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Total Time
40mins
Prep 10 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

  1. Butter (or use non-stick cooking spray) a 13x9x2-inch baking pan.
  2. Bring 3 1/2 cups water to boil in heavy medium saucepan.
  3. Add oats and salt.
  4. 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.
  5. Add cream, maple syrup, sugar and vanilla; stir until mixture thickens, about 3 minutes.
  6. Spread oatmeal in prepared pan.
  7. Cover with plastic wrap and chill until firm, at least 4 hours and up to 24. (Keep chilled until ready to griddle).
  8. Cut chilled oatmeal into squares or triangles.
  9. Heat griddle or heavy nonstick skillet over medium high heat.
  10. Brush griddle with butter.
  11. Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side.
  12. Divide oatcakes among plates and top with your choice of toppings (maple syrup, berries or yogurt).