These oatcakes are dense and hearty and filled with oat-y goodness.  I wasn’t sure what I thought of these at first, but they definitely grew on me.  They aren’t muffins, they’re way too dense and substantial to be muffins.  But that makes them a great breakfast or snack, they have serious staying power.  These are excellent with a cup of coffee or some Earl Grey.

Hearty Spiced Oatcakes

Makes 1 dozen

Adapted from In Jennie’s Kitchen

• 3 cups old fashioned rolled oats
• 2 cups white whole wheat flour
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 to 1/2 tsp ground cardamom
• 1/4 tsp freshly grated nutmeg
• 1/4 cup  ground flaxseeds (or wheat germ might work too)
• 1/4 cup chopped toasted walnuts (optional)
• 1/3 cup melted coconut oil
• 1/3 cup unsalted butter
• 1/2 cup pure maple syrup
• 1/2 cup sugar
• 2 large eggs, lightly beaten

Preheat oven to 325°F.  Grease muffin tin with cooking spray and set aside.

In a large bowl, combine oats, flour, baking powder, salt, spices, flaxseeds, and walnuts.

Add coconut oil, butter, syrup and sugar to a small pot and heat over medium-low heat until the sugar has dissolved and the butter has melted.  Pour over the dry ingredients and use a fork to mix together.  Add eggs and continue to mix until fully incorporated.

Divide the dough into the prepared muffin tin.  Bake for 22-25 minutes until golden and set.  Let cool on a wire rack and store in an airtight container for up to a week.