28 May, 2016

Cheese and Oatmeal Cakes

I've made several oat-based snacks on this site, but one thing they all had in common was their chewiness. These oat cakes, based on the ones mentioned in the book Lord Brocktree, are super crunchy and perfect for chip cravings.

Cheese and Oatmeal Cakes

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Yield: 6 cakes


  • 1 cup quick oats
  • 1/4 tsp baking soda
  • 1 pinch salt
  • 1 tbsp butter, melted
  • 1/2 cup water
  • 1/4 cup shredded Parmesan cheese

  1. Preheat oven to 380F.
  2. Mix together the oats, baking soda, and salt.
  3. Mix in the melted butter.
  4. Add water one tablespoon at a time until the oats start to stick together. You might not use all of the water; I only used about 5 tablespoons.
  5. Stir in the Parmesan.
  6. Press the mixture into the bottom of six ramekins and bake for 25 minutes, or until golden brown.
  7. Let cool completely on a cooling rack, then tip out of the ramekins. You may need to loosen then from the edge with a knife first. 


  1. im having fun looking through your blog. such an interesting idea, you made me go to amazon to look into getting the books.

  2. I just discovered your blog. It's awesome. I'm reading my way through the Redwall series at the moment and also noticed the detailed and fine description of the food. Great to find some recipes to try. Are you still going with this blog?