A Simple Savoury Bake

Spelt oatcakes with chutney offer a crisp texture and a mild, nutty flavour. The spelt flour keeps the oatcakes light while helping them hold together. They bake evenly and stay crisp once cooled. Paired with chutney, they give a balanced mix of savoury and sweet. They work well as a snack, lunch addition, or cheese board staple.

Why These Oatcakes Work

Spelt flour blends smoothly with oats for structure. The dough needs minimal mixing and no resting time. Oatcakes bake firm without becoming dry. They pair well with many chutney flavours. The recipe suits beginners and busy home cooks.

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Print Recipe

High Fibre

Spelt Oatcakes with Chutney

Author: Valentina Cuisine: British Courses: Lunch, snack Recipe Keys: C chutney snack O oat biscuits S savoury baking S spelt oatcakes

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 12 Estimated Cost: £ 3 Calories: 120

Best Season: Suitable throughout the year

Dietary:

V Vegetarian

Description

Crisp spelt oatcakes made with rolled oats and wholegrain spelt flour, baked until golden and firm. These savoury oatcakes are simple to prepare and pair perfectly with sweet or tangy chutney for snacks, lunches, or cheese boards.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Spelt Oatcakes

• 150 g rolled oats
• 100 g wholemeal spelt flour
• ½ tsp salt
• 2 tbsp olive oil
• 120 ml boiling water

To Serve

• onion, tomato, apple, or mango (Chutney of choice)

Instructions

Heat oven.

1. Preheat oven to 190°C (375°F). Line a baking tray with baking paper.

Mix dry ingredients.

1. Combine oats, spelt flour, and salt in a bowl.

Add liquids.

1. Stir in olive oil and boiling water until a soft dough forms.

Roll dough.

1. Roll out thinly between two sheets of baking paper.

Cut oatcakes.

1. Cut into rounds or squares.

Bake.

1. Bake for 18–20 minutes until firm and lightly golden.

Cool.

1. Cool fully to allow oatcakes to crisp.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 0.6g3%

Sodium 140mg6%

Potassium 90mg3%

Total Carbohydrate 17g6%

Dietary Fiber 3g12%

Sugars 0.5g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Roll the dough thin for crisp oatcakes.
• Thickness affects baking time, so check early.

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Optional Substitutions & Variations

• Add black pepper or dried rosemary for extra flavour.
• Use gluten-free oats if required (note: spelt still contains gluten).
• Replace olive oil with melted butter for richer taste.

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Storage & Make-Ahead Tips

• Store oatcakes in an airtight tin for up to 5 days.
• Refresh in the oven for 3 minutes if they soften.
• Dough can be made 24 hours ahead and chilled.

Keywords: spelt oatcakes, savoury baking, oat biscuits, chutney snack