Hawaii Oatcakes

5 from 2 votes
When I used to live in Honolulu, Hawaii oatcakes were a staple at the corner coffee shop across from the beach.
They're chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash. Here's my version of these delicious tropical bites.
Hawaiians also have a beautiful practice of forgiveness, called Hoʻoponopono.
You come together with a person who has hurt you or who you've hurt. You stand in front of each other, make solid eye contact, and say 4 phrases from your heart, with deep sincerity.
I love you.
I'm sorry.
Please forgive me.
Thank you.
Each person says these words, sometimes many times over, and if there's enough sincerity, it's a very powerful practice of forgiveness.
You can even practice it with yourself in the mirror. Send you lots of love and forgiveness today!
This is recipe #142 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Keyword comfort food, dairy-free, plant-based


  • Oven temp 350F/175C


Dry ingredients to mix

  • 4 cups oats
  • 2 cups gluten-free flour
  • 1 cup almond flour
  • 1 cup coconut sugar
  • 1 tsp salt
  • ½ tsp cinnamon

Wet ingredients to blend

  • ½ cup canola oil
  • ½ cup mashed butternut squash
  • ½ cup honey
  • ½ cup maple syrup
  • 2 flax eggs (2 Tbsp ground flax seeds + 5 Tbsp water mixed and rested in the fridge for 5 minutes)
  • 2 tsp vanilla
  • cup walnuts
  • cup cashews
  • cup almonds

Fruit to mix in

  • 1 ½ cups raisins
  • 1 cup dried cranberries


  • In a large bowl, mix the oats, flours, coconut sugar, salt, and cinnamon. Set aside.
  • In a blender, mix the oil, squash, honey, maple syrup, flax eggs, vanilla, walnuts, cashews and almonds. Blend until smooth.
  • Add wet to dry ingredients and mix well, then fold in the raisins and cranberries.
  • Spread the mixture into a parchment-lined 8×8″ glass dish.
  • Bake at 350F for 30 minutes until golden around the edges. The middle will still be soft and chewy.
  • Cool and cut into squares. Enjoy fresh or keep in the fridge or freezer for later warming up. ❤️
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏
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4 thoughts on “Hawaii Oatcakes (plant-based, gluten-free)”

  1. maitricookswithlove

    5 stars
    Instagram comment from @terrywadethompson: I’ve got to try those. Those look exactly like some thing that I buy at the store but would definitely try making myself

  2. Pingback: Our Daily Routine During Quarantine – Sustainable Living Dojo

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