These cheese oatcakes are cheesy, savoury oat biscuits, perfect for serving with a cheeseboard, soups and as a healthy snack. They are gluten free, easy to make and budget friendly.
What you'll love about the recipe
- Crisp cheese flavoured crackers which are totally moreish!
- An ideal gluten free savoury biscuit, perfect for serving with cheeseboards and savoury dips.
- A healthy savoury snack or nibble, great in kids' lunchboxes.
- Made with wholegrain oats that are full of fibre, vitamins and minerals.
- Budget-friendly with ingredient costs of just 66p for 20 oatcakes with cheese. An easy, homemade alternative to shop bought crackers.
Oats. I used porridge oats for this recipe, but you could also use instant oats if you prefer. If you want to use jumbo oats, you'll need a high-powered blender to break them down to a finer texture.
If you want to make these oat biscuits without a food processor, use either half oat flour or ground oatmeal and half porridge oats, or all instant oats which have a finer texture.
For gluten free cheese oatcakes, make sure the oats are certified gluten-free so they have been processed separately from other grains.
Olive oil. I like the flavour of Scottish oatcakes made with extra virgin olive oil, but you can use another healthy oil or melted butter if you prefer.
Mature cheddar cheese. Make sure to use a cheese with a good strong flavour to get extra cheesy Scottish oatcakes. You could also use parmesan instead of cheddar if you prefer.
Hot water (just off the boil). This will bring the oatcake mixture together more effectively and make the dough easier to roll out.
Salt to taste
How to make cheese oatcakes
Put the oats, salt and olive oil into the bowl of a food processor and blitz with an s-blade until blended. For finer-textured cheese oatcakes, blend for longer so that the oats are more broken down.
Grate the cheese with a coarse or large grater. Larger pieces of cheese mean more of a cheesy flavour, so don't grate it too finely! Add the cheese to the oat mixture, and then either switch to a dough hook or mix by hand.
Add the hot water to the oatcake mixture. Either blitz with the dough hook, or bring the mixture together by hand. The dough should come together easily but not be wet. Take care not to burn your fingers with the hot water!
Roll the dough to the thickness of a £1 coin. I find it easiest to roll it between 2 silicone sheets so that it doesn't stick. You could also use greaseproof paper, or carefully roll out on a GF floured board.
Using a pastry cutter, cut into circles approximately 5-6cm in diameter. Re-roll and cut from the leftover dough. If you prefer not to use a cutter, you can cut them into squares or triangles.
Transfer to a greased or lined baking tray and bake for 20 minutes until lightly golden. If necessary, turn partway through the cooking time so that they brown evenly.
Cool on a wire rack.
- In order to make your cheese oatcakes more budget-friendly, try to bake them when you've got the oven on for dinner or another recipe.
- If you want to make Scottish oatcakes without cheese, you'll need to adjust the quantity of water slightly, see this gluten free oatcakes recipe.
- As a variation, you could also add some chopped rosemary to the recipe.
Serving and storage
Store oatcakes with cheese in an airtight container for up to a week. They can also be frozen.
Frequently asked questions
Cheese oatcakes are packed with fibre, which is very beneficial for your health. Compared to many other savoury snacks, they are a healthy choice. However, oatcakes with cheese are higher in fat and cholesterol than plain oatcakes.
Other savoury gluten free bakes
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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- baking tray
- grater (coarse)
- greaseproof paper or silicone sheet optional
- Food processor optional
- 5-6cm pastry cutter optional
- 120 g oats
- 3 tablespoon olive oil
- 50 g mature cheddar or use parmesan
- 50 ml hot water
- pinch salt
- Blitz the oats, salt and olive oil in the food processor until the oats are partly ground down. If you want a more finely textured oat cake, you can blitz the oats further.
- Grate the cheese on a coarse grater. Add to the oats. Switch to a dough hook so that the cheese doesn't get more broken down and blitz to mix.
- Add the hot water, and blitz until the dough comes together.
- Roll out the dough until the thickness of a £1 coin. I prefer to roll the dough between 2 silicone sheets or greaseproof paper so that it doesn't stick. If you prefer, roll out on a GF-floured surface.
- Using a pastry cutter, cut into circles approximately 5-6cm in diameter. Re-roll and cut from the leftover dough. If you prefer not to use a cutter, you can cut the oatcakes into squares or triangles.
- Place the oatcakes on a baking tray which has either been greased or lined with baking paper. Bake in a preheated oven for 20 minutes, turning partway if necessary so that they cook evenly. The baked oatcakes should be lightly golden.
- Leave to cool on a wire rack. When cool, store in an airtight container.
Please note nutritional information is per serving and is provided for guidance only.