Nutty Oatcakes

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Instant oats (uncooked), 1 cup
• Walnuts (unsalted), 10 halves
• Cashew nuts (unsalted), 14 wholes
• Chia seeds, 2 tbsp
• Lower-sodium salt, 1g
• Baking soda, ¼ tsp
• Boiled water, ½ cup

Method

1. Preheat the oven to 180°C.
2. Place the walnuts and cashew nuts into a plastic bag, and crush them to smaller bits.
3. In a mixing bowl, place the oats, crushed nuts, chia seeds, salt and baking soda together, and stir till they are well-mixed.
4. Add boiled water to the oats mixture, 2 tbsp by 2 tbsp, and mix till it forms a sticky dough. Let it rest for 5 minutes.
5. Divide mixture into 4 dough balls and flatten to 1 cm thickness.
6. Bake the oatcakes for 30 minutes till they turn golden brown.
7. Let them cool and it is ready to be served!

TIP!
For a finer texture, blend the oats and for a shorter baking time, make 8 smaller pieces instead of 4. For an even more nutritious breakfast, top the oatcakes with tuna flakes.

Nutrients per serving
Energy: 173.4 kcal
Protein: 5.3g
Total Fat (Saturated Fat): 8.6g (1.6g)
Carbohydrates: 17.9g
Sodium: 130mg
Dietary Fibre: 5.1g