Nairn's Fruit & Seed Oatcakes contain problematic sunflower oil in the currants coating and palm oil as the main fat. This DIY version eliminates all seed oils, replaces palm oil with clean coconut oil, and uses only certified organic ingredients for a healthier, inflammation-free alternative.
Based on: Fruit & Seed Oatcakes
· Makes approximately 48 oatcakes
· Serving: 1 oatcake (12.5g)
Why This Recipe is Seed Oil Free
Commercial Fruit & Seed Oatcakes from Nairn's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fruit & Seed Oatcakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic wholegrain rolled oats
408g (about 4 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient providing fiber, protein, and the characteristic oatcake texture
Omega-3 fatty acids, fiber, and subtle nutty flavor
Aluminum-free baking soda
6g (about 1 teaspoon) · Bob's Red Mill Aluminum Free Baking Soda
Chemical leavening for light, crisp texture without aluminum toxicity
Real sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine Sea Salt
Mineral balance and flavor enhancement from unprocessed sea salt
Instructions
Step 1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 408g (4 cups) organic rolled oats, 36g (1/4 cup) organic brown flaxseeds, 6g (1 teaspoon) aluminum-free baking soda, and 6g (1 teaspoon) real sea salt. Whisk these dry ingredients thoroughly for 30 seconds to ensure even distribution — this prevents pockets of salty or leavened areas.
Step 2. Melt 48g (3.5 tablespoons) organic virgin coconut oil gently in a small saucepan over low heat or microwave in 15-second intervals. Don't overheat — you want it just liquid, not hot. In a separate small bowl, add 72g (1/2 cup) organic currants and pour the warm melted coconut oil over them. Stir and let sit for 5 minutes to soften the currants slightly — this helps them integrate better and prevents them from being too hard in the final oatcakes.
Step 3. Add 48g (1/4 cup) organic coconut sugar to the oat mixture and stir well. Pour the coconut oil and currant mixture over the dry ingredients. Using a wooden spoon or silicone spatula, mix vigorously for 2-3 minutes until everything is evenly coated and the mixture holds together when pressed. The coconut oil should distribute throughout, creating small clumps that will bind into cohesive oatcakes.
Step 4. Using your hands or a small cookie scoop, portion the mixture into 48 equal portions of about 12.5g each (roughly 1 tablespoon per oatcake). Place portions on prepared baking sheets, spacing them 2 inches apart. Using your palm or the back of a spoon, press each portion firmly into a round disc about 2.5 inches diameter and 1/4 inch thick. Press firmly — loose oatcakes will crumble when baked.
Step 5. Bake for 12-15 minutes, rotating pans halfway through, until edges are golden brown and centers feel set when lightly pressed. They should be crisp but not dark brown. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks. This initial cooling prevents breaking while they finish setting.
Step 6. Cool completely on wire racks for at least 30 minutes before storing. For serving, these oatcakes are perfect as-is, with cheese, or topped with nut butter. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. The texture stays crisp much longer than commercial versions due to the stable coconut oil.
Storage
Store in airtight container at room temperature for 1 week, or freeze for up to 3 months. Keep away from humidity to maintain crispness.
Cost Comparison
Cost per serving (homemade)$0.08
Cost per serving (store-bought)$0.45
Savings82%
Massive upfront savings due to bulk organic ingredients. Higher initial investment pays off quickly with premium quality ingredients and no inflammatory seed oils.