When Pete and I returned home from our road trip around Nova Scotia, the first recipe I couldn’t wait to share is one for Nova Scotia Oatcakes. They’re popular throughout all the maritime provinces in Canada and are a nod back to the region’s Scottish roots.
What Are Oatcakes?
Oatcakes are crisp like a shortbread cookie or cracker, lightly sweetened, just a smidge salty, and make quite a hearty snack. It’s common to have them in the afternoon with tea or coffee, but I also think they’re perfect road trip food and great for taking with you in a daypack for some quick energy during an afternoon hike.
They’re sort of a healthy homemade version of an energy bar. Yes, I know there’s butter and sugar in them. But I think the oatmeal balances that out. At least that’s what I tell myself.
It’s common to have them in the afternoon with tea or coffee, but I also think they’re perfect road trip food and great for taking with you in a daypack for some quick energy during an afternoon hike. | thetravelbite.com | #oatcakes #breakfast #Canada #NovaScotia”> Photo Credit: Pete Wallace
Nova Scotia Oatcakes Recipe
This recipe is adapted from an old fashioned recipe book from Sherbrooke Village, a nineteenth century mining and lumber community in Nova Scotia that has been restored and is now a museum. For history buffs, it’s quite fascinating to walk along the streets and into the original buildings to get a real feel of what life was like in the late 1800s. Want to check out our road trip? Read A Foodie’s Roadtrip Guide To Nova Scotia.
Tips For Baking Oatcakes
Over the years, I’ve received quite a few comments and questions on this oatcakes recipes, so I thought I’d update the post and share a few tips along with some step-by-step photos.
First, about the butter. It’s best to have it at room temperature. But if you forget to take it out of the refrigerator, it’s okay to warm it up a bit in the microwave. Just heat it for 10-20 seconds. You want the butter to be soft, but not liquified, so you can easily mold the oatcake dough. Mix all the ingredients together just using a medium sized bowl and large spoon or fork. There’s no need to pull out your stand mixer.
I like to start by forming the oatcake dough into a round ball to get all the ingredients blended together. Then, I smoosh it down into a disk shape. And then roll it out into a rectangular form. If you don’t have a rolling pin, it’s not a problem. You can also use a tumbler or glass.
Nova Scotia Oatcakes are traditionally in rectangle form. But you don’t have to worry about getting them perfect. I typically roll it out until it is about 1/4″ thick. Then I shape the outside edges with a butter knife. The whole “oatcake” should fit easily on a standard sheet pan.
Once the dough is chilled in the refrigerator for 10-15 minutes, I score the oatcakes with a butterknife, but I don’t completely cut them. Typically, this oatcakes recipe will make 8-10 depending on how you cut them.
Once the oatcakes are done baking, they easily break apart along the score lines. Check them toward the end of baking to make sure they’re golden. If you like a real crisp oatcake, bake them for an additional one to two minutes after separating them and wait until they’re completely cooled before enjoying with your coffee or tea.
Oatcake Recipe Variations
Once you get the hang of this recipe, experiment with a few of the following flavor combinations and variations.
- CINNAMON: For cinnamon oatcakes, mix in 1 tsp of cinnamon to the flour. You can also sprinkle them with 1 tsp of cinnamon sugar.
- PUMPKIN SPICE: For pumpkin spice oatcakes, mix in 1 1/2 tsp of pumpkin spice mix to the flour.
- PECAN: Pecans are a great compliment to the nutty, toasty flavor of oatcakes. Add 1/4 cup crushed pecans to recipe below.
- PEANUT BUTTER: For peanut butter, I’ve found it easiest to incorporate a peanut butter powder to the flour. Add 1 Tbsp.
- ALMOND BUTTER: Just like peanut butter, it’s best to use powdered almond butter. Add 1 Tbsp.
- CHOCOLATE DIPPED: Once the oatcakes are baked, dip half of each oatcake in chocolate for chocolate covered oatcakes! I like to use Baker’s Dipping Chocolate.
- CHOCOLATE CHIP: Add 1/4 cup of mini chocolate chips to make chocolate chip oatcakes.
Store Your Oatcakes
I have to confess, oatcakes don’t last too long in our house. LOL! Once I bake them, they’re gone in a jiffy. I usually keep my oatcakes in a dessert dome on the counter for easy access. But I love some of these vintage cookie jars for storing them too.
Nova Scotia Oatcakes
Ingredients
- 2 Cups Oatmeal
- 1 Cup Flour
- 1/2 tsp Salt
- 1/2 Cup Vegetable Oil or Butter
- 1/4 tsp Baking Soda
- 1/2 Cup Brown Sugar
- 1/4 Cup Hot Water
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Dissolve baking soda in hot water (add a little more water if needed).
- Combine dry ingredients with butter, then add dissolved baking soda.
- Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
- Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
- Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
- Separate the cakes along the score lines with a thin knife and then allow them to cool.
- Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 4mgSodium: 202mgCarbohydrates: 30gFiber: 1gSugar: 11gProtein: 3g
Nutrition information provided is an only estimate.
Chocolate Dipped Oatcakes
Chocolate Chip Oatcakes
More Oatmeal Recipes You’ll Enjoy
- Cherry Almond Oatmeal Bake
- Perfect Microwave Oatmeal
- Chocolate Chip Oatcakes
- Chocolate DIPPED Oatcakes
- Swiss Style Bircher Muesli
Originally published in 2015. Updated for 2021.
These sound simple and tasty. I look forward to trying them, and though they would have been great to have this week to coincide with the vote in Scotland, I’ll wait until the temperatures drop a bit 😉 Thanks for the recipe!
Fancy them up by dipping half in melted chocolate, or adding a little peanut butter to the mix makes a good treat even better!
Nice find Rachel! I’m from Nova Scotia and you have just reminded me that I haven’t seen these around lately. I will have to get some soon.
I meant to write Rachelle. Nova Scotia and Florida have an unofficial exchange program. You come here in summer and we go there in winter. Actually many Americans are coming here in the summer lately and we all like it. I often read in the paper the happy tales of regular American visitors. Great geography, freedom, cheaper, empty beaches, free parks, nice food and drink, friendly people etc.
Helen’s bakery in Whycocomagh, located inside the Whycocomagh CO-OP makes incredible OatCake. If you are ever traveling thought capebreton stop in or call ahead to order some! 902-756-3544.
P,S
you’ll want to order atleast 3 bags… lol
This is a great tip! My family and I are headed to Nova Scotia and Cape Breton Island later this summer.
Just made this recipe and they turned out perfectly! I wanted to share my substitutions.
I made them gluten-free i.e. with uncontaminated oats instead of regular oats and I used 3/4 cup of gluten free ground oats and 1/4 cup of tapioca starch instead of the cup of flour. I used a bit less sugar (and used cane sugar): 1/2 cup minus 2 tblsps, and since I’m allergic to cow’s casein but not goats, I used goat’s butter. They turned out EXACTLY like I wanted them to be! Great recipe, thanks 🙂
That’s awesome! I’ll have to try them gluten free. And a love goat’s cheese, but don’t think I’ve tried goat’s butter. I’ll have to look for it at Lake Meadow’s Farm here in Orlando. Thanks for sharing! 🙂
I wonder if I could use almond flour for a gluten free version. I’m also wondering if I could use oat flour instead of oatmeal. I will have to try. I look forward to making them. I will definite dip some in chocolate too.
Probably! Let me know how it goes with almond flour!
So happy to read that you made these gluten free. That was in my mind as I went through the recipe. These sound delicious! I’m going to give them a try tomorrow.
I whipped these up tonight and am now enjoying my 2nd one! Yum! I used gluten free flour and non-dairy butter, but in the end the results were delicious! Mine are thicker, and thus chewy, but I actually like them like this! This will be a great breakfast for me, and these are so simple to make!
So glad you are enjoying them. Happy new year!
Thanks for posting your substitutions Cat, for gluten free option. I have Celiac Disease and when I came across this interesting recipe posted by Rachelle, I wanted to try. Thanks again for sharing!
We made these this morning. The dough was quite dry. Difficult to make a dough ball. Eventually we got them cooked and out of the oven. I was skeptical my hubbie may not like them. But he loves oatmeal and his eyebrows popped up when he tasted them. Also they were a little bland and maybe some finally chopped almonds would be good added or maybe some vanilla. We didn’t score or cut just broke them up and ate them. Actually very good.
fantastic recipe, these turned out perfect. Thanks for shjaring.
Simon
What kind of oatmeal to use? Rolled oats or quick cooking oats or steel cut oats?
Thanks
Rolled oats are best for this recipe.
Thanks for asking! I was wondering the same thing.
I also was wondering what type of oatmeal..old fashioned or instant.
Thanks for the quick reply!! Will try and let you know how it turned.
I tried this recipe using vegetable oil. It turned out awesome!! It was still chewy and I did bake for 15 minutes. I decided to let it sit inside oven for good 20 min(after turning it off). The crispy, crunchy oatcakes made my day!!
Thanks for this recipe!!
This is my favourite oatcake recipe. Since being gluten-free, I have a hard time finding something for breakfast, since I crave carbs every morning and gluten free bread/bagels can be really heavy. I love having these oatcakes for breakfast with my morning coffee/tea. I make them gluten-free by substituting flour with gluten-free flour (as many have mentioned before). Also…. I’m begging you… YOU MUST DRIZZLE THEM WITH CHOCOLATE!!! Thanks so much,
Nova Scotian Girl
I have had them both ways, with and without chocolate, for me it is hands down without. I love plain unadulterated oatcakes, they are perfect just as they are!.
To make really authentic ones– the old gaelic people made. use lard instead of butter but never use vegetable oil- and you rub the oats. get large flake and rub them between your fingers.
If ANYONE is traveling though-out CapeBreton this summer and looking to try homemade, Great-grandparents recipes.
Stop in at Helens Bakery in Whycocomagh it is located on your way to the Cabot trail ! or the NFLD ferry. They have INCREDIBLE Oatcakes. The bakery is located as i said in Whycocomagh in the local CO-OP off highway 105.
Call ahead to make sure you can try some as they are very popular. 902-756-3544.
Just wondering what size baking sheet to use. We spent 5 weeks in Nova Scotia this summer & ate a lot of oatcakes… would really like to try this recipe!
Just a standard large in-home baking sheet is fine, or a commercial sized half sheet. Most are 17″ or 18″ 🙂
I made these oatcakes yesterday using butter. I had difficulty rolling the dough evenly and they took much longer to bake. I assumed that “they should be crisp” meant before coming out of the oven. They ended up being much darker than your pics. However hubby is enjoying them, any tips ? or comments would be appreciated ✴✴✴✴
I suspect it is like cookies that crisp up after they cool. That’s probably why your’s were much darker in color. I suggest trying again and using the recommended bake time and then let them cool a bit. I’m going to make them tomorrow.
How many calories are in them?
Hi Doris!
I don’t have an exact calorie count on these since they can be cut to different sizes. They’re likely similar in nutritional value as a serving of oatmeal.
If you use butter do you melt it? You don’t for shortbread but as you say oil is an option I thought perhaps you do. Tx!
If I use butter, I usually have it at room temperature so it’s easy to mix in. But if you’re pulling it right out of the refrigerator, you might have to melt it a bit. I’ve also used ghee (clarified butter). Enjoy! Let me know how they turn out!
I imagine browned butter would be pretty fab.
Oooooh! For sure it would!
These are great. Used oat flour instead of wheat(granddaughter cant do wheat). Used the oil instead of butter and they turned out great. Thanks for the recipe.
Hi Sherri!
So glad you and your granddaughter enjoyed it. 🙂
YUMMY! I used 2 cups whole oats and 1 cup oat flour. I added 1/2 tsp of cardamom and 1/2 tsp almond extract.
I found this recipe while living as an American in Sweden. Having always loved the museli here, I decided to try using that instead of the oats. Since it had sweet dried fruit, I cut the sugar in half but left the rest of the recipe as is. They are amazing and have become my breakfast every morning.
Just what I was looking for!! These are delicious. I deviated from the recipe a bit just to use up some oats I had. I made oat flour from steel cut oats and used that for the flour and had individual packets of Maple Brown Sugar oatmeal. Each packet was slightly less than 1/2 c. so I topped the measurement off with regular rolled oats. Did not add sugar and used coconut oil.
I will next time make the recipe as printed and know I will love them too.
Thank you for posting it.
Oh my gosh! We have been craving these for 15 years since a trip to N.S. and beyond. Improvised by adding oatmeal to my shortbread recipe, but not quite the same. Thanks so much. Am whipping up a batch right now for friends who were with us on our travels. What a great Christmas treat this will be!
Hi The recipe looks good. However, I can’t have oats hence do you think buckwheat or quinoa flakes with sorghum.flour should work? I generally use these flakes in place of oats in many reipes
Hi Rozina! You could try buckwheat in place of oats. Let me know how it goes!
Could maple syrup be substituted for brown sugar? I assume one would have to balance the solid/liquid ratio? What would be the resultant amounts?
Hi Chava!
I’ve not tried it with maple syrup, but I bet it is good! I’d try it with a 1/4 cup of maple syrup vs brown sugar to make up for that liquid ratio. Let me know how they turn out!
I wonder what would happen if you heat up the maple syrup in place of the water? I might have to try this 😊
Brilliant sweet oatcake l used 4 types of oats fine pin head rough and easy oats also dark brown sugar ,and some oat bran tablespoon then added boiling water, then used rolling pin and had mix between two sheets baking paper once rolled placed in deep freeze for 15min then into oven absolutely delicious similar to norwiegan oat cake which is cross between digestive and an oatcake with seeds in it .
I read in a comment that an 11×17 inch baking sheet should be used. Do you roll the dough to the edges? I mad these today and wasn’t sure, so I didn’t. The oatcakes were good, but not crispy. I am guessing I didn’t roll thin enough and bake long enough. But my husband and I really like them!
Made these oatcakes several times, but used coconut oil instead of butter and my family loved them even more. They don’t last a day in my house.
Sherbrooke is my home! I’m so glad you liked the oatcake recipe, it’s a favourite in my family! 🙂
Aw! We had a lovely time!
I make these for cocktail time. Try them with a wedge of cheddar and a whiskey.
Wow! That’s a fantastic idea!
We love this oatcake recipe. We bake the basic recipe and substitute coconut oil or vegtable oil depending upon whats in the pantry. We also add walnuts or cranberry. Today we added pear and dates. Breakfast now has a nice Historical and Healthy feeling. Thank you from our kin to your kin.
So happy you love it! The addition of pears and dates sounds delicious!
My grandparents and many generations before that came from Cape Breton Island. Our family’s favorite recipe for oat cakes came from The Telegraph House in Baddeck.
Do you by chance have the recipe? I would love to try that one as well.
Thank you in advance
Hi There!
When you say “oatmeal,” do you mean 2 cups of cooked oats or 2 cups of uncooked rolled oats?
Hi Clare!
Uncooked 🙂
These are delicious! I did grind up oats for half the flour and add about 1/4 powdered honey. Baked for 15 minutes , and let them cooled. They do harden up on the outside which makes handling them easier. A great recipe base for oatmeal, and looking forward to add other dried fruit. Has anyone tried to make them into a scooped cookie? Pressed with a glass or fork?
So glad you liked them, Carlene!
If you make them as a scooped cooked, let me know! I bet pressed with a fork (similar to peanut butter cookies) would be really good.
So yummy! I think I needed to make mine thinner towards the center so that it could crisp up more, but the edges are crispy & to die for!! Made this for our breakfast, but it’s hard not to eat some freshly made.
I’ll be making more!
Perfect as a quick breakfast with coffee on the way out on early mornings. I use a pizza cutter to score them before baking and then after they cool.
Thanks for a delicious recipe 🙂
I made them gluten free by omitting the flour & using 1/2 cup oat flour & 1/2 cup tapioca flour instead. I also added nutmeg, cinnamon, and vanilla and cut the sugar in half. I used coconut oil. They turned out really delicious!
Hello, I love this recipe but I like the idea of mixing it up with some additions. If I wanted to add a more wet ingredient like peanut butter how much would you recommend trying? What about adding a dry ingredient like sliced almonds? Thank you for this recipe and your advice, I’m still a novice baker so I’m not comfortable making changes to recipes without completely ruining them ! ☺️☺️
What should be the width and length of the rolled out dough on the baking sheet?
A-mAZ-ING. Made exactly like the recipe. Easy and taste great. I love hot tea and a crunch cookie. These are perfect.
I just made these, I did add the cinnamon and they look perfect. To bad no place to post the photo. I will definitely make them again, very easy recipe. Thank you!
How much cinnamon did you put in it?
love this cookies
are not sweet and i can have them
with tea at any time!!
Can you use quick oats for this?
Thank you ?
You sure can!
Would you please post this recipe in Metric? That would be helpful.?
Never had an oatcake, but these looked to good to pass up.
I made them, with the addition of a few choc chips. Frankly, they were unnecessary and next time, I’ll make them “plain” or possibly with raisins (by request).
Indeed, these are quickly disappearing in my jouse. Oh, note to self, increase the salt (bc I used Diamond flaky kosher salt, which( is 1/3 the saltiness by volume).
Ah, mine didn’t crisp up even on separating them and cooling, so I popped them back into the oven, separated, for another 8 min, and they crisped tight up. Selicious! Thanks for posting. I enjoyed the pictures and your story.
I made this with room-temp butter (instead of oil) and raisins (by request, instead of choc chips) thus time, and omg, they’re sooooo much more decadent and delicious with butter. Seriously. Wowee. I did have to bake an additional 10 min to get crispy/crunchy, and I still want these plain (i thought raisins were a bit “loud” & unnecessary.). Oh, I always end up with 12, and I may increase to 16 or 20, when I use butter, so we don’t eat them all at once.
They taste like shortbread! delicious! And pretty painless. Thanks for the recipe with pics! Your main photo, with them stacked in your hands, is what drew me in.
Try currants instead of raisins. The smallness of them distributes the flavor better.
These are quick and easy to make and they tasted even better than I had hoped they would! I’ll definitely be making them again (and again!)
HI!
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Thank you!
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I’ve used your recipe many times. For a sweet biscuit I make it as you suggest and sometimes add chopped, dried fruit…raisins, cranberries, apricots etc. But I prefer these as a savoury cracker with aged cheddar cheese or blue cheese. If I am making them for savoury use, I cut the sugar to 1/4 cup. Then I shake in some herbs or garlic powder, whatever I am in the mood for that day.
Hi Laura!
The savory version sounds delicious! I’ll have to try it with cheese too!
I love oatcakes and was wondering if I were to make them with espresso how much would I add and how to add it?
Hi Lisa!
You mean espresso flavored oatcakes? I’ve never tried that! I have made other espresso flavored things, though. I’d experiment with 1 shot of espresso (about 4 TBSP) and reduce the butter by the same amount so it isn’t too wet or watery. Let me know how it turns out! I might have to give that a try.
Hi, these look wonderful! I like the recipe the best, but was wondering if this recipe would work like dates filled cookies?
Hi Maxine!
I’ve never tried using this recipe to make date filled cookies. If you experiment with it, let me know how it turns out!
My Great Gramma always rolled them out really thin. Baked them until crisp and then to fancy them up sometimes, layer jam between two.
Hi Karen…how did you get the cakes really thin? Mine were almost falling apart at about ½”.
Made these today (a half recipe to test it, added cinnamon as suggested) and they were absolutely delicious! I’m in love and will add this to my recipe book of favorites. ?
Thank you Lyrica! So glad you enjoyed them. 🙂
Love the recipe… do you know if it would work using gluten free flour, possibly Cup for Cup..? In any case, I will give it a go. Thanks for sharing…1
It should work just fine! Let me know how yours turn out. 🙂
This is the best, yummiest recipe, and I have made it countless times now, and shared it with friends! I use coconut oil instead of butter, and oat flour in place of white flour😋
Thsnk you so much for sharing this delicious and healthier recipe!
I used coconut oil, melted in the oven while it preheated. I liked them baked for the recommended time, they were the right combination of chewy and crisp for my tastes. I usually adapt recipes mercilessly but these are perfection as is.
Such an easy simple recipe. I have a number of recipes from across Canada, but none from the maritimes and i love the fact they have Scottish origins as my husband is Scottish. Delicious!
Grateful from Manitoba
Hello, these look fantastic! Do you think they can be frozen? Many thanks
I haven’t personally tried it, but I’m sure they could be! Layer them with some wax paper so they don’t stick together.
I made this recipe and loved them! I took them hiking, but plan to eat them on my afternoon coffee breaks. They’re yummy and not too sweet. I added vanilla and Lily’s chocolate chips, but I see many possibilities for variations. Thank you for the recipe!!
My Nana was from Cape Breton Island Nova Scotia Canada. She made a similar recipe passed down from her mom.
I didn’t read the whole blog but since I just came home with a box of fresh apricots, I’m wondering how to incorporate them. Pureed, maybe a couple tablespoon
The recipe calls for oatmeal.. do you really use cooked oatmeal or just raw oats??
Thanks!
Hi Jessica! Just raw oats.
Could you substitute honey in place of the sugar?
Totally dig these uplifting Oatcakes!
I plan on making this recipe tomorrow but dried cranberries. Do people adding dried fruit pump it up before they add it in? Once they are done I’m going to drizzle with white chocolate. I love the combination of cranberries with white chocolate.
This combination sounds delicious! I’ve mixed in chocolate chips before, but not dried cranberries. Let me know how it turns out! 🙂
Rachelle
I just made these and they are sooo delicious! It’s a good thing I am taking some to share with friends at tea today😋
I used oat flour and coconut oil as well…
Thank you for sharing this recipe. I feel I am making something my grandmother might have made – she lived in Nova Scotia all her life😊
Hi Gina! These would be perfect with tea. I hope your friends enjoyed them! It warms my heart that these remind you of your grandmother too.
My friends loved these as well, and asked for the recipe! And my husband keeps asking me to make them, and they’re so easy to make, so I do😊 I love that they are pretty healthy, too. They will be in my go to snack rotation for sure!
So so good!! Reminds me of HobNobs! I doubled the recipe, that is how much confidence I had in them that they would be good!!
Yay! I’m so glad you enjoyed them, Donna.
I have been baking for decades, but have never made these until yesterday. They are wonderful and filling! Just had one with coffee for breakfast and am totally satisfied. Must try the variations soon! Delicious 😋
Just made these, used coconut flour, coconut oil and maple syrup. Indeed they seem a bit dry but perhaps I rolled them to thin. Good flavor but might get used as granola
Which would be better – wheat flour or oat flour?
Both work great!
So good! Eating these takes me back to childhood. I usually double the recipe and spread in a large (11″x17″-ish) pan lined with parchment. It is very popular at a potluck. I do increase the salt a bit. This makes a delicious crust for a cheesecake, by the way (using the single recipe).
Second time I’ve used this recipe. Faithfully follow instruction. The end product is perfect. Not too sweet. Substantial. Perfect in my book.
Thanks for sharing.
OMG the best ever – I live Oatcakes but had never tried making them before – I have shared the recipe with a few friends and the results are lovely
I have been looking for something that I can use as a meal replacement. I am diabetic so I have to be careful about the sugar and carbs, but I usually plan 30 carbs per meal so these fit right in. I also use swerve brown sugar, which is a substitute brown sugar. Worked well. The first time I had Scottish oat cakes was in the UK. They were OK but they weren’t very flavorful. These were perfect. Not too sweet and I did cook them so they were crisp so they kind of broke in my mouth and flaky little pieces. Yummy. We are going on a train trip to California and back from Michigan and I was looking for something simple that I could eat on the train. Between these and my protein drinks, I’m all set. I say if people making these is definitely make sure they are only about a quarter inch thick if you want them. I measured my roll out and measured 10 1/2 x 8 1/2. Then I bake them for 15 minutes. My oven is calibrated, so the 400° was perfect.
Melody,
I’m so happy you enjoyed them! Safe travels on your train trip. I’m sure it will be lovely, and you’ll have delicious homemade snacks too.
-Rachelle
Looking forward to trying this recipe! Do you use unsalted or salted butter?
Hi Nina! I use salted butter, but either would work. Enjoy!
Ok, I made these with 1/4 cup butter 1/4 cup tahini, 1/4 cup maples syrup instead of the sugar, and used Himalayan sea salt. Delish!!! Thank you.;-)