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–+ servings
A vegan breakfast treat, made with rolled oats and raisins, is broken in half and resting on a small, white plate.
4.85 from 19 votes

Apple Ginger Oatcakes

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

Ingredients

  • 2 cups rolled oats
  • 1 1/3 cups oat flour (160g; substitute unbleached, all-purpose or white whole wheat 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 (105g)
  • 1/2 cup almond milk (120ml)
  • 1/4 cup avocado oil (60ml; substitute another neutral vegetable oil, such as grapeseed or canola)
  • 1/2 cup applesauce (120g)
  • 1/2 cup maple syrup (120ml)

Instructions

  • 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.

Notes

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!