Oatcake Chaos


I don’t often eat porridge for breakfast, as although it’s an economical and healthy dish, I tend to find it makes me sluggish for a couple of hours afterwards.  (Not to mention the joy of chipping the concrete-like remains off the saucepan when I get home in the evening).  However I had a bit of success this week using a version of the below bannock recipe, balanced with some protein in the form of scrambled egg, or soft cheese with marmite, which gives the slow-burn benefit of the oats without leaving me feeling like a python that’s eaten a particularly fat goat…

Jack’s recipe is all oats as she food-processes some of them to provide a smoother element to the dough.  Lacking such modern mechanical fripperies I substituted a little wheat flour – the result still had that distinctive oat crunch.



120g ordinary porridge oats

20g white self-raising flour

Pinch salt

5 tablespoons water

40g marge or butter

Gently melt the butter in a pan with the water.  When completely melted, mix with the other ingredients and form into a ball of dough.  Add a little more water if necessary.

Cover and leave for 30 minutes.  Then roll out and flatten/cut into whatever shape desired.

Grease a baking tray and bake in the oven at 180 degrees for 20 minutes, turning once.  Leave to cool and serve with topping of choice.


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