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Cheesy Oatcakes with Rosemary

Oatcakes is one of my favourite snacks and I have it almost daily. Oatcakes are a great way of topping up your daily fibre intake, which you need to watch if you’re for example are on the low FODMAP diet. Oats are also a naturally gluten-free whole grain and a great source of important vitamins, minerals, and antioxidants. Oatcakes are great with almost anything. You can have it with cheese and some veg such as pepper or tomato, with soup, salad or with some fruit such as grapes. It’s also great to have on the go or as an emergency snack in your bag. I am out and about a lot and oatcakes are great to have at hand if I need something quickly to get me by.

I’ve always bought my oatcakes so I was so happy to come across this recipe on Instagram and to learn how easy it was to make them myself. The original recipe is by Antonia at www.fodmapfriendlyeating.wordpress.com. She has got some lovely FODMAP friendly recipes on her blog so go check her out for some inspiration.  I changed the recipe slightly, which is why I’ve added it below. I used a bit less oats as I didn’t use a food processor. I have also added rosemary which is a herb I really like in my oatcakes. For variety you can try other spices too such as cayenne pepper, oregano, thyme, pepper or turmeric.
They were so easy to make and with only a few ingredients. I would really recommend trying them out. They are so great in every way.

  • 300 ml / 1.5 cups oats
  • 1/2 sea salt
  • 1 egg 
  • 1 cup grated cheese (choose any hard cheese such as cheddar)
  • 1 tsp dried or fresh rosemary 
  • 1-2 tbsp lactose free milk, almond milk or water


  1. Preheat the oven to 190° C (350°F)
  2. Whisk the egg a little in a bowl, then add to the oats and mix.
  3. Add the salt and rosemary (you can also add other spices and herbs such as turmeric, cayenne pepper, oregano, pepper if you want to experiment with flavours)
  4. Then add the milk or water until you feel the mixture just comes together.
  5. Divide the mixture into 6-8 balls and then add them to a lined baking tray.
  6. Press the balls down and shape into round shapes. They don’t need to be perfect though. If the dough get’s sticky and difficult to shape, rinse your hands in water and leave them wet as a little bit of moisture will help.
  7. Bake for about 15-20 minutes or until slightly golden brown around the edges.
  8. Allow to cool, then store in a tin.