Take half of your porridge oats and tip them into a food processor, along with the salt and pepper. Whiz until relatively fine and tip into a mixing bowl.
Add the remaining porridge oats into the mixing bowl, stir briefly and pour in the olive oil. Incorporate the olive oil a little before pouring in a little boiling water – around 2-3 tbsp – enough to transform your oats into a soft, malleable dough.
Gently knead your dough for 30 seconds, turn out onto a lightly floured surface and roll gently until 5mm thick.
Take a 6cm round cutter and cut out 18-20 oatcakes. Preheat the oven to 160C/180C(fan). Pop the oatcakes onto a lined baking tray and bake for around 15 minutes, until they are crisp and a little browned.