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!"
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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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