• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Oatmeal bannock recipe

Oatmeal bannock recipe

Wendyl Nissen

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 5.0 / 5 FROM 2

Oatmeal bannock recipe

5.0 / 5 FROM 2

When the weather is cold, out comes the porridge. There’s nothing quite as warming on a chilly morning than a bowl of hot porridge. But what to do with the leftovers? In my house they go straight to the chickens but what if you could turn them into a nice hot scone for lunch? The oatmeal bannock is a Scottish creation that uses as its base some cold porridge, which really is quite unappealing – until you add some basic ingredients to it and pop it in the oven. Then it becomes a delicious scone-like cake, crisp on the outside, soft on the inside – and it tastes all the better with lashings of butter, which melt into it. And you can feel very smug for recycling leftovers. Traditionally this is cooked on a griddle but putting it into a hot oven does just as well.

Ingredients

¼ tsp Salt
1½ cups Flour
2 tsp Cream of tartar
1 tsp Baking soda
1½ cups Porridge, cooked, cold
¼ cup Milk

Directions

  1. Preheat the oven to 230 degC. Tip the flour, salt, cream of tartar and baking soda into the cold porridge. Take your rings off (I didn’t and it took me ages to pick all the dough out of the settings!) and squeeze the whole lot together.
  2. Add the milk and keep squeezing until you have a sticky, moist dough. You may need to add a little more milk to mop up the dry ingredients.
  3. Tip the dough out onto a floured board and gently pat the mixture into a circle about 3cm thick. I used a knife to push against the edges to give it a nice finish.
  4. Place onto a greased oven tray and mark out eight pieces. Don’t separate them: just make the marks at this stage. You could also pat it into a square shape and mark out squares if you prefer.
  5. Put into the oven and bake for 20 minutes. The bannock is ready when it is nice and crisp on the top. Break the bannock into sections and serve hot with loads of butter.
Your rating?
comment

https://www.eatwell.co.nz/recipe/7837/Oatmeal-bannock-recipe/

Collections you may like

Back to school: Winter lunches

Back to school: Winter lunches

Healthy dinner night

Healthy dinner night

Make ahead dinners

Make ahead dinners

Vegetable tarts

Vegetable tarts

Stories you may like

Wendyl Wants to Know: Home baking is always best

Wendyl Wants to Know: Home baking is always best

Wendyl Nissen
Merrymaking mains

Merrymaking mains

Jan Bilton
5 of the best fish pies

5 of the best fish pies

Ray's pizza-making tips and recipe ideas

Ray's pizza-making tips and recipe ideas

Ray McVinnie

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Eskimo lolly cake

    Eskimo lolly cake

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

  • Apple sponge

    Apple sponge

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Sweet millassou

    Sweet millassou

  • Muscle soothie smoothie

    Muscle soothie smoothie

  • Creme caramel

    Creme caramel

  • Caramel custards with salted honey peanuts

    Caramel custards with salted honey peanuts

  • How to make real English muffins

    How to make real English muffins

  • Chocolate eclairs

    Chocolate eclairs

  • Dulce de leche

    Dulce de leche

  • Plum jam roly polys

    Plum jam roly polys

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top