Brighten someone’s morning with a batch of these buttery Strawberry Oatcakes. They’re hearty, flavorful, and not too sweet — a perfect start to the day!
I’m so pleased to partner with Bob’s Red Mill for this post. I have been provided with sample product as well as compensation for my time. All opinions are my own.
Baking runs in my blood. My Gramma John was a fabulous baker, entering her baked goods in all kinds of contests and usually winning. Of her eight children, several became bakers, with my Uncle Don leading the pack with his sourdough goods. My cousin Laurie and I are regularly texting each other about what we’re baking. Now, my 9-year old daughter is becoming quite the home baker herself.
Recently, FishChick has been baking up a storm, in the hopes of competing in a kids’ baking contest. She’s getting so good, I’m thinking of hiring her to help me in my recipe testing and prepping food for photographing.
In fact, she baked these oatcakes!
These oatcakes are pretty phenomenal. I know this, because between her and me, we’ve baked four batches of these Strawberry Oatcakes in the last week! I’ve been tweaking, working to get the recipe just right. It’s been delicious.
It’s also been incredibly fun to swap tasting notes with my mini-me. After her munching on one of these oatcakes, she turned to me and said, “I really love the oats in here. They give it enough chew to set the texture right, and the strawberries are just the right amount of sweetness and moisture.”
Yes, really. She said that.
And I can’t disagree. This recipe is quickly becoming a favorite at our house.
I love baking with oats. They add texture and substance to baked goods. They help me add more whole grains to our diet. These oatcakes are a cross between a scone and a cookie. And they are so good!
As my girl took the words right out of my mouth, in these oatcakes, the oats give just the right amount of chew to the finished product. The butter and cream add richness, and the strawberries balance it all out with their trademark blend of sweet and tart.
I love using Bob’s Red Mill Oats. Well, the whole line of product, actually. Bob’s quinoa is my favorite because I don’t have to rinse it and it always turns out delicious. The Whole Wheat Pastry flour is one of my go-to ingredients for baking healthier, whole-grain goods. In fact, Bob has his own shelf in my fridge so I can easily find whatever it is I need for baking.
Things you should know about Bob’s Red Mill Gluten-Free Rolled Oats:
–> They are gluten-free. Each farm delivery is sampled hundreds of times and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are packaged in a 100% gluten free facility and tested for gluten again to ensure their purity.
–> Eating oats helps lower LDL “bad” cholesterol and may help reduce the risk of heart disease.
–> Oats help you feel fuller longer, which helps control your weight.
–> Oatmeal and oats may help lower blood pressure.
–> Oats may help reduce your risk of type 2 diabetes, since their soluble fiber helps control blood sugar.
–> Oats are high in beta-glucans, a kind of starch that stimulates the immune system.
–> Oats are higher in protein and healthy fats, and lower in carbohydrates than most other whole grains.
Plus they are the star ingredient in these Strawberry Oatcakes!
Strawberry Oatcakes
Brighten someone’s morning with a batch of these buttery Strawberry Oatcakes. They’re hearty, flavorful, and not too sweet — a perfect start to the day!
Preparation Time:10 minutes
Cook time:25 minutes
Total time:35 minutes
8 servings
Ingredients:
- 1 cup unbleached, all-purpose flour
- 1 cup rolled oats
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoon cold butter, cut into cubes
- 1/2 cup heavy cream
- 1 cup chopped strawberries
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a food processor fitted with a metal blade, place the flour, oats, sugar, baking powder, and salt. Pulse a few times until the ingredients are mixed and the oats are broken up a bit. Add the butter cubes and pulse until you have crumbs. Transfer this mixture to a small mixing bowl.
- Add the cream, strawberries, and vanilla. Fold gently just until combined.
- Scoop the dough into eight mounds on the prepared baking sheet. Bake for 15 to 20 minutes or until golden brown and cooked through. Cool slightly and serve.
I’m so pleased to partner with Bob’s Red Mill for this post. I have been provided with sample product as well as compensation for my time. All opinions are my own.
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These called my name as soon as I saw the recipe yesterday. I only had frozen berries and no heavy cream, only coffee cream but went ahead and made them anyway. Yep, they’re a keeper!! Very easy. I rarely use my food processor – too many bits to clean afterwards. But the kitchen was all cleaned up and e erything put away, before these little gems came out if the oven. Guess I’ll be using it more in future.
I am not a very tactile person. I don’t like getting my hands dirty, so I love using my food processor for a ton of things and then I let the dishwasher do the clean up.
Wow, these look wonderful. Can’t wait to try them! Oh, how I wish my strawberry plants produced like my raspberry bushes. 😉 Thanks so much for sharing this. I love the fact that they have rolled oats in them.
Let us know what you think!
Made them for breakfast- substituted hazelnut creamer. Will make again for sure!
What a clever substitution!
?? your mini-me’s comments!!
I don’t have the cream or strawberries. Saw earlier comments and am going to try with flavored coffee creamer and blueberries in the AM.
Not sure where the two question marks came from! I had typed a red heart! LOL
How did it go with creamer and blueberries?!
i was really excited with the gluten free oats, then you killed me with the unbleached all purpose flour. It would have made more sense to either make the recipe entirely g-free or just use bobs regular oats. i do love your site and your cookbooks 🙂
I was just addressing the benefits of Bob’s GF oats in general. I apologize for the confusion.
I have a feeling that you can easily sub in Bob’s gluten-free baking mix for the ub flour. I’ll see if my daughter is up for testing it tomorrow and I’ll let you know how it works out.
thank! please post how it goes 🙂
Bob’s Red Mill makes a Oat Flour (e.g. oatmeal ground to a flour consistency) that works well in baked goods. I’ve used it in banana-sweet potato bread for a GF friend and it turned out great. It would probably work well in this recipe as well.
These were delicious and the kids loved them. We will definitely make them again.
Yay! So glad to hear it!
These look like a cross between scones and biscuits, maybe??. They look delicious! I have a scone recipe that uses whipping cream in place of the butter. I wonder what that would do to their texture. Hmmm…might have to try it.
Let me know if you do!
I am going to try these, only I don’t have heavy cream. I guess I’ll try canned milk or whole milk. Excited to try these because Strawberries are one of my favorite fruit of all time. YUM
Just thought of cream cheese to add to milk. Wonder if this will work. Guess I’ll have to make a batch and see 🙂
Let me know how it went!
I wrote yum on the recipe sheet! I made these on 5/15/17, used bread flour in place of the ap flour, used white sugar but would use brown on my next try just for a different flavor, I used 2% with about 2 tbs cream cheese for the heavy cream. SO YUMMY. These made about 2.5 doz with my cookie scoop. Thanks for sharing.
Very creative! The cream cheese sounds like it’s an awesome addition!
These look so good. Can’t wait to get some in the freezer. Lol