Dark Chocolate and Maple Caramel Oatcakes
This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“I absolutely love oatcakes and I try them any chance I get. I grew up in Cape Breton and now live on the South Shore, and the oatcakes are radically different in each place. They are such a staple in Nova Scotia – the energy bars from ‘back in the day.’ The original is a simple recipe using what was available. This is exactly why your great-grandmothers recipe never turns out the way you remember; their spoonfuls and pinches are impossible to replicate. This recipe represents everything I love in an oatcake – a good crunch on the outside, loads of nutrients inside, and that salty-sweet flavour.”
– Vanessa MacDonald, Fireside Kitchen
|1/4 cup (60 ml) + 1 tbsp (15 ml)||coconut oil|
|1/4 cup (60 ml) + 1 tbsp (15 ml)||butter|
|1/3 cup (75 ml)||Acadian Maple syrup|
|1/4 cup (60 ml)||natural Greek yogurt|
|1 cup (250 ml)||rolled oats|
|1/2 cup (125 ml)||steel cut oats|
|1/2 cup (125 ml)||all-purpose flour|
|1/2 cup (125 ml)||Kamut flour|
|2 tbsp (30 ml)||Valley Flaxflour golden flax flour|
|2 tbsp (30 ml)||shredded unsweetened coconut (optional)|
|1/2 tsp (2 ml)||baking soda|
|1 tsp (5 ml)||
For Maple Caramel Sauce
|1 cup (250 ml)||white sugar|
|1/4 cup (60 ml)||Acadian Maple syrup|
|1 tbsp (15 ml)||water|
|3 tbsp (45 ml)||butter|
|2/3 cup (160 ml)||cream|
For Chocolate Drizzle
|1/2 cup (125 ml)||Just Us dark chocolate|
|garnish||coarse sea salt|
- Cream together coconut oil, butter, maple syrup, and yogurt. In mixing bowl combine oats, flours, coconut, baking soda, and salt. Add liquid ingredients to dry ingredients, mix together by hand.
- Roll out between 2 sheets parchment paper to 10-inch (25-cm) square or 9-inch (23-cm) square for softer oatcakes. Cut into squares or triangles with pizza cutter and transfer to lined baking sheet.
- Bake at 350 degrees F (175 degrees C) 12 to 15 minutes.
- Prepare caramel sauce by boiling sugar, maple syrup, and water 5 minutes. Then add butter and cream, stir well. In separate pot, melt chocolate.
- Allow oatcakes to cool 5 minutes on pan before transferring to cooling rack. Drizzle with caramel and melted chocolate, sprinkle sea salt.
Local Source Guide
Local flour: Valley FlaxFlour
Local maple syrup: Acadian Maple Products or Sugar Moon Farm
Local chocolate: Just Us, Gourmandises Avenue Chocolaterie, Sugah!
Recipe provided by: Vanessa MacDonald, Fireside Kitchen
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives