Coarse milled wholegrain oats make these Thick Oatcakes a must for any cheeseboard. Great with sweet and savoury toppings of your choice. For breakfast have them with honey, banana, jams or scrambled egg. They can also be used as a bread replacement to be eaten with your favourite soup.
Stockan’s is famous for baking traditional Scottish oatcakes that are packed full of the benefits of wholegrain oats, are high in fibre and low on the glycaemic index. The range includes various flavours of triangle shaped oatcakes, including the award winning Orkney Beremeal Oatcakes.