Recipe Arsenal: Apricot Oatcakes

A couple of years ago, Will introduced me to these fabulous oatcakes he got from CoffeePeople on a trip to Portland.  Unfortunately, Starbucks bought out nearly all of the CoffeePeoples and the only ones left are in the Portland airport.  While in Portland this weekend, Will and I made a special trip to the airport – about 2 hours out of our way – just to buy a 6-pack of these.

Since the first day I tried them, I’ve been scouring the Internet looking for a way to replicate the infamous apricot oatcake.  These oatcakes are dense and heavy.  They have lots of oatmeal, dried fruit and a bit of honey.  They’re perfect for breakfast, and best enjoyed with a good cup of tea.

Low Fat Apricot Oatcakes

Ingredients:

  • 3 cups rolled oats
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 1/3 cup plain, fat-free yogurt
  • 1/2 cup crystalline fructose (or granulated sugar)
  • 1/2 cup honey
  • 1 teaspoon of vanilla
  • 3/4 cup dried apricots

Directions:

  1. Coarsely grind rolled oats in a blender. Mix with the flour and baking powder.
  2. Chop dried fruit into small pieces.
  3. In a separate bowl, “cream” together yogurt, fructose, honey, and vanilla.
  4. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit.
  5. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to knead it with your hands.  Form into 9 hockey-puck-shaped patties.
  6. Bake at 325 degrees F for about 20 minutes on non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.

As with the biscuits, you can change things up for yummy variations.  For a pumpkin pie oatcake: omit the fruit, used canned pumpkin instead of the yogurt, and add 1/2 teaspoon of pumpkin pie spice.

One of my favorite variations – the chocolate oatcake: omit the dried fruit, reduce flour to 1 1/2 cups, add 1/2 cup unsweetened cocoa powder, and sprinkle some pumpkin seeds on top.

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14 Comments

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14 responses to “Recipe Arsenal: Apricot Oatcakes

  1. Chris

    I am really really thankful! These used to be a staple of my diet and then when CP left I was terrified I’d never find these again!!! So the airport or just bake them, eh? I’m going to bake some today for son and I who are trying a gluten-free diet to possibly help excema with gluten free oats!

    Danke! Asante! Merci! Gracias!

    • Melissa

      I have been SEARCHING for over 5 years for this recipe! I googled every possiblity I could find, then when I tried today…magic!
      I’m heading out to the store now for the apricots and can’t wait to try out one of my favorite filling work-snacks. Thank you!

  2. I’m so glad the oatcakes have a fan club! It’s a pleasure to share the recipe. I would try it as-is first, and then you can tweak it to your liking. The recipe is really quite versatile.

  3. Also, if you’re not too into baking, you can order the REAL apricot oatcake (that Coffee People sells) by the dozen from The Ultimate Cookie.

    http://www.ultimatecookie.com/oatcakes

  4. Annie

    Hi,

    You are a rock star! I’ve been searching for this recipe forever and it’s wonderful that you put it on your website. I can’t wait to try it – thanks a million!

  5. James

    In step 4 you say to beat egg whites… but they aren’t listed in the ingredients, so it’s unclear as to how many to add.

  6. judy

    I had my first oat cake today, and immediatly feel in love with them. They would be a great breakfast food for those who don’t have a lot of time.

  7. Melissa

    Hey there,
    I’m in the middle of the recipe, and have just noticed that I’m supposed to put in egg whites…though it’s not listed in the ingrediants…yikes! I’m going to whip in one since the text says ‘white’ vs ‘whites’….

    Please set me straight, I’m so looking forward to chomping into a good oatcake!

  8. MJ

    Have my first batch in the oven now … I can’t wait!! I’ve been a huge fan of these oatcakes for years now. They’re the perfect breakfast (nutritious, delicious, and highly portable) and now I can make ’em in my own kitchen (and the pumpkin pie version sounds phenomenal).

    You ROCK!!!

  9. JC

    Great to find this recipe, but . . .
    You say ‘fold in egg white’, but egg white isn’t included in the list of ingredients! I’m assuming one, yes?
    Thanks.

  10. Karen

    Hi, I just went to try the recipe…So, you don’t list egg whites in your list of ingredients. How many egg whites did you use? I’m going to try it with one and hope it turns out. If not I’ll improvise. Thanks! I love Coffee People oatcakes!

  11. I found your website on Yahoo and i like your content.

  12. Millie

    2 egg whites is the best

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