The Pioneer Woman Tasty Kitchen
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Oat Cakes

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Prep:

Cook:

Level: Easy

System:

8

Description

Inspired by the mouthwatering descriptions of food produced in the “Redwall Abbey” series, these oat cakes are a cross of oatmeal and scone. Crispy on the outside, tender biscuit texture on the inside, and chewy steel-cut oats throughout!

Ingredients

  • 1 cup Steel Cut Oats
  • 2 cups Water
  • ½ teaspoons Salt
  • 1 cup Whole Wheat Flour
  • 5 teaspoons Baking Powder
  • 2 teaspoons Sugar
  • 6 Tablespoons Butter

Preparation

Combine oats, water, and salt in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring frequently until water is absorbed and oats are creamy, about 12 minutes. Let oats cool.

Mix together flour, baking powder, and sugar; blend in the butter until mixture resembles coarse crumbs. Mix in the cooled oats.

Using an ice cream scooper, portion out 8 round “cakes” onto a greased baking sheet and bake at 420 degrees Fahrenheit until golden brown, about 22-24 minutes. Let cool slightly, and enjoy!

3 Comments

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Monica on 4.5.2011

I LOVE the Redwall series! Sounds like something that needs to be liberally topped with meadowcream. :) I’ll definitely give them a try!

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Apricosa (Erica) on 4.26.2010

ooh yes, blackberry jelly sounds like a divine match for these oat cakes!

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Twinks on 4.19.2010

I loved those books! I just took some homemade blackberry jelly out of the freezer and I think these will make a great pairing.

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