Make Ahead

Date and Walnut Oatcakes

September  8, 2016
5 Ratings
Photo by James Ransom
  • Makes 12
What You'll Need
  • 2 cups rolled oats
  • 1 1/3 all-purpose, spelt, or whole wheat pastry flour (use gluten-free certified oat flour to make the recipe gluten-free)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • 2/3 cup pitted and chopped medjool dates
  • 1/2 cup almond milk
  • 1/4 cup grapeseed oil (or canola oil, or safflower oil, or melted coconut oil)
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  1. Preheat your oven to 350° F. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, walnuts, and dates into a large mixing bowl and whisk them all together.
  2. Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium­-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the 1/3 cup into your prepared muffin cups. Bake for 12­ to 18 minutes, or until the cakes are lightly golden. Serve.

See what other Food52ers are saying.

  • Isabelle Kerrie
    Isabelle Kerrie
  • Michelle
  • melissa

3 Reviews

Isabelle K. August 27, 2017
Loves this recipe. I switched out the oil for more applesauce and tripled the cinnamon. It makes a delicious, hearty and healthy weekday breakfast!
Michelle September 13, 2016
Is there a typo in the number of servings? It says serves 12, but then directions say to grease just 8 muffin cups. I divided it up among 12 cups, but feel like this could have made 18 smaller cakes instead.
melissa September 9, 2016
going to try this! any thoughts on using buckwheat flour instead of the others suggested?