Nova Scotia Oatcakes
When I first shared this recipe for Nova Scotia oatcakes in April 2020, it was my way of creating comfort during an incredibly painful time for our province. In the days following the mass shooting, I turned to the kitchen—as many of us do in moments of grief—and published a version of oatcakes that brought me a bit of peace with a hot cup of tea. The thing is, I was never truly happy with how they turned out.
Over the past two years, I’ve tested and tweaked my recipe to be more true to the ones I’ve had in Cape Breton—and I finally nailed it. These are the oatcakes I always wanted this recipe to be: thin, crisp, and light yet hearty.
To make these oatcakes in the traditional Cape Breton style—like the ones you’ll find in the Whycocomagh–Inverness area—you’ll need an empty SPAM tin to use as a cookie cutter. It might sound unusual, but it’s the perfect shape: a rectangle with rounded corners. If you don’t have one, you can use a round cutter or slice them with a sharp knife, but the tin really makes them look authentic.
Jump to:
Ingredients For Nova Scotia Oatcakes
Ingredient Notes
- All-Vegetable Shortening: For best results, use room temperature shortening. Measure carefully and avoid substituting with butter if you want a traditional Cape Breton texture.
- Baking Soda: Check that your baking soda is fresh. Older baking soda may not react properly, affecting the final texture of the oatcakes.
- Sugar (Granulated): For the right balance of sweetness, use white granulated sugar. Avoid using brown sugar, as it will change the flavour and texture.
- Rolled Oats: Use old-fashioned rolled oats. Quick oats will break down too much.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Vegetable Shortening: You can use half butter and half shortening or all butter, but the flavour and snap of the oatcakes will be different.
- Baking Soda: You can use ½ teaspoon of baking powder instead of the baking soda, but it will affect the texture.
- Granulated Sugar: Brown sugar will work, but it will change the flavour and make the crumb slightly softer.
- Iodized Table Salt: Fine sea salt can be used in the same amount.
- Rolled Oats, Not Quick Oats: Large flake oats will work similarly—just avoid quick oats or steel-cut oats.
Recipe Variations
Try any of the following for a twist on this Nova Scotia oatcakes recipe:
- Cinnamon: Add ½ to 1 teaspoon of ground cinnamon.
- Coconut: Add ½ to ¾ cup of sweetened or unsweetened shredded coconut.
- Currants: Add ⅓ to ½ cup of dried currants.
- Maple Sugar: Replace up to ¼ cup of the granulated sugar with maple sugar.
- Molasses: Add 1 to 2 tablespoons of fancy molasses.
- Raisins: Add ⅓ to ½ cup of raisins.
- Sunflower Seeds: Add ¼ to ⅓ cup of unsalted sunflower seeds.
- Walnuts: Add ⅓ to ½ cup of chopped walnuts.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Nova Scotia Oatcakes
STEP 1: Pulse the oats in a food processor, then add them to a mixing bowl with the other dry ingredients. Mix on low to combine.
STEP 2: Use your fingers to pinch the shortening into small pieces, adding them directly to the mixing bowl.
STEP 3: Mix on low speed until the shortening is well distributed and the mixture is coarse and crumbly.
STEP 4: With the mixer running on low speed, drizzle in the water. Continue mixing until a soft dough forms.
STEP 5: Use a rolling pin to roll the dough as thin as possible without tearing.
STEP 6: Use a clean, empty SPAM tin to cut out 16 oatcakes, re-rolling the scraps once.
STEP 7: Arrange the oatcakes in 4 rows of 4 on a baking sheet lined with parchment paper.
STEP 8: Bake the oatcakes for 16 to 18 minutes or until pale golden on the edges and bottoms.
Expert Tips
1. Stop after about 10 pulses in the food processor. You want a mix of textures—some smaller flakes and some larger ones.
2. Roll the dough thinner than you think—almost cracker-thin. It feels counterintuitive, but that’s what gives Cape Breton oatcakes their signature snap.
3. Using the SPAM tin as a cutter works best on a hard surface. If you try it on parchment or waxed paper, everything will slide around, and you won’t get a clean cut.
Recipe Notes
- These oatcakes can be served sweet or savoury.
- I’ve also tested this recipe using all butter and a mixture of half butter and half shortening. The all-shortening version in the recipe card tastes the most like traditional Cape Breton oatcakes.
- Using a clean SPAM tin as a cookie cutter gives the oatcakes their signature shape.
- When cutting the oatcakes, you must wiggle the tin slightly to get a clean cut.
Storage
- Store fully cooled oatcakes in an airtight container at room temperature for up to 5 days. If you want to freeze them, place them in a zip-top freezer bag and freeze for up to 1 month. Thaw at room temperature before serving.
FAQ
You can, but I wouldn’t. Quick oats break down too much and will affect the texture.
Yes, but the texture and snap will be slightly different. Shortening gives the oatcakes their crisp, classic Cape Breton feel.
No chilling is needed. The oatcake dough uses shortening and can be rolled and cut right away.
Related Recipes
- Nova Scotia Seafood Chowder: The Real Deal! Loaded with fresh fish and shellfish in a creamy, hearty base.
- Creamed Lobster (Yarmouth-Style): A beloved dish from the Yarmouth region of the province.
- Nova Scotia Blueberry Grunt: A classic East Coast fruit dessert made on the stovetop.
- Molasses Baked Beans: A year-round family favourite.
Did you make these Nova Scotia oatcakes? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Nova Scotia Oatcakes
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Food processor or high-speed blender
- Stand mixer with paddle attachment
- Rubber spatula or wooden spoon
- Empty and clean SPAM tin
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup rolled oats, not quick oats
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon baking soda
- ¼ + ⅛ teaspoon iodized table salt
- ½ cup all vegetable shortening
- 2 tablespoons water, cold
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside.
- Place the rolled oats in a food processor or high-speed blender. Pulse up to 10 times to break the oats down slightly. Do not grind them into a fine powder.
- Transfer the oats to the bowl of a stand mixer. Add the flour, sugar, baking soda, and salt. Stir on low speed with the paddle attachment until well combined.
- Use your fingers to pinch the shortening into small pieces, adding them directly to the mixing bowl. Mix on low speed until the shortening is well distributed and the mixture is coarse and crumbly.
- With the mixer running on low speed, slowly drizzle in the cold water. Continue mixing on low until a soft dough forms and begins to clean the sides of the bowl.
- Lightly flour a countertop or sturdy surface. Shape the dough into a disc, place it on the floured surface, and sprinkle it with flour. Use a rolling pin to roll the dough as thin as possible without tearing, adding more flour as needed to prevent sticking.
- Use a clean, empty SPAM tin to cut out 16 oatcakes, re-rolling the scraps once. Arrange them in 4 rows of 4 on the prepared baking sheet. They won’t spread, so it’s fine to place them close together—just don’t let them touch.
- Bake the oatcakes for 16 to 18 minutes or until pale golden on the edges and bottoms. Transfer to a wire rack and let cool completely.
Recipe Notes
- These oatcakes can be served sweet or savoury.
- I’ve also tested this recipe using all butter and a mixture of half butter and half shortening. The all-shortening version in the recipe card tastes the most like traditional Cape Breton oatcakes.
- Using a clean SPAM tin as a cookie cutter gives the oatcakes their signature shape.
- When cutting the oatcakes, you must wiggle the tin slightly to get a clean cut.
Storage
- Store fully cooled oatcakes in an airtight container at room temperature for up to 5 days. If you want to freeze them, place them in a zip-top freezer bag and freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
I love this recipe so much! It’s the best oatcake recipe I’ve ever made, and it was super easy. I made the GF version with brown rice flour, and the oatcakes turned out perfectly. My whole family loved them, they didn’t last long! I’ll definitely be making these again soon 🙂 Thanks for the recipe, Kelly!! <3
Delicious! I made them gluten free and have eaten 4 this morning!! Next time I will definitely make a double batch!!
Made these yesterday and they turned out great. I made different recipes before but nowhere near as good as these. I made the standard recipe and followed exact directions. Husband thought they were perfection. And they contain oats so they have to be healthy, right? I know I can rely on your recipes to turn out right the first time. Thanks.
I don’t know why you bother putting freezing instructions because,, let’s be honest, they never last long enough to make it to the freezer. Heck they don’t last long enough for me to dip them in chocolate.
I make mine with lard to make them dairy free for close friends. They are great and I get asked for the recipe lots of times. Time for a new batch I think.
Thanks
Made these last night while watching “Stronger Together” on CBC. Live in Halifax, watched the tragedy unfold over the past week, and needed some comfort food. Your oat cakes satisfied that need perfectly. Your description of buttery and crisp could not have described them more perfectly . I followed the recipe exactly, sized the dough as you suggested, sliced and placed pan in freezer, then baked. Such yummy goodness – they are truly perfect. Thank you.
Oh I’m so glad you loved them!! It sounds so weird but, along with a hot cup of tea, I felt a connection to “home” by making and eating these. Food can be so powerful! Thank you so much for letting me know. xo.
What a great post, it’s so informative. I love that you’ve included vegan and gf options. Very well done. They look delicious and also healthy! I will definitely be trying these!!
Thanks for presenting all these options! Based on your research I think I will reach straight for the butter version but might try whole grain flour. These sound like the perfect cracker cookie. They look delicious.
I am not a baker whatsoever but my mother has been pulling out all her old family recipes and I need to know if oat cakes are one of them because this looks delicious.
My Scottish grandmother used to make these a lot. I didn’t like them as a child because they weren’t “cake” Looking at these now, I know I would love them. Since I never got her recipe, I’m so happy to have found yours. Thanks for sharing!
Sometimes simple is the best. I’ve been craving these since you posted them and I’m not even from NS! I love how you tested them out with all the different kinds of fats…although it’s no surprise that butter is best LOL. I think I’ll give these a try with a bit of ginger.
These oatcakes taste amazing! Thanks for sharing your recipe!
I’m so happy you like them Jenn! Thanks so much for letting me know! xo.
I love that butter is the winner! I have oats on hand and will pin your recipe to try!
Although I have never tried one, I am sure I would love them! Crispy wins for me over chewy, so these oatcakes are perfect for my taste. Very informative post, easy to follow recipe and instructions. Thank you!
These are so amazing! Very easy and very delicious. Definitely need to make a double batch next time because they are hard to share. 🤣
I tried a box of Effie’s Homemade Ginger Biscuits (Oatcakes), that I brought back from Upstate New York. I live in Louisiana where I can get everything but the ginger flavored ones. I found your recipe, added some crystalline ginger and other ingredients I found on the side of the box. I must say, they turned out better than the box ones. What a terrific find – and I can make them for less than a quarter of the cost! Thank you so much!
I am part Scottish, yet never tried these. I’ve always wanted to so thanks for the recipe!
Love these Nova Scotia Oatcakes. I’ve never made them but have had versions on them in the UK with my husband’s family. Thanks for sharing, lovely recipe.
Best Oatcakes ever!
I double the recipe and use 1/2 c brown sugar.
Delicious.
Easy to make and even easier to eat!
Thank you for this recipe.
⭐️⭐️⭐️⭐️⭐️
I made a few days ago but were difficult to put together. Very dry. My batter didn’t look nearly as moist as yours. I googled other recipes and they all had hot water as an ingredient. I tried one of those recipes today. They were moister, but I think I like the taste of yours better. Any ideas on how to get yours easier to roll out?
Hi Lori! This recipe has actually been on my agenda to revisit and re-test so I will do that and report back to you shortly. Thank you for making the recipe and I’ll talk to you soon!
I have been looking for a traditional oatcakes recipe like my Scottish great-grandmother used to make. I am an amateur baker but do most of the cooking for my household. So, I tried Kelly’s recipe and since it is November I added some pumpkin spice. It was too dry, so while it was still in the mixer, added warm water slowly, just a few tablespoons until the dough began to clump together just a bit. Then I rolled the dough out several times. I tried getting the dough as thin a possible 1/4 to 1/8 inches. Because I’m not skilled with the rolling pin my first batch wasn’t perfectly even. However, I used a small drinking class to cut small circles and then baked the little rounded cakes for a few extra minutes. This worked well, their shape help up nicely and didn’t expand much. The thinner pieces were of course crispier, but all were nice a buttery. When I try this try this again and I will be sure get the dough thinner. This recipe is a keeper, the perfect base to try different variations of flours, fats, and spices. Best of all, it tastes like my great-grandmother’s oatcakes!
I love these! I substituted a mix of 1/3 cup unsweetened cocoa, 1/3 cup unsweetened medium shred coconut and 1/3 cup ground flax seeds for the 1 cup of flour and they were delicious! I might experiment with adding 1/4 cup of flour back in and cutting the sugar some next time I make them.
Oh yum! Thanks for letting me know Megan — you’re version sounds delish!😋
Thanks for the Nova Scotia-inspired recipes! Your oat cake recipe is very close to one I tried recently. The only differences are that the other one has 2 cups of rolled oats instead of 1 cup and adds 1/4 cup hot water. The flavour is wonderful but the cookies aren’t as crisp as I would like. I’m going to go with your idea of separating the cookies, rather than just scoring, and lower the temp a bit so that they dry out – and hopefully crisp up – more.
Love your oatcake recipe! They get rave reviews from my friends too. Just want to clarify, do you use salted or unsalted butter?
Thanks!
Hi Kim, that’s so awesome, thanks for letting me know! I use salted butter in all of my recipes 🙂