Nova Scotia Oatcakes

These Cape Breton-style oatcakes are a nostalgic treat deeply rooted in Nova Scotia’s food culture. They’re crisp, lightly sweet, and made from pantry staples like oats, flour, and sugar.

What sets them apart is their thinness and signature texture—perfect for pairing with tea, spreading with butter and jam, or even enjoying with sharp cheese.

Whether you’ve grown up with these in your lunchbox or you’re discovering them for the first time, Nova Scotia oatcakes are a comforting and easy recipe to add to your baking rotation.

Ingredients

(Makes about 16 oatcakes)

• 1 cup rolled oats (old-fashioned, not quick oats)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 3/8 teaspoon table salt (a heaping 1/4 tsp plus a pinch)
• 1/2 cup all-vegetable shortening, at room temperature
• 2 tablespoons cold water

Optional Substitutions:
You may use butter or a half-butter/half-shortening mix instead of all shortening, but the texture may be slightly less crisp. You can also use brown sugar or add spices for variety.

Instructions

Preheat oven and prep baking sheet
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Pulse the oats
In a food processor or blender, pulse the rolled oats about 10 times to break them down slightly. You want small flakes, not oat flour.

Mix dry ingredients
In a mixing bowl (or stand mixer bowl), combine the pulsed oats, flour, sugar, baking soda, and salt. Mix on low speed until combined.

Add shortening
Add the shortening to the dry mix and mix on low until the mixture becomes crumbly and coarse, like damp sand.

Add water and form dough
Drizzle in cold water with the mixer running on low speed, just until the dough comes together and starts to pull away from the bowl.

Roll and cut dough
Lightly flour a clean surface and roll the dough out as thinly as possible. Use a round cutter (or an empty SPAM tin as the recipe suggests) to cut about 16 oatcakes. Re-roll any scraps and continue cutting.

Bake
Place the oatcakes on the prepared baking sheet close together but not touching. Bake for 16 to 18 minutes, or until the edges and bottoms are just turning golden. Let cool completely on a wire rack for maximum crispness.

Serving Suggestions

• Serve with tea or coffee for a light, satisfying snack.
• Enjoy with butter, jam, cheddar, or a drizzle of maple syrup.
• Use them as a base for open-faced breakfast bites or savory toppings.

Storage

• Store oatcakes in an airtight container at room temperature for up to 5 days.
• You can freeze them in a zip-top freezer bag for up to 1 month. Let thaw at room temperature before serving.

Why You’ll Love This Recipe

• Crisp, rustic texture with just the right sweetness
• Fast and easy—no chilling or complex prep needed
• Traditional Nova Scotia flavor with modern flexibility
• Versatile enough to dress up or enjoy plain

Optional Flavor Variations

Feel free to customize the dough by adding:

• A pinch of cinnamon, nutmeg, or cardamom
• 1/2 cup shredded coconut
• 1/4 cup chopped nuts
• 1/3 cup raisins or currants
• A tablespoon of fancy molasses or maple sugar for depth

These additions can give your oatcakes a personal touch while keeping their traditional feel.

F A Q

Can I use quick oats instead of rolled oats?
It’s not recommended. Quick oats break down too much and will result in a softer texture instead of a crisp biscuit.

Can I substitute butter for shortening?
Yes, but the oatcakes will likely be softer. For that signature crispness, vegetable shortening gives the best result.

Do I need to chill the dough?
No, the dough is ready to roll and cut immediately after mixing. That’s part of what makes this recipe so quick and easy.

This recipe is a nod to Nova Scotia’s comforting and simple culinary traditions. With their delicate crispness and hint of sweetness, these oatcakes make a delightful snack or addition to any brunch spread. Let them cool fully, store them properly, and enjoy a taste of East Coast tradition right in your kitchen.