By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 60
106 cal · 38 min
Oat Snack Cakes
Recipe GLPRefa064734f9f89
These wholesome oat snack cakes combine rolled oats, whole wheat and all-purpose flour, and warm spices for a satisfying treat. Sweetened with sugar and studded with raisins, they're easy to make and perfect for snacking. The dough comes together quickly and bakes into crispy-edged, tender cookies that stay fresh in an airtight container.
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Ingredients
6 cups uncooked rolled oats
2 cups whole wheat flour
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup softened margarine
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 egg whites, lightly beaten
1 tablespoon water
1 cup raisins
Non-stick cooking spray
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the rolled oats, whole wheat flour, all-purpose flour, sugar, baking soda, salt, and ground cinnamon until well combined.
Add the softened margarine to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the margarine into the mixture until it resembles coarse breadcrumbs or meal.
In a small bowl, whisk together the vegetable oil, vanilla extract, beaten egg whites, and water until blended.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the raisins, mixing only until the dough holds together; do not overmix.
Wash your hands again with soap and warm water. Dip your hands lightly in cornmeal or flour to prevent sticking while handling the dough.
Pinch off small pieces of dough and roll them between your palms into balls approximately 1 inch in diameter.
Lightly spray a baking sheet with non-stick cooking spray. Place the balls on the prepared baking sheet, then gently press each one down to about 1/4 inch thick.
Bake for 15 to 20 minutes until the edges are lightly golden brown and the centers are set.
Remove from the oven and allow the cakes to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Comments
This recipe delivers 60 modest snack cakes from pantry staples available at any Charlotte grocer, with a true cost of roughly 15–20 cents per cake when you account for all ingredients. The 38-minute stated time is honest for mixing and baking together, though you'll spend another five minutes prepping the dry ingredients and getting into a rhythm with portioning 60 cakes—realistic for a weeknight batch. The real strength here is that these keep well for several days and reheat fine, making them useful for packed lunches or snacking, and they sidestep the fussiness of frosted cakes entirely. The only minor drawback is that 60 small cakes demand either a muffin tin you'll need to wash twice or careful piping discipline, which is doable but not the quickest path to cookies.
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