Camilla shares simple royal-approved recipe for old fashioned oatcakes

Sep 03, 2020
Camilla, Duchess of Cornwall has revealed how to make old-fashioned oatcakes. Source: Getty - Clarence House/Instagram.

If you’re looking for a brand new recipe, Camilla, Duchess of Cornwall has shared a delicious royal-approved recipe for old fashioned oatcakes from Scotland — perfect for breakfast or lunch on-the-go — as part of a virtual taste tour around the UK. Camilla and her husband Prince Charles came across the delicious oatcakes during their visit to Blair Atholl Watermill, in Pitlochry back in 2017.

The Clarence House official Instagram page shared a step-by-step guide to creating Watermill’s Oatcakes on Wednesday — and the best part is, the simple recipe only requires three main ingredients — oatmeal, salt and water — and takes less than an hour to prepare and cook!

“This week, join us as we take a taste tour around the United Kingdom and look back at Their Royal Highnesses’ visits featuring all things food from across the country — with some special recipes shared along the way!” the caption read. “Today we start off in Scotland! The Duke and Duchess of Rothesay, as known in Scotland, have visited a range of local delis, ice cream parlours and many more food businesses during their regular visits to the country.”

It continued: “In Highland Perthshire, Her Royal Highness saw one of the last working watermills in Scotland during a visit in 2017. Wheat and oats are stoneground in the traditional manner at @blairathollwatermill to make flour for use in their tea room and bakery. The Blair Atholl Watermill Bakery often makes oatcakes to sell or serve at the mill.”

According to Clarence House, the oatcakes recipe is thought to date back to the Roman times and “are commonly eaten at breakfast or served up with a cheeseboard”. So if you’re over your usual breakfast options, why not give this delicious recipe a go? You can find the recipe below.

Watermill’s Oatcakes


  • 100g medium oatmeal
  • 70g fine oatmeal
  • 30g pinhead oatmeal (called steel cut oats in Australia)
  • A quarter tsp salt
  • A quarter tsp sugar
  • 2 tbsp sunflower oil/olive oil
  • 100ml boiling water


  1. Mix the dry ingredients and add water until the mixture becomes a workable soft paste. If too hard, add more water. If too soft, add more medium oatmeal.
  2. Turn out onto a surface dusted well with oatmeal.
  3. Roll the paste with a rolling pin to the desired thickness (about 2-6 mm).
  4. Cut into shape and place onto a baking tray.
  5. Bake on 170 degrees Celsius for 20-30 minutes. Oatcakes should be toasted brown and not soft in the middle.

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Have you made oatcakes before?

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