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butternut squash oatcakes on cooling rack

Healthy oatcakes recipe with butternut squash

Mandy Mazliah
A healthy oatcakes recipe made with just three ingredients - butternut squash, cheese and oats. These are perfect for lunch boxes and snacks.
4.50 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Chilling time 30 mins
Total Time 30 mins
Course Snack
Cuisine International
Servings 20
Calories 41 kcal


  • 150 g rolled porridge oats
  • 100 g cooked butternut squash or butternut squash purée
  • 50 g cheddar cheese grated (use dairy free cheese if vegan)


  • If your cooked butternut squash hasn't been puréed place in your food processor and pulse until smooth.
  • Add 150g oats, and 50g grated cheddar cheese to the food processor.
  • Pulse until well combined. You may need to stop and scrape down the sides a couple of times.
  • Scrape the mixture out onto a lightly floured work surface and knead briefly for a minute or so until it comes together into a dough.
  • Wrap in cling film and place in the fridge to chill for 30 minutes.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Cover two baking trays with non-stick baking paper.
  • Roll out the dough onto a lightly floured work surface until about 5mm thick.
  • Use your favourite cutter to cut the dough into shapes.
  • Bake in the pre-heated oven for 15-18 minutes until turning slightly golden. If you prefer a crunchier oatcake you can cook for a further 2-3 minutes.
  • Remove and cool on a wire cooling rack.
  • Store in an airtight container or in the freezer.


Nutritional information is approximate and is intended as a guide only.


Calories: 41kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 16mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 557IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword healthy oatcakes recipe
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