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Fruity cinnamon oatcakes recipe

Fruity cinnamon oatcakes recipe

10 ratings

Wholesome oats, warming cinnamon and tangy little currants make these oatcakes hard to resist. An ideal afternoon snack or lunchbox staple, the best thing about them is that they go just as well with a savoury cheese course as they do dessert. See method

  • Makes 9
  • 10 mins to prepare and 10 mins to cook
  • 67 calories / serving
  • Freezable


  • 50g medium oatmeal
  • 50g plain flour
  • ½tsp baking powder
  • ¼tsp ground cinnamon
  • 25g currants, chopped
  • 15g butter
  • 1tbsp honey

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 5%
  • Sugars

    3g 4%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 11.7g Protein 1.3g Fibre 0.9g


  1. Preheat the oven to 200°C, Gas Mark 6. Mix all the dry ingredients together in a bowl.
  2. Melt the butter with the honey and stir into the dry ingredients with 2-3 tbsp boiling water. Mix to form a dough.
  3. Dust the work surface with a little oatmeal and roll out the dough to ½cm thickness. Using a 7cm round cutter, cut 9 rounds and place on a non-stick baking tray. Bake for 10 minutes or until golden.

Serving suggestion

Top with jam and clotted cream, or a hard cheese e.g. Caerphilly and celery.


Try using mixed spice and dried cranberries as an alternative.

See more Baking recipes

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