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1
Preheat the oven to 160 C (320 F) and line 4 baking trays with baking parchment.
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2
In a bowl, mix together the dry ingredients (oats through salt), then rub in the coconut oil until the mixture resembles fine breadcrumbs.
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3
Now, add in the water, a little at a time.
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4
The amount you need will vary with the oats, so be cautious and dont add too much at once!
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5
You can even measure in tablespoons for maximum control.
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6
Keep adding water and mixing until a nice dough forms.
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7
Put the dough in the middle of a fairly large wooden board or work surface and begin to press it out and flatten it, then swap over to a rolling pin and roll out to your desired thickness (pretty much anything goes here; its just down to personal preference).
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8
Then cut out your oat cake shape using a round cookie cutter and lay them out on the baking trays.
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9
Once youve rolled, cut and placed once, youll notice that the remnants look pretty dry and crumb-like.
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10
No worries, pick up the baking parchment and put the dough back in the bowl, add one or two more tablespoons of water, or enough to form a dough again and then repeat the rolling and cutting process.
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11
Bake for 30 minutes, then increase the temperature to 200 C (400 F) and bake for another 10-15 minutes or until the edges just begin to brown and they seem crisp.
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12
If you prefer your oat cakes a little less crunchy, take them out earlier.
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13
These keep for up to 4 weeks in an airtight container (though I challenge you to make them last that long).
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14
But if youd rather not have them hanging around that long you can freeze the cut-out shapes and then bake them from frozen when you want them, just increase the baking time by 5 or 10 minutes.
