I love oatcakes. Dense, full of whole grains, nicely sweet and packed with nuts or fruit. They’re soft, but chewy. What’s not to love?

Also, they’re blonde. As in, not browned. Which is my favorite thing of all because I am notorious for not waiting until baked goods get brown before I pull them out of the oven. Blonde bread, blonde rolls, blonde oatcakes. Perfect.

I decided we needed to have a recipe for these using jam for a sweetener instead of sugar. You get a lot more flavor that way.

It takes some experimentation to get a new recipe just right, so it’s a good thing my family likes oatcakes. We’ve been eating a lot of them. A lot of them. What we sacrifice for our readers. We’ve tried four different combinations and they are all delicious. You need to try them. Here’s one of our favorites.

Orange Marmalade – Cranberry Jammy Oatcakes

3 cups oatmeal
1/2 cup flour
1 tsp salt
1 cup dried cranberries
1/2 cup butter
1/2 cup orange marmalade
1/2 cup milk
1 tsp vanilla

Heat the oven to 350.

Melt the butter, marmalade, milk and vanilla in the microwave until soft. I heated it for 1 minute in our microwave and it worked fine. The butter was soft, but not completely melted. That’s fine.

Mix the oats, flour, salt and cranberries in a mixer while the wet stuff is warming. Then add the wet stuff and mix it all together thoroughly.

Use an ice cream scoop to measure the cakes. Pack the scoop hard and then pop them out onto a cookie sheet. [You don’t have to grease the cookie sheet]. Flatten the cakes a bit with a fork. Mine were 2 ” rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot. They hold together better for eating warm and they are fabulous for breakfast!

Bake for 10 minutes if you want to let them cool and eat them later. They’ll finish drying as they cool.

Makes 20 cakes, 2″ rounds.

Get the printable here: Orange Marmalade Cranberry Jammy Oatcakes

 

Robin from Rurification blogs at Rurification.

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