Scottish Oat Cakes

Much to the chagrin of many a child, it is time to go back to school. With school comes a long to-do list for the parental units… shopping, scheduling, carpools, and meal prep. Well, I am pretty much useless to you when it comes to most of those things, but I certainly can help in one department. Let’s get our meal prep on, baby! I have teamed up with one of my favorite brands, Bob’s Red Mill, to bring you a wholesome back to school breakfast that will make all generations smile. Scottish Oat Cakes, anyone?

I spent some time in the magical fairy land known as Scotland and one thing that became clear is that they take breakfast seriously. Maybe it is their Viking heritage or rugged atmosphere, but their morning meals are packed with soul-fueling goodness. One breakfast staple that made an impression on me was their Oat Cakes. These dense cracker-like cookies were so chock-full of oats that just a few of these babies helped sustain me throughout a good portion of the day. If anyone needs some major morning fuel, it is certainly children. And the fact that mom or dad can prep all the cakes for the week, makes these an excellent back to school breakfast option. But the absolute best thing about this treat is that it is almost exclusively made with Bob’s Red Mill Steel Cut Oats and Old Fashioned Rolled Oats. I love incorporating their oats in my baking projects because they are rich in dietary fiber and can help reduce cholesterol. They are also sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility and tested along the way to ensure the status.

Admittingly, Scottish Oat Cakes are an acquired taste but I’ve added a touch of lavender and a delicious raspberry glaze that is sure to please every palette. Enough of my jabbering, let’s get to the fun part. It’s time to bake!

Combine 1 cup of Bob’s Red Mill Steel Cut Oats, 1/2 cup of Bob’s Red Mill Old Fashioned Rolled Oats, 3 tablespoons of softened butter, and 1/2 teaspoon of salt in a stand mixer. Mix on a low speed for approximately 5 minutes.

Add 3/4 cup of boiling water to the mixer and continue to mix on a low speed for another 5 minutes. Towards the end of the time, add 1/4 teaspoon of dried lavender so that it gets mixed in thoroughly.

Place the dough on parchment paper and cover with another sheet of parchment paper. Using a rolling pin, roll out the dough under the paper to about 1 centimeter thickness. Remove the parchment paper and cover with a tea towel. Let sit for 1 hour.

Preheat the oven to 250 degrees Fahrenheit and cover a cookie sheet with parchment paper. Once the dough is finished resting, use 2 inch round cookie cutters to cut out the cakes and place them on the cookie sheet. Should yield approximately 15 – 20 cakes.

Bake the cakes for 35 minutes and then flip them over. Bake them an additional 35 minutes.

Make the glaze by combing 1 cup of raspberries, 2 cups of powdered sugar, and 2/3 cup of heavy cream to a medium saucepan. Cook over medium heat until a rolling boil forms, stirring continuously. Remove from heat, let cool, and store in the refrigerator.

LAVENDER SCOTTISH OAT CAKES WITH RASPBERRY GLAZE

INGREDIENTS

1. 1 cup of Bob’s Red Mill Steel Cut Oats
2. 1/2 cup of Bob’s Red Mill Old Fashioned Rolled Oats
3. 3 tablespoons of butter (softened)
4. 1/2 teaspoon of salt
5. 3/4 cup of boiling water
6. 1/4 teaspoon of dried lavender
7. 1 cup of raspberries
8. 2 cups of powdered sugar
9. 2/3 cup of heavy cream

INSTRUCTIONS

1. Combine the steel cut oats, the old fashioned rolled oats, butter, and salt in a stand mixer. Mix on a low speed for approximately 5 minutes.
2. Add the boiling water to the mixer and continue to mix on a low speed for another 5 minutes. Towards the end of the time, add the lavender so that it gets mixed in thoroughly.
3. Place the dough on parchment paper and cover with another sheet of parchment paper. Using a rolling pin, roll out the dough under the paper to about 1 centimeter thickness.
4. Remove the parchment paper and cover with a tea towel. Let sit for 1 hour.
5. While the dough is resting, make the glaze by combing the raspberries, powdered sugar, and heavy cream to a medium saucepan. Cook over medium heat until a rolling boil forms, stirring continuously. Remove from heat, let cool, and store in the refrigerator.
6. Preheat the oven to 250 degrees Fahrenheit and cover a cookie sheet with parchment paper. Once the dough is finished resting, use 2 inch round cookie cutters to cut out the cakes and place them on the cookie sheet. Should yield approximately 15 – 20 cakes.
7. Bake the cakes for 35 minutes and then flip them over. Bake them an additional 35 minutes. Remove from the oven, let cool, and enjoy with the raspberry glaze!

There you have it! A wholesome, balanced, and delicous back to school breakfast for the kiddies. As an extra special treat, Bob’s Red Mill is offering our readers a coupon, so hurry up and get it here!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.