These oatcakes are dense and hearty and filled with oat-y goodness. I wasn’t sure what I thought of these at first, but they definitely grew on me. They aren’t muffins, they’re way too dense and substantial to be muffins. But that makes them a great breakfast or snack, they have serious staying power. These are excellent with a cup of coffee or some Earl Grey.
Makes 1 dozen
Adapted from In Jennie’s Kitchen
- 3 cups old fashioned rolled oats
- 2 cups white whole wheat flour
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 to 1/2 tsp ground cardamom
- 1/4 tsp freshly grated nutmeg
- 1/4 cup ground flaxseeds (or wheat germ might work too)
- 1/4 cup chopped toasted walnuts (optional)
- 1/3 cup melted coconut oil
- 1/3 cup unsalted butter
- 1/2 cup pure maple syrup
- 1/2 cup sugar
- 2 large eggs, lightly beaten
Preheat oven to 325°F. Grease muffin tin with cooking spray and set aside.
In a large bowl, combine oats, flour, baking powder, salt, spices, flaxseeds, and walnuts.
Add coconut oil, butter, syrup and sugar to a small pot and heat over medium-low heat until the sugar has dissolved and the butter has melted. Pour over the dry ingredients and use a fork to mix together. Add eggs and continue to mix until fully incorporated.
Divide the dough into the prepared muffin tin. Bake for 22-25 minutes until golden and set. Let cool on a wire rack and store in an airtight container for up to a week.