Recipe Corner: Oatcakes: A Meal in a Muffin


Adapted from Heidi Swanson’s Super Natural Everyday

  • 3 cups rolled oats, avoid instant oats if you can
  • 2 cups whole wheat flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped walnuts, lightly toasted
  • 1/3 cup coconut oil
  • 1/3 cup butter
  • 3/4 cup maple syrup
  • 1/2 sugar
  • 2 large eggs, lightly beaten

Preheat your oven to 325° F. Butter a muffin tin, or line it with paper cups.

Combine the oats, flour, salt, baking powder, cinnamon, nutmeg and walnuts in a large mixing bowl.

In a medium saucepan over low heat, heat the coconut oil, butter, maple syrup and sugar until they melt and combine. Pour the coconut oil mixture over the oat mixture and stir to combine. Add the eggs and stir again until everything comes together. The dough will be more the texture of granola than batter.

Spoon the dough into the muffin tins, spreading it amongst the 12 muffin cups. Bake for 25 – 35 minutes, until the edges of the oakcakes are golden.

Recipe submitted by Emily Voigtlander,