I usually cook two servings of oatmeal for our breakfast. But in addition to the oats I add some chopped dried fruit (usually raisins or sometimes dates), so it must be the addition of the dried fruit that makes two serving a little too much for us. And you know how it is when one is frugal.....you simply must make something delicious with what you have left over. And I must say, these are good.
Yes I could simply heat the oatmeal in the microwave and enjoy a small serving. Which I have done on many occasions. Or I could come up with an oat cake using the leftovers. Creating an oat cake was my goal for this evening. I am calling these oat cakes (instead of muffins), because I think the texture is more cake like, than muffin like.....
These are whole grain, not too sweet (but feel free to up the sweet a bit, if you want) and frugal. A perfect snack or "go along with" as in served with a cup of soup or a salad.
|No Waste No Worry Oat Cakes|
by the seat of my pants
350 degree oven
1 1/2 c flour (we use pastry grind spelt)
1/3 - 1/2 c brown sugar, if you prefer a sweeter quick bread, use the larger measure
1 1/2 t baking soda
1/4 t salt
1 c buttermilk
1/4 c oil
3/4-1 c left over oatmeal
1/2 c broken walnuts or additional dried fruit (or you could use both)
Combine dry ingredients (flour through salt) in a large bowl, whisk to blend well.
Make a "well" in the center of the bowl, drop in the egg, milk and oil. Beat well breaking up the egg. Add oats and walnuts, combine well. Mixture may appear to have too much liquid, let sit 5 minutes and then proceed.
Divide into 6 muffin cups, the mixture will fill the cups to the top.
|Freshly baked No Waste No Worry Oat Cakes|
Bake 20-25 minutes or until done in your oven. Let cool 5 minutes, loosen and let cool completely.
|Tip to cool, prevents a soggy bottom!|
|No Waste No Worry Oat Cakes, plated and ready to serve!|
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hearth and soul @ apriljharris.com
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homestead blog hop @ the not so modern housewife