Ingredients

  • Flahavan’s porridge oats 1
  • Mixed herbs 10g
  • Chia bia whole chia seeds 2 tbsp
  • SpinneysFOOD whole wheat flour 170g
  • Kerrygold salted butter 3 tbsp
  • SpinneysFOOD bottled water 180ml
  • Full-fat cream cheese 90g
  • SpinneysFOOD fresh parsley 10g
  • SpinneysFOOD fresh basil 10g
  • SpinneysFOOD fresh chives 10g
  • SpinneysFOOD fine sea salt ½ tsp

Equipment

  • Baking paper 1

Nutrition (Per serving)

  • Calories 61
  • Fat 3g
  • Saturates 1g
  • Protein 2g
  • Carbs 7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Herby oatcakes

British 10 Mins Prep · 25 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
  2. Place the oats, herbs, chia, flour and chilled, cubed butter in a food processor and pulse until pea-size crumbles form.
  3. Add hot water and pulse until a dough forms.
  4. Dust a clean surface with flour and roll the dough out till its 5mm thick.
  5. Cut out 5cm round cakes and place on the prepared tray.
  6. Bake for 20-25 minutes, turning the cakes over halfway.
  7. Place the cream cheese in a small bowl and finely chop the herbs.
  8. Combine the cream cheese, herbs and salt and mix until completely smooth.
  9. Remove the oatcakes from the oven when they’re slightly golden and allow to cool slightly.
  10. Serve the oatcakes along with the herb cream cheese.