Chooks aren't the only ones who love oats! This is a recipe for a simple oatcake that is very versatile and can be modified to suit your individual needs or available ingredients! The key is the oats. While I list steel cut oats as the oat to use, you can also use rolled instant oats. Steel cut oats are chewier and definitely need time to absorb moisture to soften, but have more flavor, fiber, and other nutrients! 3 cup of steel cut oats 1 cup of flour (oat, whole wheat, all purpose, etc.) 1 1/2 cup fresh buttermilk, kefir, or yogurt (thin yogurt if using) You can also use normal milk too. 1/2 tsp of salt 1/2 tsp aluminum free baking powder 1/2 cup melted butter 2 tablespoons honey (optional)* 1)Mix dry steel cut oats and flour in a bowl, then add the milk to the bowl. Mix well. Should be a thick batter. Let sit in fridge for 6-8 hours at least, overnight is better. This lets the oats absorb the moisture. When you remove from fridge, the mixture will be more dough-like. 2) Preheat oven to 325 degrees. While oven is preheating, mix in salt, baking powder, optional honey, and butter into dough. Once mixed, you can either roll dough to 1/4 inch thickness and cut into rounds with a drinking glass or cookie cutter, or 'eyeball' the amount of dough needed, roll into balls, and then flatten with your palm. Put rounds on greased cookie sheet. Bake about 20 minutes or until golden brown. 3) Serve and enjoy! I like mine with a bit of homemade jam while still warm! *I added honey as optional since it isn't needed. If you want a sweeter oatcake, then definitely add honey, molasses, maple syrup, or sugar. If you leave out a sweet, oatcakes are perfect as part of savory dishes, like oatcakes and sausage gravy! And the recipe can easily be made vegan by using nut milks, soymilk, etc. replacing butter with plant oil, and using agave nectar instead of honey!