Oat Bannocks

Friday 21 April 2017

In my previous marriage, we used to spend a lot of time on Prince Edward Island in the summer.  Although I was born on the Island, it was only an accident of birth, because that was where my father was posted with the Canadian Airforce at the time. My ex-husband's family, however, had a long history there, going back to some of the first Scottish settlers on the Island, back in the days when the Island was nothing but trees and native North Americans.  The Ramsays ended up on the Island when their ship, The Annabella, was ship-wrecked in Malpeque Bay.  The Annabella had been heading for the Virginia Colonies when a storm blew it off course and the rest is history.  It is said that the survivors would have starved or frozen to death that first winter, were it not for the Natives who so generously helped them out.


My late father in law came from a very large farming family, consisting mainly of girls.  I think there were only two or three sons.  He was the baby of the family.  Most of his sisters, with the exception of one, had moved down to the Boston, New England area before and after WW2. The same thing happened in my own family. There was a lot of prosperity in America as compared to the Maritimes, which was than and still is a somewhat economically depressed area.

The old gals (as we called the sisters) used to come up to their cottage on the Malpeque Bay every summer, where they would spend a couple of months taking in the sea air and re-connecting with their roots.  The air rang with the sound of hearty card games and raucous laughter.  I think the game was 45's but I can't say for sure, because I have never been a great card player. I'm too slow.

I loved to watch however, and many an afternoon was spent watching the cards being dealt and listening to all the war stories and family tales.  The Sister that had stayed back on the Island used to do all the cooking.  She would bake these Bannocks frequently.   Her name was Rita.  She was like a little bird. I loved her to pieces.  She was a really kind and caring woman.

Ever the foodie, I would watch her making these.  All of the ingredients used to get measured right out onto the counter-top, her quick hands deftly managing them into a dough that was then cut and baked into these beautiful light and oaty bannocks.

 I can still remember the first time I saw her making them, I thought it was cheese she was mixing in, but it was cold butter which she had grated.  I tend to cut the butter into bits and rub it in with my fingertips.  Both ways work well.

Don't be tempted to use old fashioned oats in these, unless you blitz them in a food processor for a few seconds to break them down.  This is one time you want to be using the quick oats. Old fashioned oats are too coarse. 

Aunt Rita cut hers into squares, whereas I cut them into rectangles.  Not a scrap of the dough is wasted.  With a light touch, and no re-working of scraps you are rewarded with a dozen light as air golden brown slightly nubbly/nutty textured scones.  Because that is really all a Bannock is . . .  a Scottish Scone. But shhh . . .  don't tell anyone I said that.  I wouldn't want to start a War over it or anything. 

What a wonderful time those years were, spending those summer afternoons out on the bay.  The air was cool,because we were right on the water.  The children and I used to walk up and down the sand and grasses, picking  wild rhubarb that I would then make into pies and jam. Good times!  

I don't know how the rhubarb ended up growing there but it worked kind of the same as wild strawberries do . . .  it was thinner, smaller, and filled with a lot more flavour than the regular stuff.

In any case, I hope you will bake these lovely Bannocks, and when you do, please raise a nice hot cuppa to Aunt Rita and the old gals . . .  and hot summer afternoons spent playing cards and picking wild rhubarb on sands of Malpeque Bay  . . .

*Malpeque Oat Bannocks*
Makes 12
A very old family recipe. Those are the best kinds of recipes don't you think?  Serve warm, fresh from the oven with plenty of cold butter and jam. Light as a cloud. 

280g plain flour (2 cups all purpose), plus more for kneading and patting
80g quick cooking oats (1 cup)
1 TBS baking powder
1 TBS granulated sugar
1/2 tsp salt
60g cold butter (1/4 cup), cut into bits
180ml whole milk (3/4 cup)
120g plain yogurt (1/2 cup) 

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking paper. Set aside. 

Sift the flour and baking powder into a large bowl.  Whisk in the oats, salt, and sugar.  Drop in the butter.  Rub it into the mixture with your fingertips until the mixture resembles fine crumbs. Whisk together the milk and yogurt and stir this into the flour mixture with a fork to form a soft dough.  Tip out onto a well floured surface and knead gently a couple of times with floured hands.  Pat out to an 8 inch square, which is approximately 1/2 inch thick.  Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife.  Place leaving plenty of space between on the baking sheet. 

Bake in the preheated oven for 15 to 17 minutes until well risen and light golden brown.  Serve warm with whatever you desire.  Any leftovers can be stored in an airtight container for up to three days.

Its hard to believe we are at the end of the week already. Hasn't this past week just flown by!  Bon Appetit!


  1. What an interesting story. I love reading about life in the past. The real life as people lived. Certainly going to make these

    Julie xxxx

  2. Oh yum. These look more like the scones I bake but mine don't have oats. I will have to try these. They look sensational.

    1. These are really good Suzan. As light as air! xo

  3. Reading a book you might like Amazing Grace.. ..
    These look wonderbar!

    1. The book looks good Monique! I will have to save my pennies! xo

  4. What a fun story and yummy treat to eat!

  5. I LOVE this story. I can just picture being on the island in the summer with "the girls". It is SO funny they were called "the girls" as my great-grandparents (whom I was very close with as they were my babysitters) used to call their three daughters that all the time. It seemed even in the extended family of their cousins they were also known as "the girls". I can't tell you how much I envy those days when it was both affordable and the norm that families had big old beach houses and would get out of the city for the summer. Right near where I live and grew up, bit more up in the mountain area (rather near Camp David actually, yes, THAT Camp David) there is an area known as Pen Mar. It's literally on the state line of both Maryland and Pennsylvania and there is officially both a PA and a MD Pen Mar so that's why I can't be more precise, but YEARS ago, in the early 1900s this is where the wealthy of Washington, DC and even Baltimore areas would escape to from the sweltering heat of the cities in the summer. These big old mansions are almost all (there are a few still left as single family homes) divided into apartments now. In the 1930s the military base known as Ft. Ritchie was built in the area and of course during the war years everything changed. The wealthy gave up their homes, housing was needed everywhere near bases and so the grand houses all but disappeared. I can picture the grand old days of arriving on the train and sitting on the big wrap-around porches of these places. When I picture the scene of your family I see the families in the movie "Summer of 42", remember that? and how the families came for the summer. If you've ever been to the ocean in Maryland or Delaware you know its ALL so different now. Sometimes its like a 3-ring circus at the beach. There are definitely a lot of "characters" there any time I'm there. I hope to make these soon and I want to give them a try and see how well they convert to gluten free. I send a lot of my baking to the rest of my family and then if it goes over well try it gf for myself. But if for nothing else these are worth trying just to be able to pass along the story. That's my favorite part about cooking and baking, hearing the stories from families and the part they play. There are one or two sites that have some wonderful stories with some baked goods I've discovered in the last few months. I'll try to find them again and share them with you.

    1. I just about remember that movie Pam! It's been a long time since I have seen it. Considered very de riguer in its day I believe! Like you, I love the stories attached to recipes! xo

  6. Just made these, and they are wonderful! Had to sub sour cream for the yogurt bc that's what I had on hand, but these came out fantastic anyway! I served them with a lavender honey butter and a thin drizzle of raw honey and they are a real treat! Thank you for sharing!

    1. I like that you used sour cream and they worked fantastic Timber. Thanks so much for taking the time to share your experience with us! So happy you enjoyed! Lavendar Honey Butter sounds just lovely! xoxo

  7. Replies
    1. Hi Roz. You can warm them up in a preheated slow oven (325*F/160*C) for about 5 or 6 minutes. Just pop them onto a baking tray and into the oven. Otherwise you can also reheat in the microwave on high for 15 to 20 seconds. Hope this helps!

  8. I love the look of these bannocks! I was wondering if I could use oat flour rather than regular wheat flour.

    1. I would not like to say for sure as I have never done so. Sorry I can’t really advise.

    2. I found this online: You can generally substitute up to 1/4 cup of whole wheat flour with oat flour. Or, for 1 cup of whole wheat flour, 1/2 cup can be subbed with all-purpose flour. More than that and you'll likely have to adjust the ratio of dry to wet ingredients.


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