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Starbucks Oatcakes


This recipe is a copycat recipe for Starbucks Oatcakes, so that you don't have to wait in line to get the sweet treat you're craving, you can just make them at home! Serve these oatcakes with a freshly brewed cup of coffee or hot tea and wake up to the perfect sweet breakfast treat. These oatcakes are filled with healthy ingredients like whole wheat flour, oatmeal, fresh blueberries, and applesauce to keep these cakes more on the light side.

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Rate this recipe 3.7/5 (34 Votes)


  • 1 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 cup blueberries
  • 4 cups oats
  • 1 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup blueberries
  • 1/2 cup applesauce
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • nonstick cooking spray


Servings 12
Preparation time 20mins
Cooking time 50mins


Step 1

Preheat oven to 350°F.

Sift together dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). You can play with the combination of whole wheat and all-purpose flour until you get the right consistency. You can even go all whole wheat if that is what you prefer although it does tend to get really dry. If you go all white flour, this oatcake will quickly turn into a scone.

Blend together the warm water and blueberries.

In a separate bowl, mix the remainder of the ingredients (oats, fruits, oil, applesauce, eggs, brown sugar, eggs, vanilla). Applesauce can be substituted for the oil to make this healthier fare but all applesauce is too dry.

Add blueberry/water mixture to the oats mixture. Stir well before adding the flour.

Fold in the dry ingredients, one cup at a time. Once you add the flour, do not overwork it. I usually stir the mixture about 10 times to incorporate the flour into the wet ingredients and that's it. Overworking the flour will cause it to be tough and too chewy. I like the texture to be crumbly.

Prepare a 9x13-inch pan or a muffin tin with nonstick cooking spray. I have not experimented with a muffin tin so you have to be careful with the cooking time. Keep an eye on it.

In a 9x13-inch pan--bake for 25 to 30 minutes. Let cool then serve.

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