An oaty crumle with some porridge oats


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I have been living in Scotland now for around 6 years and to be honest I have still not really gotten used to 2 things, the weather (its just so cold and miserable most of the time) and the food. It’s very much meat, potatoes and a side of vegetables. Being a vegetarian this does not really appeal to me, mince, haggis, scotch / macaroni / bean pies 🙁 as lovely as I’m sure they are they are definitely not for me.


An oaty crumble with a scottish cup of tea


My partner is always on at me to bake bannocks, tattie scones, tablet and a multitude of other Scottish fare. He has bought me several Scottish cookbooks over the years, which I have to admit, went to the back of the bookshelf and collected dust. So I decided it was time to take another look at them and try to find something that might appeal to me.


oaty crumbles in a cake tin


I found these oaty crumbles in a small little book called ‘Favourite Scottish Recipes – Traditional Caledonian Fare’ published by J. Salmon Ltd. It’s only a little book of 40 pages but it certainly has some interesting recipes in it, especially for the meat eater 🙂 but it also contains a few baking recipes. A lot of the sweeter recipes have rolled oats in them, which is no surprise really considering they are Scottish 🙂 but I like oats so that’s always a good starting point, picking a recipe where the main ingredient is appealing.


3 oaty crumbles on a plate


These are pretty simple to whip up and don’t take long either. All your usual suspects are there, flour, caster (superfine) sugar, butter and of course rolled oats. This recipe calls for golden syrup (as does a lot of oat based Scottish recipes!) fear not if you are from a country that doesn’t really have golden syrup, you can use light corn syrup instead. The golden syrup is really just a binder in this recipe. The recipe also calls for 2 tablespoons of fine oatmeal for sprinkling on top, I didn’t have any to hand and didn’t want to buy a bag just for two tablespoons so I just popped 2 tablespoons of the rolled oats in my coffee grinder and 5 seconds later hey presto! Homemade fine ground oatmeal 🙂


a stack of oaty crumbles


I have to admit I was really surprised these were light and crumbly and really moreish. These make a great snack for mid morning as they are not overly sweet, so you don’t need to feel to guilty about anything. They would also be really good in lunch boxes for kids as like I said there really isn’t too much sugar in these.


a broken up oaty crumble, extremely close up


So if you have a spare hour and fancy a semi healthy treat give these a go I promise you wont regret it.


Oaty Crumble

Oaty Crumble

A traditional Scottish sweet treat.
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Course: Afternoon Tea
Cuisine: British
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 7 inch round (8 servings)
Author: Emma


  • 58 grams caster sugar ((1/4 cup))
  • 114 grams unsalted butter ((1 stick))
  • 1 generous tablespoon golden syrup - light corn syrup can be used
  • 112 grams self rising flour ((1 cup))
  • 1/2 teaspoon salt
  • 112 grams rolled oats ((1 cup))
  • 2 tablespoons fine oatmeal


  • Pre heat your oven to 180C / 350F / Gas mark 4 and grease or line a 7 inch cake tin and put aside.
  • In a medium sized saucepan melt the sugar, butter and golden syrup (light corn syrup) over a medium heat once melted put aside to cool slightly.
  • In a large bowl sift the flour and salt together. And add the oats.
  • Pour the cool syrup mixture over the oats and mix well.
  • Press the mixture into your prepared cake tin and press it down with your fingers. Sprinkle the top with the fine oatmeal, or ground oats like I used.
  • Pop into your oven for 20 to 25 minutes until a light golden colour.
  • Mark into slices while still hot in the tin and allow it to fully cool in the tin.
  • Once cool snap it into its triangle slices and keep in an airtight tin for up to 5 days.
  • These make a wonderful afternoon pick-me-up 🙂
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