Date & raisin oatcakes: Breakfast oatcake recipe with cinnamon and nutmeg
A simple and delicious breakfast cake for your rushed morning which can be stored for up to a week in the fridge
- 250gm Rolled Oats (jumbo oats)
- 3 cups Milk (any of your choice)
- 1 Egg
- 1tbsp Cinnamon Powder
- 1tbsp Nutmeg Powder
- 1tbsp Baking Powder
- 1tbsp Vanilla Extract
- 2tbsp Sugar (optional, I have used honey instead)
- Pinch of Salt
- 1 cup Cooking Cream (optional)
- Handful Dates (deseeded and soft)
- Handful Raisins
- Garnish (drizzle of maple syrup or honey)
I have used two ramekin bowls for the oatcake however you can use any baking tin and cut the cake in to pieces.
- Preheat the oven on 180c for about 5 minutes.
- Meanwhile mix the dry ingredients well: oats, baking powder, cinnamon powder, nutmeg powder, pinch of salt, dates, raisins and sugar (if using honey, add later)
- Mix the wet ingredients well: egg, milk, vanilla extract and cooking cream (at this time you can add honey if you want to skip the sugar) Give all a good whisk.
- Mix the dry and wet ingredients together. (It is ok to have more liquid, as the oats will soak it all up while baking)
- Lightly grease 2 ramekins or a baking tray and pour the mixture. You can add extra raisins or dates for the topping if you like and bake for about 30 minutes at 200C. (It is ready when you see the sides brown)
- Let it cool for about 10 minutes and cut into pieces or straight for the ramekins or the way you prefer.
- Drizzle with maple syrup or honey.
- Enjoy this energetic breakfast and let me know if you like the recipe.