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+ servings

Oatcakes with Pecans


  • 3 cups rolled oats
  • 2 cups spelt flour or whole wheat pastry flour
  • ½ tsp baking powder
  • 2 tsp fine-grain sea salt
  • ¼ cup flax seeds
  • ¾ cup pecans, chopped
  • cup coconut oil
  • cup unsalted butter
  • ½ cup maple syrup
  • ½ cup natural sugar + more for sprinkling (Sugar in the Raw or Turbinado)
  • 2 large eggs, lightly beaten


  • Preheat the oven to 325° F.
  • Butter a standard 12-cup muffin pan.
  • Combine the oats, flour, baking powder, salt, flax seeds, and pecans in a medium-sized bowl.
  • In a small saucepan over low to medium heat, combine the coconut oil, butter, maple syrup, and sugar. Stir until the butter just melts, and sugar has dissolved, but don't let the mixture get too hot (or it will cook the eggs on contact in the next step!)
  • Pour the coconut oil mixture over the oat mixture and stir a couple of times. Add eggs, and stir again until everything comes together in a wet dough.
  • Spoon evenly into muffin cups, filling them almost all the way. (Optional: sprinkle a tablespoon of sugar over the tops for additional texture and sweetness.)
  • Bake for 25-30 minutes, until the edges of the cakes are deeply golden. Allow the pan to cool for a few minutes, then run a knife around the edges of the cakes to loosen them. Tip them out onto the rack, and allow to cool before serving.