This gluten-free orange cranberry breakfast oatcakes recipe makes the perfect breakfast! They are giant oat patties or "cookies" made with natural sugar and hearty oats - a meal that keeps you full and fueled at under 300 calories.
Oatcakes
These healthy oatcakes are like eating a bowl of nourishing oatmeal without the liquid and is just as satisfying as baked oats (which also tastes like cake)! These are the best healthy oatcakes for breakfast or a snack. Not to be confused with Derbyshire oatcakes or Scottish oatcakes which are smaller, crunchier and flatter. This oatcakes recipe has a beautiful soft texture, thick cake-like center, and resembles a breakfast cookie.
They are gluten-free oatcakes naturally sweetened with dates and honey. I used to get them all the time at Blenders and started making this copycat version without processed sugars. If cranberries are not your thing, you can swap them out for mini chocolate chips.
Recipe Ingredients
- gluten-free quick cook oats - You can use rolled oats, but the texture combines best with quick cooked and if gluten is not an issue than you can use regular oats.
- gluten-free flour - like the oats, if gluten is not an issue you can use whole wheat flour or spelt flour
- cinnamon
- Chia seeds
- baking powder
- Pink Himalayan salt - we use himalayan salt for its health benefits of natural minerals
- Medjool dates - remove pits and soak for 2 hours or overnight first. What are Medjool dates? Learn about dates here.
- orange juice
- fresh orange peel / zest
- egg whites
- plain nonfat Greek yogurt
- honey - you can substitute maple syrup for the honey if needed
- dried cranberries, raisins, or mini chocolate chips
How to make oatcakes
First soak the dates in a bowl with water on the counter for 2 hours or overnight in the refrigerator.
Then add them to a food processor with the egg whites, honey, and Greek yogurt.
In a large bowl combine oats, flour, chia seeds, orange zest, baking powder, cinnamon, and salt. Mix well and set aside.
Pour the wet ingredients into the dry ingredients, add the cranberries or chocolate chips, and mix to form a dough ball.
Using a ½ cup measuring cup, scoop out the dough and press it into the cup. Gently flip upside down and tap it on the parchment lined baking sheet to remove the oatcake.
Repeat for the remaining batter, making 5 patties total. Bake at 350 Degrees F. for 15 minutes.
Best gluten-free oats for this oatcake recipe
Make sure all oats say "certified gluten-free" on the packaging. If gluten is not an issue you can use ones that are not gluten-free.
Quick Cooking Oats
Quick cook, or quick cooking oats work best for this health oatcakes recipe. They provide a soft blended texture that is slightly chewy.
Old Fashioned Rolled Oats
Traditional oatcakes use rolled oats, and in this particular recipe it makes the cakes a little more dry. It works, but you may need to add about 1 tablespoon of water to the batter.
Porridge Oats or Steel Cut Oats
I do not recommend using porridge / steel cut oats when making breakfast oatcakes. The oats do not absorb as much liquid and and lends crunchy unpleasant bites.
Frequently Asked Questions
This recipe for oatcakes is a healthy breakfast full of whole grains and fiber from oats and chia seeds that keep you full and fueled for hours. Oats are a slow digesting food for sustainable energy.
This oatcakes recipe is a wonderful low fat choice for breakfast under 300 calories, with 9 grams of protein, and 273 mg of potassium per cake. They are filling and incredibly good for you made with natural sugars that keep blood sugar levels stable.
Plain oats are healthy to eat, but taste pretty bland, wouldn't you say? They taste much better creamed into instant oatmeal, turned into oatmeal cookies, blended into cake, and try them in these healthy oatcakes.
Oatcakes are packed with fiber and protein, which can help with losing weight. This oatcake recipe is a good choice to add to your weight loss diet since it is a filling meal with only 278 calories per serving.
Favorite Breakfast Oat Recipes
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Oatcakes Recipe
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Ingredients
- 5 dates pitted, soaked 2 hours ahead of time on the counter or overnight in the refrigerator
- 2 egg whites
- ¼ cup plain nonfat Greek yogurt
- ¼ cup honey
- 2 tablespoons orange juice
- 2 cups gluten-free quick cook oats
- ½ cup gluten-free flour
- 1 tablespoon chia seeds
- 1 tablespoon fresh orange zest
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon pink Himalayan salt
- ¼ cup dried cranberries raisins or mini chocolate chips
Instructions
- Soak the dates in a bowl with water on the counter for 2 hours or overnight in the refrigerator.
- Preheat oven to 350 Degrees F. Prepare a baking pan with parchment paper or liner.
- In a food processor, add the dates, egg whites, honey, and Greek yogurt. Blend until as smooth as possible.
- In a large bowl combine oats, flour, chia seeds, orange zest, baking powder, cinnamon, and salt. Mix well and set aside.
- Pour the wet ingredients into the dry ingredients, add the cranberries or chocolate chips, and mix to form a dough ball.
- Using a ½ cup measuring cup, scoop out the dough and press it into the cup. Gently flip upside down and tap it on the parchment lined baking sheet to remove the oatcake. Repeat for the remaining batter, making 5 patties total. Place on your baking sheet.
- Bake at 350 Degrees F. for 15 minutes. Remove from oven and put directly onto a cooling rack. Let cool 10 minutes before serving.
Notes
Nutrition
Lorraine Shuba says
These were wonderful! Less sweet than commercial oatcakes I buy at a coffee shop, good texture and so easy. I can't wait to make more batches and try different combinations..
Danielle Fahrenkrug says
Thank you for your comment- I am so glad to hear your experience and how you enjoy these!
Ann Kadowaki says
Although I made substitutions and used what I had on hand, the oatcakes still turned out very well. And easy to make too!
Danielle Fahrenkrug says
Thank you!