an issue you can use whole wheat flour or spelt flour
• cinnamon
• Chia seeds
• baking powder
• Pink Himalayan salt - we use himalayan salt for its health benefits of natural minerals
• Medjool dates - remove pits and soak for 2 hours or overnight first. What are Medjool dates? Learn about dates here.
• orange juice
• fresh orange peel / zest
• egg whites
• plain nonfat Greek yogurt
• honey - you can substitute maple syrup for the honey if needed
• dried cranberries, raisins, or mini chocolate chips

How to make oatcakes

First soak the dates in a bowl with water on the counter for 2 hours or overnight in the refrigerator.

Then add them to a food processor with the egg whites, honey, and Greek yogurt.

In a large bowl combine oats, flour, chia seeds, orange zest, baking powder, cinnamon, and salt. Mix well and set aside.

Pour the wet ingredients into the dry ingredients, add the cranberries or chocolate chips, and mix to form a dough ball.

Using a ½ cup measuring cup, scoop out the dough and press it into the cup. Gently flip upside down and tap it on the parchment lined baking sheet to remove the oatcake.

Repeat for the remaining batter, making 5 patties total. Bake at 350 Degrees F. for 15 minutes.

Best gluten-free oats for this oatcake recipe

Make sure all oats say "certified gluten-free" on the packaging. If gluten is not an issue you can use ones that are not gluten-free.

Quick Cooking Oats

Quick cook, or quick cooking oats work best for this health oatcakes recipe. They provide a soft blended texture that is slightly chewy.

Old Fashioned Rolled Oats

Traditional oatcakes use rolled oats, and in this particular recipe it makes the cakes a little more dry. It works, but you may need to add about 1 tablespoon of water to the batter.

Porridge Oats or Steel Cut Oats

I do not recommend using porridge / steel cut oats when making breakfast oatcakes. The oats do not absorb as much liquid and and lends crunchy unpleasant bites.

Frequently Asked Questions

Favorite Breakfast Oat Recipes

• Healthy Peanut Butter and Jelly Baked Oatmeal
• Pumpkin Breakfast Cookies With Oats
• Homemade Granola Bars Recipe
• Baked Oats: 4 Ways
• Caramel Chocolate Oat Bars
• Peanut Butter Oatmeal
• Creamy Instant Oatmeal
• Oatmeal Muffins

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