Oats are one of the few crops that can grow in northern Scotland, and they were the staple grain until the 20th century. So don’t be surprised by how often it is included in Scottish dishes.
This breakfast option is also popular in Nova Scotia. However, Nova Scotia’s oatcakes are square or rectangular-shaped, while those in Scotland are circular. Oatcakes made in Nova Scotia are sweet and use rolled oats, while Scottish ones are less sweet and have steel-cut oats.
Oatcakes are full of slow-digesting, low-GI carbohydrates that will keep you full for many hours. Plus, they are healthier than bread. You can have oatcakes as a simple breakfast on the go or serve them with your favorite dips and cheese as a delightful afternoon snack.