Cheese & Chive Oatcakes

A close-up of round, scalloped-edge crackers with speckled herbs, arranged in a pile on a decorative plate. The crackers appear homemade with a rustic texture.

These Cheese & Chive Oatcakes are a yummy blend of nourishing ingredients, perfect for snack time or to tuck into a lunchbox. The combination of tangy cheese and fresh chives is such a winning duo – creating a crunchy yet melt-in-the-mouth texture that’s utterly irresistible.

These oatcakes are packed with calcium and protein from the cheese and the poppy seeds. Poppy seeds also contain good levels of other minerals including iron, zinc and magnesium. I have used nutritious and anti-inflammatory olive oil, whereas most shop bought oatcakes contain palm oil or seed oils such as sunflower oil. These cute little oatcakes are suitable for weaning babies all the way up to the age of 100.

See the vegan, dairy and gluten-free options in the notes below, making this recipe accessible to everyone.

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Cheese & Chive Oatcakes

5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Course Baking, Lunch Boxes & Picnics, Snacks & Treats
Servings 24
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-histamine, Low-sugar, Nut-free, Sensory, Vegan, Vegetarian

Ingredients
  

Instructions
 

  • Preheat the oven to 180°C fan, and line two baking trays.
  • Whizz the oats in a blender to form a rough flour(this takes about 30 seconds). Remove 1 tablespoon of the ground oats and set aside, for sprinkling later.
  • Grate the cheddar and finely chop the chives.
  • Into a large mixing bowl, put the ground oats, grated cheddar, chopped chives, poppy seeds and olive oil. Season with salt and pepper, then add the warm water and mix well to form a dough.
  • Sprinkle the work surface with the reserved oat flour and roll the dough to approximately 0.5 cm thick. Cut into circles and place onto the prepared baking trays.
  • Bake for 20 minutes. Allow to cool on the trays for a few minutes, then transfer to a rack to cool completely.

Notes

  • Gluten-free, use gluten-free oats
  • Dairy-free, use 4 tablespoons of yeast flakes instead of the cheddar and double up the olive oil
  • These oatcakes store in a cake tin or container for up to 3 days and in the freezer for up to 3 months
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Responses

5 from 1 vote

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Recipe Rating




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  1. Keen to cook these but would be really helpful to have the carb content . As type 1 diabetic I need to measure carbs to made sure I have the correct amount of insulin

  2. 5 stars
    Have made these a few times now. Last time I added a few chia seeds and some flaked flax seeds (helps my tum!)
    They keep so well and work perfectly as an accompaniment to soups or a 4pm “low” snack ♥️