Strawberry Oatcakes

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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!