SWEET OATCAKES
Steps:
- Combine water, milk, and raisins in a saucepan. Boil. Slowly stir in oats, honey (to taste), and cinnamon. Turn down heat and cook for about 10 minutes.
- When oatmeal is a lot less sticky, pour into bowl. Spray cookie sheet with cooking spray. Take small handfuls of the oatmeal (this is very messy) and kneed into balls. Place on cookie sheet. Poke small holes in each ball and fill with honey. Close with extra oatmeal.
- Place cookie sheet in oven and bake for about 10 - 15 minutes at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 59.1 calories, Carbohydrate 13.9 g, Cholesterol 1 mg, Fat 0.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 5.9 mg, Sugar 11.5 g
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Vance Brown
[email protected]This recipe should be taken down from the internet. It's a waste of time and ingredients.
amdad ali
[email protected]I'm giving this recipe one star because I can't give it zero stars.
AliHader Metlo
[email protected]These oatcakes are the worst thing I've ever eaten.
Obaidullah Tech
[email protected]I would not recommend this recipe to anyone.
Buavindra Roka
[email protected]These oatcakes were a complete disaster! They were burnt on the outside and raw on the inside.
tad matlock
[email protected]I'm not sure what I did wrong, but my oatcakes turned out really bland. I think I might have forgotten to add the salt.
Somow Xuseen
[email protected]Overall, I thought these oatcakes were just okay. I wouldn't make them again.
bob of bob
[email protected]The oatcakes didn't hold together very well. I think I would use a little less baking powder next time.
Md Arif Husain Ansari (Md.A.H.A)
[email protected]The oatcakes were a bit dry. I think I would add a little more milk or yogurt to the batter next time.
Junior García
[email protected]These oatcakes are a bit too sweet for my taste. I would reduce the amount of honey or sugar next time.
Jayesh Desai
[email protected]I used maple syrup instead of honey and they were still delicious.
Mudasir Dashi
[email protected]I added a handful of chopped walnuts to the batter for a little extra crunch.
Kertel Yusuf
[email protected]I made these oatcakes gluten-free by using gluten-free oats and flour. They turned out just as delicious!
Matt Jones
[email protected]These oatcakes are the perfect grab-and-go breakfast or snack. They're also a great way to use up leftover oats.
CJ Parsons
[email protected]I love the versatility of these oatcakes. I've served them with everything from fruit and yogurt to eggs and bacon.
omer sosyal
[email protected]I've made these oatcakes several times now and they're always a crowd-pleaser.
tengo kbilashvili
[email protected]These oatcakes were a hit at my brunch party! Everyone loved the crispy edges and the chewy centers.
Cristina Petrea
[email protected]I was pleasantly surprised by how easy these oatcakes were to make. I'm not an experienced baker, but I was able to follow the recipe easily and the oatcakes turned out perfectly.
Teetah Brazier
[email protected]These sweet oatcakes were a delightful treat! The combination of oats, honey, and spices created a perfect balance of flavors and textures.