Wild garlic flower oat cakes…

I fancied some oat cakes recently, I have no idea why, I haven’t had an oat cake for years, but sometimes something just takes your fancy doesn’t it?

So I decided to look up some recipes and see how to make them myself. There’s many recipes if you search for them, all with their slight variations; I read a few, got the basic idea, and devised my own plan.

I have continued foraging for wild garlic this week, in particular for the flowers; the plants are now flowering like mad and I think they’re so very pretty, as well as being tasty. I’ve collected them to use raw in and over dishes, and I’ve dried some in the oven for other experiments, so when I was pondering oat cakes, wild garlic was still very much on my mind.

For the first batch I made, above and below, I added crumbled, dried wild garlic flowers to the oat dough, as well as pressing dried flowers into some of them.

In the second batch, below, I added some dried and crumbled wild garlic leaves and added some non dried flowers instead to see how they would fare..

I also made a version with added sesame and pumpkins seeds, which worked well too, just not as pretty 😉

So whether you fancy some plain or pimped, here’s the recipe I used:


200g oats (I’ve used thick Scottish oats)

1/2 – 1 tsp salt to taste

50ml olive/rapeseed oil

A few tablespoons of boiling water


Preheat your oven to 160C fan, 180C.

Line 1 large or 2 medium baking trays with baking parchment.

Put 100g of the oats into a mixing bowl, and the other 100g into a blender and run it to make a fine oat flour.

Add the oat flour & salt to the whole oats and add any extra ingredients that you want to add: a handful of seeds, some herbs, spices, chopped nuts…the possibilities are endless.

Drizzle over the oil.

Add 2-3 tablespoons of hot water and start to mix it all into a dough, add extra water as necessary to bring it into a usable dough.

Generously flour your work surface and roll the dough out to about 3mm thick.

*This is the point at which I pressed the flowers into the oat cakes.

Cut out the oat cakes with cookie cutters, I used 6cm and 8cm diameter ones.

Use a palette knife or fish slice to lift the cut rounds onto the parchment paper.

Bake for 25-30 minutes, turning once halfway through.

*The time required to bake them may change depending on how much water you’ve added and what additional ingredients you’ve included.

Assess the oat cakes yourself to ensure they are as cooked and crunchy as you want them to be.

Allow them to cool to harden further.

Enjoy them on their own or adorned with whatever topping you like.

Store them in an airtight container. Mine softened after a couple of days but they were still good and the wild garlic flavour worked well.

My weekend brunch.

I hope you have fun with some oats cakes!

22 thoughts on “Wild garlic flower oat cakes…

  1. Mary

    Your Oatcakes look so good with the blossoms. I love Oatcakes and I will try your recipe (unfortunately no wild garlic available!) but I can improvise. Never thought of actually making my own – always have bought Scottish Oatcakes in the past. More happy baking and thanks for the recipe.

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you so much 😄😄
      It was my initial thought to buy some too, but then the idea to make my own popped into my head, and making your own is always more fun isn’t it?


  2. sallybr

    That is so odd! I left a comment but it never posted! Glad I came back again and noticed…

    I just wanted to say they are THE most adorable and stylish and gorgeous little things ever! you did it again!!!!

    Liked by 1 person

  3. FrugalHausfrau

    Elaine, these are so intriguing and absolutely gorgeous!! I bet they tasted as good as they look. I have wild garlic in areas of my yard and it can really take over! Mabye I should put it to good use.

    Liked by 1 person

      1. FrugalHausfrau

        They looked all innocent at first, and I was so excited when I saw them growing in my hostas! But the take over and seed prolifically at least in my climate, and you dig and dig to get them out and they come back 3 fold!! I don’t like to spray so that’s why I try to dig them out. Wish I could send some your way!

        Liked by 1 person

  4. Pingback: Wild Garlic Meatballs | Food Eat Love

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