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Serving:
Serve warm or at room temperature. It’s delicious on its own, but you can also enjoy it with a dollop of yogurt or a drizzle of honey for extra sweetness.
Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices for up to a month for a quick snack.
Variations:
Add-ins:
Add nuts like walnuts, almonds, or hazelnuts for crunch. You can also include dried fruits like cranberries or apricots.
Spices:
If you love spices, add a pinch of nutmeg or ginger to enhance the flavor.
FAQ:
1. Can I make this oatcake without applesauce?
Yes! You can substitute the applesauce with mashed banana or Greek yogurt for a different flavor and texture.
2. Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture might be a little softer and less chewy.
3. Is this oatcake suitable for a vegan diet?
Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based oil like coconut oil.
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