Strawberry & Almond Oat Cakes

Perfect for a breakfast treat to be enjoyed with a platter of fresh fruit! Try this oat cakes, you’ll love them!

Yield: Makes about 12-15 oat cakes


1¼  Cups Wholemeal Flour
½ Tsp Salt
½ Tsp Bicarbonate of Soda
½ Tsp Cinnamon
1½ Cup Agave Syrup or 1 Cup Light Brown Sugar
¾ Cup Soft Butter
1 Egg
1 Egg Yolk
2 Tsp Vanilla Essence
3 Cups Oats
1 Cup Dried Strawberries (or Cranberries)
1 Cup Blanched Almonds (Reserve 15 Whole Almonds for Topping)


Beat together the sugar or agave syrup, with the butter and vanilla. When pale in colour, add the egg and yolk, then the flour, salt, bicarbonate of soda and cinnamon, mix well. Add the dried strawberries and the almonds.

Scoop spoonfuls onto a lined baking tray. Place an almond on top of each and bake in a hot oven set on medium – gas mark 6 – 190 degrees and bake for 12  to 15 minutes or until golden. Leave to rest for about 5 minutes, then transfer onto a cooling rack. Can be stored in an airtight container or frozen and used when needed.

Check out more interesting recipes featuring strawberries:

Recipes have been reproduced from the foodie issue no.20.