These delicious little Sea salt and Black Pepper Oatcakes are a great base for snacks and are so tasty just on their own. Crunchy and full of nutty wholesome flavour, when combined with healthy toppings they become nutritious and filling.
Sea Salt and Black Pepper Oatcakes are high in soluble fibre. The oats work to slow down your digestion keeping you feeling fuller for longer. They also contain no added sugars and are great to nibble on when the mid-afternoon munchies kick in!
What you'll need to make oatcakes
- Oats, the regular rolled oats used for porridge
- Wholemeal flour
- Sea salt
- Freshly ground black pepper
- Melted butter
- Hot water
Here's how quick and easy it is to make Sea Salt and Black Pepper Oatcakes!
- Pre-heat your oven to 180C/350F.
- Mix the oats, wholemeal flour, sea salt and freshly ground black pepper together in a large bowl.
- Add the hot water (not boiling) to a glass jug, pour in the melted butter and mix.
- Pour the melted butter and hot water into the dry ingredients.
Combine the ingredients thoroughly to form a soft dough.
Dust your work surface with wholemeal flour and roll out the dough to your desired thickness, mine are around 5mm (just under ¼ inch), but I also make them thinner too for scooping up light dips like hummus and guacamole.
Cut out shapes using pastry cutters and carefully arrange on a baking tray.
- Bake for around 30 minutes until lightly golden. Flip the oatcakes over halfway through baking to ensure crispness.
- Allow to cool before diving in.
Make it your own!
You can adapt these Sea Salt and Black Pepper Oatcakes by adding chilli flakes and other herbs and spices to the dough to make an endless variety. We love the sea salt and black pepper combination but a hit of chilli is always welcome!
Delicious healthy toppings for oatcakes
- Almond butter, protein-rich and a good source of healthy monounsaturated fat.
- Cottage cheese, a low calorie cheese, again high in protein. Sprinkle with chilli flakes, black pepper or chopped herbs for extra flavour.
- Avocado, fantastic mashed, lightly sprinkled with cayenne pepper.
- Scrambled egg with chopped herbs. Another great protein source.
- Hummus, full of plant-based protein and low carb. So many different varieties to try, sun-dried tomato, jalapeno, caramelized onion and so on. Use the oatcakes to scoop up the hummus!
- For a touch of sweetness, llightly mashed banana drizzled with honey.
And, of course, there's always cheese, Roquefort, Dolcelatte, Gorgonzola, Brie, Camembert, Danish blue, all work wonderfully well on or spread over oatcakes.
What toppings have you tried?
Why make your own?
These Sea salt and black pepper oatcakes really quick and easy to prepare, you can have a batch ready in around and they are also full of wholesome ingredients. When you make your own, you know exactly what's in them, no strange e-numbers, preservatives or fillers.
The oatcakes also make great little foodie gifts for birthdays, house warmings or Christmas especially when paired up with some home-made chutney and small cheeses.
- Keep the baked oatcakes in a biscuit tin, cookie jar or an airtight container. They will be good for a week or more.
- We use reusable sandwich wrappers to freeze oatckes, they should be good for up to 3 months in the freezer. Just thaw thoroughly before serving.
You can if you would like a finer textured oatcake, but this isn't necessary as the finished oatcakes should have some texture and oatcakes are best crispy, rustic and full of whole oats.
Yes, just replace the dairy butter with vegan butter.
More delicious baking:
Sea Salt and Black Pepper Oatcakes
- 2 ½ cups oats
- ½ cup plain wholemeal bread flour
- ½ stick unsalted butter, melted
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ¾ cup hot water, not boiling
- Preheat your oven to 350°F.
- In a large bowl place the oats, wholemeal flour, sea salt and freshly ground black pepper and mix well.
- Pour the melted butter into a glass jug and add the hot (not boiling) water to it and stir to mix well.
- Pour the wet ingredients (melted butter and hot water) into the dry ingredients (oats, flour, salt and pepper) and combine well to form a soft dough.
- Dust your work surface with wholemeal flour and roll out the dough to your desired thickness, mine around around 5mm.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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