Lucy Upton, The Children’s Dietitian, describes this as a “bosh it all in one bowl” recipe that children enjoy making as well as eating.  She has added a few extras to nudge up the nutrients which means you can enjoy them all the more. 


  • A cup of oats, wheat-free if necessary – Lucy likes to use half a cup of ready oats (for the vitamins and minerals) & half a cup of rolled oats
  • 1 heaped tbsp seeds – any work well, Lucy used mixed seeds in the recipe above but you can use ground flax, chia seeds or sesame seeds if you can tolerate them
  • 30g cheese, or dairy-free alternative (optional)
  • 1 heaped tbsp nutritional yeast
  • 1tbsp olive oil, rapeseed oil or melted dairy-free spread
  • Warm water 


  1. Preheat the oven to 190C and line a baking tray.
  2. Put all your dry ingredients in a bowl and mix thoroughly.
  3. Add your oil, then add a little bit of warm water, a few splashes at a time, until the mixture comes together to form a dough.
  4. Roll the dough out until 1-2cm thick (depends how chunky you like your oatcakes), then use a cookie cutter of your choice (or cup) to cut out your oatcakes.
  5. Pop your oatcakes in your oven for around 20-25 minutes until they are starting to turn golden.
  6. Leave to cool then enjoy!

Lucy Upton, The Children’s Dietitian, is a qualified Paediatric Dietitian and feeding therapist who is an expert in supporting families navigating the challenge of mealtimes with food allergies. This recipe is from Lucy’s Can Eat Cookbook, a collection of allergy-friendly recipes.  Download your FREE copy here.


**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes


    This recipe is from Charlotte Stirling-Reed’s book How to feed your toddler. Charlotte has earned a huge following as SR Nutrition on Instagram.

  • Pumpkin Soup

    A quick and easy soup to warm you on an autumnal day – I love how the colour matches the leaves on the trees!

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Overnight Oats

    Get ahead for the morning rush by preparing oats for breakfast the night before.

  • Coconut Carrots Bake Cake

    A recipe from Lucy Upton, The Children’s Dietitian, and her sister Amy, these bars can be served for breakfast or as a snack and would be great for a bake sale.

  • Granny’s Pie

    A quick and easy way to add the “wow” factor to a pie and Jen’s Granny’s version of “fish and chips”.

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter


Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)


You have Successfully Subscribed!