Preheat the oven to 160 C (320 F) and line 4 baking trays with baking parchment.

In a bowl, combine oats, bicarbonate of soda, and sea salt.

Rub in the coconut oil until the mixture resembles fine breadcrumbs.

Gradually add hot water, mixing until a dough forms.

Be cautious not to add too much water at once.

Form the dough into a ball.

Place the dough on a wooden board or work surface and flatten it.

Roll out the dough to your desired thickness using a rolling pin.

Cut out oat cake shapes using a round cookie cutter.

Lay the oat cakes on the baking trays.

For leftover dough, add a little more water to form a dough again.

Repeat the rolling and cutting process.

Bake for 30 minutes.

Increase the temperature to 200 C (400 F) and bake for another 10-15 minutes, or until the edges begin to brown.

Remove from oven and cool

Store in an airtight container for up to 4 weeks, or freeze for later use.