Preheat oven to 180°C.

Blend the rolled oats for a few seconds until coarsely ground, then dump them on a wooden board and add oat flour, salt and pepper. Drizzle with the extra virgin olive oil and start kneading.

Gradually add the boiling water and knead until you have a ball of dough: it will be quite crumbly.

Roll out the dough with the help of a rolling pin and a dusting of oat flour into a 3-4 mm thick sheet, then cut out of the oat cakes with a 6 cm round pastry cutter.

Place carefully the oat cakes onto a baking tray lined with parchment paper and bake for about 14-15 minutes until they begin to turn golden on the edges. Let them cool down on a rack.

Serve cold with a cheese platter.