Duchess Camilla Shares a Royal-Approved Breakfast Recipe

Chloe Foussianes
·3 mins read
Photo credit: Getty Images/Instagram/@clarencehouse
Photo credit: Getty Images/Instagram/@clarencehouse

From Town & Country

The Prince of Wales and the Duchess of Cornwall have been taking a virtual "taste tour" around the UK this week, sharing recipes and anecdotes gathered during their travels around the country.

So far, they've offered how-to's for making Cornish pastries (from a family-run company in Callington, Engalnd, visited by Camilla), soda farls (from a traditional bakery in Castledawson, Northern Ireland, visited by Charles), and oatcakes (from one of the last working watermills in Scotland, visited by Camilla). The latter is particularly easy to whip up, featuring a limited ingredient list and elementary cooking methods—and, of course, they sound delicious.

Oatcakes also boast an interesting history, as a sweet snack eaten in Scotland since its Roman occupation many hundreds of years ago. Nowadays, "They are commonly eaten at breakfast or served up with a cheese board," the royal couple's Instagram caption notes.

See the full recipe below.


  • 100g medium oatmeal

  • 70g fine oatmeal

  • 30g pinhead oatmeal

  • 1/4 tsp salt

  • 1/4 tsp sugar

  • 2 tbsp sunflower oil (or olive oil)

  • 100ml boiling water


  1. Mix the dry ingredients and add water until the mixture becomes a workable soft paste. If too hard, add more water. If too soft, add more medium oatmeal.

  2. Turn out onto a surface dusted well with oatmeal.

  3. Roll the paste with a rolling pin to the desired thickness (about 2-6 mm).

  4. Cut into shape and place onto a baking tray.

  5. Bake on 340°F (170°C) for 20-30 minutes. Oatcakes should be toasted brown and not soft in the middle.

  6. Enjoy!

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