25 Aug 2011 9 Comments
You may have noticed it’s all about oats with me for my breakfast (and snacks, and baking, and lunch…). This recipe was a bit of an experiment the first time round but it turned out great! And so I’ve found another way to get more oats into my life (what a loser).
If you’re looking for a breakfast which will keep you going until lunch, this is the way to go. Dare I say these oatcakes are even more filling than a bowl of hot oats? I think I will – these oatcakes are even more filling than a bowl of hot oats.
You can make one large oatcake or a few smaller ones - I like to make four and stack them up (not as pretty as Cait’s pancake stacks though!). You can also let them cool and wrap them up to have as an alternative to regular oatcakes or crackers.
Serves 1. Preparation time 10 minutes. Approx 400 calories.
One cup of rolled oats
One egg, beaten
One teaspoon of cinnamon
Spray a frying-pan with oil and pre-heat on a medium heat.
Thoroughly mix ingredients together in a bowl.
Put the mixture in the hot pan and spread evenly. Press down firmly.
Cook for 3 to 4 minutes then flip over and cook the other side for 3 to 4 minutes. The oatcakes should be firm and browned - similar to the colour of granola.
I like to serve mine layered with plain yoghurt with a squeeze of golden syrup on top – cottage cheese, stewed fruit or applesauce and nut butter would be great too.
What’s your favourite breakfast? Have you ever tried a recipe like this?
Something to Chew Over – everyday food, just a little bit special!
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