Herbed Wholegrain Oatcakes with Whipped Cottage Cheese and Cucumber
Crisp Scottish-style wholegrain oatcakes topped with whipped cottage cheese, cucumber and chives for a high-protein savory snack.
Best for A wholegrain, high-protein, low-sugar snack that keeps you full
Oatcakes are Britain's most honest cracker: nothing but oats, a little fat and heat, baked until they snap. Here I keep them properly wholegrain with a mix of oatmeal and rolled oats, then top them with cottage cheese whipped smooth so it spreads like a soft ricotta instead of sitting in curds. Cool cucumber, chives and cracked pepper turn a plain oatcake into something you'd actually plate for guests, and the protein does the real work of keeping you full between meals.
Ingredients
- 120 g medium oatmeal , plus extra for dusting
- 60 g rolled oats , pulsed a few times to break them down
- 30 g Wholemeal flour
- 3 g fine sea salt
- 1 g baking soda
- 30 g Unsalted butter , melted
- 90 ml just-boiled water , plus a splash more if needed
- 250 g Cottage cheese , full-fat or 5%, for the topping
- 100 g cucumber , thinly sliced or shaved into ribbons
- 8 g fresh chives , finely chopped
- 10 ml olive oil , to finish (optional – can be omitted)
- 1 g black pepper , to taste
Instructions
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1
Heat the oven to 180C and line a baking sheet with parchment. In a bowl, stir together the medium oatmeal, pulsed rolled oats, wholemeal flour, salt and baking soda until evenly combined.
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2
Pour in the melted butter, then add the just-boiled water a little at a time, stirring with a fork, until the mixture clumps into a firm, slightly sticky dough — add a splash more water only if it won't come together. Let it sit for 2 minutes so the oatmeal drinks in the moisture.
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3
Dust the counter generously with oatmeal and roll the dough to about 4mm thick. Cut into rounds or wedges (about 12), transfer to the sheet and bake until firm and dry to the touch with lightly golden edges. Cool on a rack — they crisp as they cool.
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4
Meanwhile, blend the cottage cheese in a small food processor (or blitz with a stick blender) until smooth and spreadable, 30–60 seconds. Season with a little black pepper.
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5
Spread a spoonful of whipped cottage cheese onto each cooled oatcake, layer over cucumber ribbons, shower with chives, add a final crack of pepper and a thread of olive oil. Serve right away so the oatcakes stay crisp.