Sunday, February 5, 2012

amazing breakfast oat cakes

As I mentioned at some point last year, I try to eat oatmeal every morning. It's full of soluble fiber, which makes you feel fuller for longer. And it's low in calories, which is good for the waistline.

It also sucks.

It's mushy. It's slimy. And no matter how many spices and how much honey I throw in it, it always just feels like BLAH in my mouth.

So when I said I "try" to eat oatmeal every morning, what I really meant was I haven't had oatmeal for about 6 months.

But I keep hearing about "breakfast cookies" and thought, 'hey, that's a great idea!' except I don't want my healthy breakfast to get bogged down with carb fillers (like flour) or tons of sugar (cuz a cookie is sweet, right?).

So, I invented my own Oat Cake the other night, from the depths of my pancake and oatmeal cookie experience in life. I used a good bit of egg, for added protein. And a bit of cinnamon and honey and vanilla for flavor. The texture is like that of a dense pancake or english muffin (or a crumpet, if that means anything to you). It's portable, filling, healthy, and doesn't make me gag. I'd call that a win!

I made three batches of this (the first to test, then a double-batch to have grab-n-go breakfast in the fridge for the next week or so). I enjoyed them hot off the griddle, and they weren't so bad cold as I ran out the door the next morning. In any case, they are MUCH tastier than oatmeal :) And I can imagine replacing the cinnamon/vanilla/honey with other fun combinations, like pomegranate molasses and allspice, or using chai latte instead of the milk. Adding dried fruit would also work!


You'll need:
  • 1 cup of oats (not quick oats), divided
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 3 Tbsp milk
  • 2 large eggs
  • 1/4 tsp vanilla
  • 1 Tbsp honey
  • a food processor
  • a griddle
  • optional: egg/muffin rings
In a food processor, blend half the oats (1/2 cup) until flour-like (1-minute will do). In a medium bowl, mix all the oats and dry ingredients (oats through cinnamon). In a small bowl, whisk together all the wet ingredients (milk through honey). Add the wet ingredients to the dry and stir until completely combined, then let sit for several minutes to thicken.

Preheat a griddle to 275 (or medium-low on a stove). Grease/spray the griddle if necessary. If you have them, set up egg/muffin rings on the griddle. Ladle approximately 1/3 cup of batter onto the hot griddle (should make 4 cakes). Let them cook for approx. 5 minutes per side, until dark golden brown.

Yields: Makes 4 cakes; 2-4 servings, depending on your morning nutritional requirements

Prep: 10 minutes
Cooking: 15 minutes

Any new healthy recipes in your repertoire?

Much Love,
Able-Bodied Girl



  1. Ok, I just experimented with other varieties and they turned out AMAZING. (But, while sampling all of them, I still really loved the original one too!)

    substitute 2 Tbs pomegranate molasses for the honey
    (to make pom molasses, take a bottle of pom juice, add a splash of lemon juice and a scoop of sugar... simmer until a dense dark syrup... pour into a jar and keep in a dark cupboard)
    add 1/4 cup craisins

    Brown Sugar Fig:
    substitute 1 Tbs brown sugar for honey
    add 1/4 cup chopped dried figs

    Cinnamon Raisin:
    soak 1/4 cup golden raisins in warm water for 5-min; drain and add to batter

  2. I really enjoy baked oatmeal. I have been wanting to experiment with different additions, and your blog is giving me incentive. I need to find something that I can eat on the run in the morning, since I prefer not to get up early enough to eat breakfast at home.
    Also, one of my favorite cookies uses oat flour.

  3. I'm thinking Orange-Craisin could be good. 1Tb of orange juice concentrate and 1/4c craisins. I would have tried this morning, but Jamie voted for Maple-Fig.