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The delicious oatcakes from Nairn’s have long been a staple in our kitchen cupboards, so we were delighted to be asked to partner with them to create three simple plant-based toppings for their range of versatile oatcakes.

Oatcake toppings can be really simple or you can create something a little bit special with our recipes.

We’ve taken inspiration from some of our favourite flavour combinations and tweaked them to create something a little different, only using a few simple ingredients from the fridge and store cupboard.

Nairn’s Oatcakes are such a quick and easy, nutritious, go-to snack and each of the recipes can be made individually or all together to create a tasty sharing platter for family and friends. They are also great options for lunch boxes or afternoon snacks.

nairns oatcakes 3 ways

All recipes make at least 20 servings

Sun-dried Tomato Hummus

If you like tomato and basil, why not make your own delicious sun-dried tomato hummus which we’ve paired with Nairn’s Rough Oatcakes. These oatcakes are packed with coarse whole grain oats and are full of fibre and vitamins.

Serves                 makes a large pot of hummus

Prep time                    15 minutes

Cooking time               5 minutes

Difficulty                     Easy


Sundried tomato hummus

140g sundried tomatoes

1x 400g tin chickpeas, drained

3 tbsps. light tahini

Juice of ½ lemon

4 tbsp. extra virgin olive oil

4 tbsp. water

Pinch of salt

Few twists of black pepper

To serve

Nairn’s Rough Oatcakes

30g pine nuts, toasted

40g sundried tomatoes

Fresh basil leaves


Drain and rinse the chickpeas. Add all the hummus ingredients to a food processor and blend until combined and to the desired consistency. Season to taste. Transfer to a bowl to serve.

Toast the pine nuts in a small frying pan over a medium heat for 5 minutes until they just start to turn golden. Stir regularly to prevent them from burning. Remove from the heat and set to one side.

Serve your Nairn’s Rough Oatcakes topped with sundried tomato hummus, a sundried tomato, toasted pine nuts sprinkled on top and a fresh basil leaf.

Store any left-over sundried tomato hummus in an airtight container in the fridge and eat within 4 days.


Walnut Butter with an Apple, Maple Walnuts and Cacao powder

If you love nut butter why not make your own walnut butter and enjoy a satisfyingly sweet and savoury oatcake topping with slices of apple, a drizzle of walnut butter, maple sweetened walnuts and just a little dusting of cacao powder. We’ve paired this recipe with the delicious and crispy Nairn’s Fine Milled Oatcakes.


Serves   1 small jar of walnut butter

Prep time                    30 minutes

Cooking time               15 minutes

Difficulty                     Easy



Walnut butter

300g walnuts

Maple walnuts

40g walnuts

2 tbsp. maple syrup

To serve

1 apple, sliced

Juice of ¼ lemon, squeezed over the apple slices

1 tbsp. cacao powder


To make your own walnut butter

Preheat the oven to 160°C. Add the walnuts to a baking sheet and place on the middle shelf of the oven for 8 minutes.

Remove from the oven and allow the walnuts to cool completely.

Once the walnuts are cool add them to a food processor and blend for 15 minutes until they become creamy nut butter.

Transfer the nut butter to a jar. Store in a cool dark place and eat within 4 weeks.


To make the maple walnuts

Pour the maple syrup into a small frying pan and gently heat until bubbles start to appear. Add the walnuts and continue to cook until they are completely coated and become sticky. Transfer the maple walnuts to a bowl.

Slice the apple into segments and place on a plate. Squeeze over a little lemon juice to prevent them from browning.

To serve, top your Nairn’s Fine Milled oatcake with 3 slices of apple, a teaspoon of walnut butter, a couple of maple walnuts and a dusting of cacao powder.

Quick Radish and Ginger Pickle

Making your own pickle may sound daunting but this quick and simple recipe for radish and ginger pickle will give you tangy results in just 15 minutes. We’ve served cream cheese (or vegan cream cheese) on Nairn’s Organic Oatcakes, with some pickled radish and ginger and a sprinkle of poppy seeds.


Serves                         Makes 1 small jar

Prep time                    25 minutes

Cooking time               0 minutes

Difficulty                     Easy


200g radishes, finely sliced

Thumb sized piece of ginger, finely sliced and chopped

2 tsp. golden caster sugar

2 tbsps. rice vinegar

Pinch of salt

To serve

Vegan cream cheese

Poppy seeds


Trim and finely slice the radishes. Slice and chop the ginger into small pieces. Add the radishes and ginger to a small jar.

Sprinkle the sugar and salt over the radishes and pour over the rice vinegar. Stir thoroughly. Screw the lid on the jar and set to one-side and leave to marinate for 10-15 minutes.

To serve, top Nairn’s Organic Oatcakes with vegan cream cheese and a few slices of the pickled radish and ginger and a sprinkling of poppy seeds.

Store the radish and ginger pickle in the jar in the fridge and eat within 2 days.


Visit the Nairn’s website for more information on their delicious range of oatcakes, including the health benefits, fun ways to use them and where to get them for yourselves!