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+ servings

Apple Ginger Oatcakes

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 8 oatcakes


  • 2 cups rolled oats
  • 1 1/3 cups oat flour or whole wheat pastry flour, or spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger powder
  • 2 tablespoons hemp seeds or chia seeds
  • 2/3 cup raisins or currants
  • 1/2 cup almond milk
  • 1/4 cup grapeseed oil or canola oil, or safflower oil, or melted coconut oil
  • 1/2 cup applesauce
  • 1/2 cup maple syrup


  • Preheat your oven to 350F. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, hemp seeds, and raisins/currants into a large mixing bowl and whisk them all together.
  • Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the 1/3 cup into your prepared muffin cups. Bake for 12-18 minutes, or until the cakes are lightly golden. Serve.


Leftover oatcakes should be stored in an airtight container in the fridge. They can be individually wrapped and frozen for up to 3 weeks and defrosted for an easy breakfast or snack on-the-go!