Chewy Oat Cakes

Several years ago I saw some little oat cakes at La Montanita Coop. They were sold singly in plastic wrap. I bought one, liked it, saved the ingredient list, experimented with making my own. This is my current version that fits well into the Weight Watcher's core program. They are chewy and dense. Good to take on a hike or on the run for breakfast. Fast and easy to make.

The Recipe

Quantities are approximate. You can experiment with proportions. This makes about 12 biscuit-sized oatcakes.


  1. Preheat oven to 300 degrees. (Toaster oven works well.)
  2. Mix together the oatmeal, salt, and spices in large bowl till spices are evenly distributed.
  3. Stir in the remaining ingredients. Mix well with your clean hands, mushing everything together well.
  4. Place on clean surface.
  5. With your hands, flatten into a slab about 3/4 inch thick.
  6. Use a biscuit cutter (or some such) and cut into circles.
  7. Put on lightly greased cookie sheet. (You don't have to leave any space between them if space is tight in, say, toaster oven.)
  8. Bake for 30 to 35 minutes at 300 degrees. (They should come out dense and chewy.)
  9. After they are cool, store in the refrigerator.
  1. Instead of banana, use approx. 2/3 cup milk plus 4 T. honey.
  2. Add dried fruit. (They are so good with the craisins.)
  3. Instead of, or in addition to, pecans or walnuts, use sunflower seeds or chopped almonds or ground flax seed or other nuts or seeds.

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