Baby Led Weaning

Growing healthy babies with healthy appetites

Mawbroon's Home-made Oatcakes.

Now, I don't actually know Mawbroon in person as I met her on Mumsnet, but my spider senses suggest to me that she might be Scottish…

Here is her recipe, but I intend to quiz her further on the nature of the oatmeal. Pinhead? Porridge Oats? Not sure at this stage, will report back.
Anyway, here goes.

8oz oatmeal

1/4 teaspoon baking powder

1 dessertspoonful of melted fat, (the recipe suggests butter or lard but Mawbroon's natural inclination is to rebelliousness so she uses olive oil)

hot water

a good pinch of salt would be nice but unfortunately it is frowned upon because of the babies' kidneys and all that blah blah blah.

Mix all the dry ingredients together with a well in the middle and pour
in the fat. Blend in enough hot water to make a stiff paste then knead
and roll out as thinly as possible. Cut into triangles and bake on a
floured tin at 200 degrees until the ends curl up and the cakes are
crisp. Alternatively, bake them on a hot girdle or frying pan.

Now, that's what the recipe says, but what Mawbroon does is take little blobs of the
mix and flattens them into fat little oatcakes. So, they are rustic
looking and not thin enough to curl up when cooked. Apparently little
helpers can help because the mix cools very quickly even though you use
hot water.

Update. Mawbroon says:

“I just use “normal” oatmeal but pinhead would do as well. Porridge oats
could probably be used at a push after a blitz in the food processor,
but I've never tried it, so don't blame me if you try it and the
oatcakes are vile.

I don't know about the availability of oatmeal in England for anyone
reading who lives there. My sister lives in London and stocks up every
time she comes home (to Scotland) for a visit because she claims not to
be able to buy it down south. I would have thought that with the fad
for whole foods at the moment that it would be readily available, but
I'll take her word for it. I do know that Lakeland sell the Alfords

Also I forgot to say that the cooking time is somewhere between 20 – 30 mins.”

Hurrah, I was right, she is a Jock. And good to have a cooking time on a recipe, I always find…

Post Script.

made them. They are flipping deeee-licious and really easy. I used
medium oatmeal, as my pinhead oatmeal actually seemed to be less finely
ground than the medium when I pulled it from the cupboard. Mistakenly,
I had thought it would be small, not unlike the head of a pin, but no.
Go figure. Also, for the record it's a straight no on the porridge
oats, apparently if you try this recipe with them you will be sadly

they work great with olive oil I reckon, you can really taste it which
is very pleasant, but thinking about it I probably put in a bit more
than the recipe called for as my hand has a tendency to wobble when
holding any bottle… The no-salt thing isn't a problem if you are an
adult as you are invariably jamming a big wodge of salty cheese on them

Mawbroon, I rolled the mixture into little balls about three-quarters
of an inch in diameter, then squashed the little blighters in the palms
of my hands to make discs of about one-and-a-half to two inches across.
I kept them in for about half-an-hour because I like oatcakes a little

has had them with hummus and butter, and her strategy has so far been
to take a nibble off the edge, which she chews a bit but finds a little
dry to be honest. Her next move is to lick the topping off the oatcake
at which point it becomes a bit soggier, before returning to it every
so often as it becomes more wet. She mustn't leave it too long, though,
as it turns into porridge if it sits on her soggy highchair tray (we're
still getting to grips with drinking from a glass). Obviously it
depends how well your baby is doing with gagging and everything, but I
definitely don't think that Babybear would have been able to manage
these until quite recently (she's eight-and-a-half-months). Anyway,
thanks again Mawbroon, I think these will be a real favourite in our
house for many years to come. Well, they will if my husband has
anything to do with it, as he's eaten nothing else all day.

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13 Responses to “Mawbroon's Home-made Oatcakes.”

  1. Anonymous says:

    oh this is fab I exist on oatcakes and have given Boomer the odd one but have slightly unsure about the content so now I can make enough natural oatcakes to fill our tiny home. I think the porridge oats may not work very well as i've tried (an embarrassing amount of times ) to make flapjacks with them and it never works – I just end up with bad burnt museli

  2. Anonymous says:

    Yeah, I'll back you up on that. I made them with Scott's Porridge Oats and they are indeed vile. Yick. I'll have to find some decent fine or pinhead stuff and try again, but in “Cosmopolitan” London, multi varieties of oats don't grow on trees…

  3. Anonymous says:

    ClemandHal email me and I can post you some if you really want some real good scottish oats

  4. Anonymous says:

    I eventually tried the oatcakes, I used Hamlyns of Scotland Scottish Oatmeal (suitable for home baking) – I think they are maybe from Scotland. They are 79p in Somerfield. They are pretty good but I think I made them too thick, they tend to break really easily – will have to try again. I used olive oil as well, mainly as it was easier than heating up butter.

  5. Anonymous says:

    i made them quite thick, about 3mm i think and they didn't break up… i wonder if the extra slug of olive oil i put in helped to keep them together? they are tasty, though, aren't they?
    next time i'm going to ty to get them even thinner, though, just for oatcake fun.

  6. Anonymous says:

    yeeeesss mine were about 1/2 and inch thick! I was trying to do three things at once and did them all badly! I also added an extra slosh of olive oil which I do think added to the flavour.

  7. Anonymous says:

    ok, ok,…i'm a bit of a space cadet, i know,….but i've just made them with ready brek.
    it's oats, innit?!
    they're not as golden and yummy looking as mawbroon's, but they taste ok, – and now angelcake has something for lunch!
    i'll try to find some oatmeal for the comparison though :oD

  8. Anonymous says:

    they were really hard, and although angel was persistent and sucked for ages, they eventually beat her and she threw them on the floor in disgust!
    anyway, turns out do mornflake medium oatmeal, so i can try again next week :o)

  9. Anonymous says:

    Minimoo loves the oatcakes you can buy at Tesco so I thought I'd try to be a good mummy and make my own. Oh dear. Mine didn't work at all. I bought Irish Oatmeal and it just didn't taste cooked. Do you have to cook the oatmeal first? It's steel cut oatmeal so does that make a difference?

  10. Anonymous says:

    goodness, i've no idea. i didn't toast mine first, that's for sure.
    having googled the steel-cut oats, the only thing i can think of is that they say that the oats are only cut once or twice, whihc sounds a bit on the large side and might explain why they aren't cooking through. maybe whizz them a bit if you have a food processor? my 'bits' are about 2mm squared in size if that's any help. this is getting funny, honestly, at my local veggie shop there are three or four types of oatmeal, it's the same at the supermarkets… must be a Jock thing.

  11. Anonymous says:

    Think you're right and it's the size of the oats, came across a different sort today so will try that. I'll give the steel oat ones a whizz in the food processor as well to see if that helps. Bet you never thought you'd become an expert on oatmeal? Thanks.
    Must really get back to work as the maternity leave ends today and it's back to school tomorrow. Mmmm.

  12. Anonymous says:

    For anyone within range of Solihull, the health food shop on the High Street (near St Alphege church) has at least three different varieties of oatmeal.

  13. Anonymous says:

    are you not in Japan, Lynne? [disappointed]

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