Cheesy Oatcakes – Gluten Free

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I do like oatcakes, a fairly plain and gluten free biscuit.  They are very easy to make and go so well with cheese and pickle etc.  So I decided to make some, but to add a little additional flavour too as they can be a little bland.

So the addition of some grated parmesan cheese is what I opted for.  That was to give a subtle cheesy flavour without overpowering the oats.  You can easily vary the amount of parmesan to taste.

With very few ingredients these are quite simple to make.  I made my own oatmeal, simply by processing rolled oats into a fine crumb.  The recipe would also work with a combination of oatmeal and rolled oats.

Mine turned out very well indeed, just as I had hoped.  They had a lovely flavour with a subtle cheese flavour coming through the oats. From start to finish the entire process took less than an hour.

Cheesy Oatcakes – Gluten Free
Cheesy Oatcakes – Gluten Free – Video

  • 280g(2 1/2 cups) oatmeal
  • 25g(1/2 cup) finely grated parmesan
  • 75ml(5 tbsp) olive oil
  • pinch of salt
  • Hot water for mixing.


  1. Preheat the oven to 180C/160C Fan/350F.
  2. Place the oatmeal into a large bowl.
  3. Add the salt  and parmesan and mix in.
  4. Add the olive oil and stir in until fully combined, the texture will be crumbly.
  5. Add enough hot water( I used 2tbsp and 1 tsp) and mix until the mixture comes together in clumps.
  6. Use your hands to pull into a large mass.
  7. Cover and leave for 10 minutes to allow the moisture to be fully absorbed.
  8. Cover the work surface with more oatmeal and roll out the ball of mixture as thin as you can(I went for 1/8 in(3 cm).
  9. Cut out discs, using a 3in(7cm) cookie cutter and transfer to a parchment covered baking tray.
  10. Bake in the oven for 20 to 22 minutes until cooked.
  11. Remove from the oven and transfer to a wire rack to cool completely.


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