🥣 Steel-Cut Oats Oatcakes

 

🥣 Steel-Cut Oats Oatcakes

Ingredients (makes 8–10 oatcakes):

• 1½ cups steel-cut oats

• 2 cups warm water

• 2 tbsp buttermilk powder (or yogurt/kefir/whey)

• ½ tsp salt

• 2–3 tbsp melted butter, ghee, or suet

• ¼ tsp baking soda (optional)

• Oat flour or ground oats to thicken

Instructions:

1. Soak steel-cut oats (night before):

• Combine oats, warm water, and acid medium.

• Stir and soak at room temperature for 24 hours (steel-cut oats need longer).

2. Lightly cook soaked oats (optional but helpful):

• Gently simmer soaked oats with a pinch of salt for 3–5 minutes to soften further. Let cool slightly.

3. Form dough and shape:

• Mix in fat and baking soda (if using).

• Add oat flour to help bind into a workable dough.

• Shape into discs.

4. Cook (same as above):

• Pan-fry or bake as in the rolled oat version.

Serving suggestions:

• Top with butter and honey, use as a base for savory toppings, or enjoy with broth.

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✅ Notes:

• Use baking soda + acid (lemon juice or yogurt) for extra rise and fluff.

• Cook low and slow for crisp oatcakes; higher heat for softer centers.

• Store in an airtight container for 2–3 days or freeze for later.