STEEL-CUT OATCAKES
I am NOT an oatmeal fan. I have been searching for over a year to find a way to include oatmeal into my diet. I just don't like oatmeal. I tried steel-cut oats and able to eat a bite or two, but in the end the texture just is a challenge for me. I found this recipe in Bon Appetite (Sept. 2007) and thought it worth a try. It was great! Cook the oatmeal, chill, cut into pieces and cook on a griddle. While it is a two step recipe, it is quick and easy and worth the little bit of planning required. The cakes are even better served with fruit or yogurt. I will never be a big oatmeal fan, but this is a recipe I can include in my meal plan and actually enjoy. Give it a try, your colon will thank you!
Provided by Mrs Goodall
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Butter (or use non-stick cooking spray) a 13x9x2-inch baking pan.
- Bring 3 1/2 cups water to boil in heavy medium saucepan.
- Add oats and salt.
- Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite. Stir often and add more water by 1/4 cup fill if too thick. Cook about 20 - 30 minutes.
- Add cream, maple syrup, sugar and vanilla; stir until mixture thickens, about 3 minutes.
- Spread oatmeal in prepared pan.
- Cover with plastic wrap and chill until firm, at least 4 hours and up to 24. (Keep chilled until ready to griddle).
- Cut chilled oatmeal into squares or triangles.
- Heat griddle or heavy nonstick skillet over medium high heat.
- Brush griddle with butter.
- Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side.
- Divide oatcakes among plates and top with your choice of toppings (maple syrup, berries or yogurt).
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Sahib Ali Asghar
[email protected]Not my favorite.
Kehinde Lateefat
[email protected]Meh.
Azan Butt
[email protected]These oatcakes were a complete failure. They fell apart when I tried to flip them, and they tasted like cardboard.
Mehran Meer
[email protected]I found these oatcakes to be a bit bland. I think they would be better with some added flavor, like cinnamon or raisins.
Mpho Machete
[email protected]These oatcakes are a bit dry for my taste, but they're still a good option for a healthy breakfast.
Juan Justine
[email protected]I wasn't sure what to expect from these oatcakes, but I was pleasantly surprised. They're a great way to change up your breakfast routine.
Babirye Joyce
[email protected]These oatcakes are a bit more time-consuming to make than regular pancakes, but they're definitely worth the effort. They're so delicious and satisfying.
Prof J TV
[email protected]I love the nutty flavor of these oatcakes. They're also very filling, so they're a great option for a quick and easy breakfast.
Khan
[email protected]These oatcakes are a great alternative to traditional pancakes or waffles. They're just as delicious, but they're much healthier.
Lavirgin Debasky
[email protected]I've made these oatcakes a few times now, and they're always a hit with my family. They're so easy to make, and they're a great way to use up leftover oatmeal.
Lisakhanya Gaga
[email protected]These steel-cut oatcakes were a delightful surprise! They had a hearty texture and a nutty flavor that I really enjoyed. I served them with a dollop of butter and a sprinkle of salt, and they were absolutely perfect.