Ingredients

The following ingredients have 20 Servings
  • 150 g rolled porridge oats
  • 100 g cooked butternut squash (or butternut squash purée)
  • 50 g cheddar cheese (grated (use dairy free cheese if vegan))

Instruction

  • If your cooked butternut squash hasn't been puréed place in your food processor and pulse until smooth.
  • Add 150g oats, and 50g grated cheddar cheese to the food processor.
  • Pulse until well combined. You may need to stop and scrape down the sides a couple of times.
  • Scrape the mixture out onto a lightly floured work surface and knead briefly for a minute or so until it comes together into a dough.
  • Wrap in cling film and place in the fridge to chill for 30 minutes.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Cover two baking trays with non-stick baking paper.
  • Roll out the dough onto a lightly floured work surface until about 5mm thick.
  • Use your favourite cutter to cut the dough into shapes.
  • Bake in the pre-heated oven for 15-18 minutes until turning slightly golden. If you prefer a crunchier oatcake you can cook for a further 2-3 minutes.
  • Remove and cool on a wire cooling rack.
  • Store in an airtight container or in the freezer.