Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 11 oatcakes

Ingredients

Oatcakes

  • 2 cups Large Flake Oats
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Ground Flaxmeal
  • 1 tbsp Granulated Sugar
  • 3/4 tsp Baking Soda
  • 1/2 cup Butter cubed
  • 3 tbsp Plain 0% Greek Yogurt

Blueberry Sauce

  • 2 cups Blueberries fresh
  • 1/4 cup Orange Juice
  • 1 tbsp Granulated Sugar
  • 2 tsp Cornstarch

Instructions

  • Blueberry Sauce: In a saucepan, combine 1 1/2 cups (375 mL) of the blueberries with orange juice, sugar and cornstarch; mash slightly. Stir to combine and cook over medium heat, stirring occasionally for about 5 minutes until softened and bubbly. Remove from heat and stir in remaining blueberries; set aside.
  • In a large bowl, stir together oats, flour, flaxmeal, sugar and soda. Add butter and using fingers, rub together until mixture starts to stick together. Stir in yogurt to form a thick dough.
  • Roll 1/4 cup (60 mL) of the dough into a ball and using a flat bottomed floured glass squish dough down to 1/4 inch (5 mm) thick round. Place on parchment paper lined baking sheet and repeat with remaining dough.
  • Bake in 375 F (190 C) oven for about 20 minutes or until light golden brown. Serve with small bowls of blueberry sauce to dip into.
Nutrition Facts
Oatcakes with Blueberry Sauce
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
20
mg
7
%
Sodium
 
125
mg
5
%
Carbohydrates
 
25
g
8
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
6.6
mg
8
%
Calcium
 
20
mg
2
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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