Chia Seed Oatcakes

Introduction: Chia Seed Oatcakes

Self-employed creator and maker working from studio at home. Running craft workshops and making i...

As someone who chooses to avoid many foods that are in everyday use, I find it quite hard to buy things that are not loaded with ingredients I don't want to eat.

Therefore, I am always experimenting with ingredients to make tasty replacement foods for lots of commercially produced items.

The main things I choose to avoid completely are processed sugars, dairy and meat. I am not allergic to them, I just don't like the effect they have on my health or of course, on the well-being of other creatures.

I also strictly limit my consumption of wheat and salt because they are in practically everything we consume at every meal. My feeling is that too much of anything isn't great for the body or mind. I also think, if you eat a lot of bread with its high yeast and salt, you end up with flesh like dough!

So I try to use oats in place of wheat sometimes. It is really hard to find oatcakes in the UK that haven't got salt, sugar, palm oil or bicarb in them.

My aim was to find a way to make my own salt-free oatcakes that were a cross between a cracker and bread.

There were many failures along the way but then I discovered the incredible properties of chia seeds and my perfect oatcakes were born.

Step 1: Gather Your Ingredients

This is a simple recipe. You only need four ingredients.

  • 10 oz Whole Rolled Oats
  • 2 oz Raw Chia Seeds
  • 1/2 Pint of Boiling Water
  • 1/2 fluid oz of cold pressed oil - I used Avocado oil but you could use Sunflower


Chia seeds are being touted across the internet as a 'do no wrong' superfood. I cannot say whether they are or not but during my research, I did find warnings that they are not suitable for people taking blood thinning drugs. They have also not been assessed as safe for pregnant or lactating women.

Step 2: Mix the Chia Seeds and Oats

Put the oats into a glass bowl with the chia seeds. Try to use glass because plastic makes the dough sweat if you have to leave it for any reason (to answer the phone or change the CD!!!)

Add the boiling water 1/4 of a pint at a time. Add the oil.

Mix thoroughly using a fork until you have a ball of dough. It should not be at all sticky. It should not stick to your hands or the bowl.

Shape it into a round and leave it for 1/2 an hour on a wire cooling tray. This stops it sweating as the heat from the boiling water dissipates.

Step 3: Shape the Cakes

Once it has cooled, cut the dough into eight equal pieces and shape them into flat 'cakes'.

Step 4: Bake in a Skillet

Next, heat a stick-proof skillet on top of the stove until it is fairly hot. Then turn it down low.

Take as many of the cakes that will fit in and then put the skillet lid on. If there is no steam hole, leave a gap to let the hot air escape or the cakes will be soggy.

Leave them on a very low heat for up to an hour, turning regularly.

Thicker cakes will need more time than thinner ones - I just used trial and error.

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Step 5: Split the Cakes With a Sharp Knife

When you are sure the cakes are cooked though, leave them to cool on a wire rack.

Then split each cake through the center with a sharp knife and put your favorite spread on.

I put crunchy almond nut butter, 100% fruit jam with no added sugar and plain soya yoghurt on mine - they are delicious!

They are also good with savory dishes like vegetable soup. These make a great filling breakfast and if chia seeds really are as good as many people claim, you should be bursting with energy and have great skin!

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Thank you for reading.



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    14 Discussions

    These look delicious. I'm about to try this out and I was wondering if you have tried baking them in the oven? I don't like using nonstick.

    3 replies

    Hello again,
    No I haven't tried it yet but I think it would work fine. Before I discovered that chia seeds make much better dough, I used to make the oatcakes with just water, oil and oats. I have made those in the oven and they were fine. I get what you mean about non-stick - it's not the best thing is it. I usually make these cakes at breakfast time and I find it quicker to do them on top of the stove so maybe I need to get up earlier and stop pretending that non-stick is ok!!!!! I guess I could use a regular pan but then heating oil isn't great either - nope, just get up earlier! Kind regards Gilly.

    I did try the oven method. It worked great. I did 350f for 1 hour, so you shouldn't need to change your alarm. I flipped them half way through and I used no oil on the pan.

    Ive used chia seeds in my cracker recipe and the texture and consistency can be tricky to get right. You seem to have got it right but if your playing around with flax ect. try grinding the flax or chia in the coffee grinder first. This gives more distribution of the gelatinous stuff and therefore a more homogenous dough. I will also grind some or all of the grains as well.

    I'm glad you posted this recipe, its inspired me.

    Thank you for the feedback - it's good to know it worked. I still haven't tried the oven method as I ran out of chia seeds a couple of days ago. Had a BAD baking day yesterday as I attempted making bread using ground oats and no other flour. I knew it probably wouldn't work through lack of gluten but I went ahead anyway. It looked fantastic and it is edible but it is very 'cakey' and quite heavy on the stomach. Definitely will not be posting that as an instructable! Any tips for making bread without wheat would be welcome.

    I just need a little clarification on the 1/2 pint. So I'm amusing because you are in UK, that when you say 1/2 pint you mean 10 oz, and not 8 oz, as a north American measure. So that would be 1 1/4 cup?

    4 replies

    Hello Zimitt,
    You live in Vancouver yes? Looking back to the 10 wonderful years I spent in your country, I am sure all the measurements were in cups - I need to go online and check it all out and will come back to you. But basically, you need to just fill up a glass jug with boiling water ( and it does need to be boiling to work properly) and add it a little at a time like you would with any dough until it is perfect for kneading with being too sticky or too dry. Will be back to you later when I have had a chance to read up on it. Good luck. kind regards Gilly.

    I agree, Canada is pretty special. I had great success with these oat cakes. I didn't have rolled oats so I used steel cut. They are a bit crumbly but very good. I added a bit of salt. Next I'm going to try fermenting (sourdough) the oats, I think it will give them an extra zing and a big nutritional boost.

    Thanks for that - I have never tried making sourdough but I am going to Google it to see how to do it, so thanks for the idea - anything that boosts nutrition is good.

    Hello again Zimitt,
    Yes, just checked with and for you it would be 1 1/4 cups. Let me know how yours turn out if you make them in the oven. I will be trying it myself next time I make them but I may try flax seeds next time (linseeds) as they have similar viscous properties when mixed with water. Kind regards Gilly.

    So simple and it looks delicious... You should enter this recipe in the superfood contest!

    Think I try making them in an oven. Hello today's lunch! Thanks!

    2 replies

    Thank you! Good idea - I have wondered about the oven but not done it yet. Please let me know if it works well. I have never entered a Competition - thanks for the suggestion - I might look and see how to do it.

    Entering a contest is really easy! In the right column of your instructable, under the tags, you find a sign "add instructable to", click on 'contest', select the ones you want to join and you are in! Good luck!

    * and yes, I'll keep you posted on the oven-try-out :-)