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.

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