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Oat cakes with cream cheese

This dish is so quick and easy to create that it requires minimal planning and time, but maximum enjoyment. You can use 2 readymade wheat free oat cakes (check the ingredients list on the product packaging) or 4 homemade mini oatcakes. 


Homemade Oat Cakes - Makes 20 mini oat cakes

  • 2 oz porridge oats
  • Salt (good sized pinch)
  • 1 tsp olive oil
  • Baking soda (pinch)
  • 2 ½ TBS water

Top with one of the following options

  • A good smear of full fat cream cheese
  • A dollop of full fat cottage cheese
  • Thin slice of cheddar, brie, or blue cheese
  • A good smear of any quality fish pate
  • A thin slice of ham, chicken, or turkey

Recipe developed by Sharyn Singer


  1. Add salt and baking soda to oats and grind (depending on quantity use a blender, food processer, spice or coffee grinder) to a medium fineness
  2. Add oil and mix by hand until fine crumbs are formed
  3. Stir in water a little at a time and form into a ball- it should not be wet
  4. Wrap in cling film and if time, refrigerate for ½ -1 hour
  5. Roll out between sheets of cling film to desired thickness (works well quite thin)
  6. Use a small circular shape (about 2 ½ inches) to cut into rounds
  7. Place on a baking sheet and bake at 180C until golden, about 15 minutes

If desired brush with beaten egg and top with poppy seeds or sesame seeds.

  1. Add one of the toppings from the ingredients list to finish and serve




The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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