Place 150g oats, 100g cooked butternut squash and 50g grated cheddar cheese into a food processor or high speed blender.
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.