Nova Scotia oatcakes are a beloved maritime staple—hearty, gently sweet, and irresistibly crisp. Often enjoyed with tea, coffee, or a simple pat of butter and jam, these rustic treats are part cookie, part biscuit, and all comfort. Whether served plain or dressed up with extras like cinnamon or coconut, they’re a taste of East Coast tradition.
Nova Scotia Oatcakes
Ingredients
Method
- Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine the rolled oats, flour, baking soda, salt, and brown sugar. Stir well to distribute everything evenly.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
- Drizzle in cold water, one tablespoon at a time, mixing gently until the dough just comes together. It should hold when pressed, but not feel sticky.
- Transfer the dough to a floured surface. Roll it out to about ¼ inch thick. Cut into circles, squares, or traditional rectangles using a cookie cutter or knife.
- Place the oatcakes on the prepared baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on a wire rack. Serve with butter, jam, cheese, or plain—these oatcakes are versatile and satisfying.
Why You’ll Love These Oatcakes
- Simple Ingredients: Made with rolled oats, flour, butter, and brown sugar—pantry basics.
- Easy to Make: No fancy tools or skills required. Just mix, roll, cut, and bake.
- Versatile: Perfect with tea, slathered in jam, or paired with sharp cheese.
- Great for Gifting: Package a batch in a tin for a heartfelt homemade treat.
Ingredients (Yields ~18 Oatcakes)
- 1½ cups rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup butter (cold and cubed)
- ¼ cup cold water (more if needed)
Optional Add-ins:
- 1 teaspoon ground cinnamon
- ¼ cup shredded coconut
- Chocolate chips or dried fruit for a sweet twist
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats, flour, baking soda, salt, and brown sugar. Stir well to distribute everything evenly.
3. Cut in the Butter
Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
4. Add Water
Drizzle in cold water, one tablespoon at a time, mixing gently until the dough just comes together. It should hold when pressed, but not feel sticky.
5. Roll and Cut
Transfer the dough to a floured surface. Roll it out to about ¼ inch thick. Cut into circles, squares, or traditional rectangles using a cookie cutter or knife.
6. Bake
Place the oatcakes on the prepared baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes, or until the edges are lightly golden.
7. Cool and Serve
Remove from oven and let cool on a wire rack. Serve with butter, jam, cheese, or plain—these oatcakes are versatile and satisfying.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer Friendly: Freeze for up to 3 months. Thaw at room temp or reheat lightly in the oven.
Tips for the Perfect Nova Scotia Oatcakes
- For Extra Crispness: Roll dough thinner and bake closer to 15 minutes.
- Want Them Softer? Roll thicker and bake slightly less.
- Make it Vegan: Substitute the butter with coconut oil or vegan margarine.
- Add Flavor: Try mixing in spices, orange zest, or nuts for a unique twist.
Serving Suggestions
- Classic: With jam and tea
- Savory: Topped with cheddar or smoked salmon
- Sweet: Dipped in chocolate or spread with peanut butter
What Makes Nova Scotia Oatcakes Special?
Unlike American-style oatmeal cookies, Nova Scotia oatcakes have a drier, crumblier texture, closer to Scottish shortbread or rustic crackers. They’re part of Acadian and Scottish heritage across the Maritimes and are often found in bakeries and markets from Cape Breton to Halifax.
Nova Scotia Oatcakes
Ingredients
Method
- Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine the rolled oats, flour, baking soda, salt, and brown sugar. Stir well to distribute everything evenly.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
- Drizzle in cold water, one tablespoon at a time, mixing gently until the dough just comes together. It should hold when pressed, but not feel sticky.
- Transfer the dough to a floured surface. Roll it out to about ¼ inch thick. Cut into circles, squares, or traditional rectangles using a cookie cutter or knife.
- Place the oatcakes on the prepared baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on a wire rack. Serve with butter, jam, cheese, or plain—these oatcakes are versatile and satisfying.