Thursday, January 21, 2010

Oatmeal Cakes

I love oatmeal. It’s one of my favorite breakfasts. I came to love oatmeal even more when I discovered the glory that is steel cut oats. While I know many people don’t like oatmeal because it’s mushy, I do also enjoy rolled oats. However, steel cut oats are something else. They’re chewy and delicious and they’re a labor of love, taking longer to cook than rolled oats. I love them.

So the other day I made a massive amount of oatmeal and didn’t eat all of it because as much as I love it, I do have a limit. Anyway, I decided that instead of just heating up the rest of it later, I’d try something else. And this is that strange, delicious experiment.

Oatmeal Cakes:

1 c. cooked steel cut oats
Lemon zest
Dash of lemon juice
¼ c.-ish honey plus a bit more for garnish
Two big dashes of cinnamon
A bit of flour
Coconut oil

Heat coconut oil in a medium size saucepan over medium heat. Mix together all of the ingredients and form into palm size cakes (I have small palms, so you may want to make them a bit bigger). Cook each side until a nice light brown crust has formed. Serve with additional honey.

These didn’t stay together perfectly, but they were so good I didn’t care. The coconut oil adds an extra little bit of flavor and also makes these bad boys vegan, so there you go. It’s a fantastic breakfast. Next time, I’m going to mix in fruit.

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