Nut and Fruit Oatcakes & Strawberry Oat Squares

| October 4, 2008 | 8 Comments
  • 8 Comments

oat-cakes.jpgSunday mornings are special at my house. Instead of rushing around and trying to make breakfast for my daughters while finding homework or soccer shoes, I get to lounge around, reading the paper while my husband cooks up a pot of steel-cut oats. I live for Sunday mornings, with my hot cup of coffee and steaming bowl of oatmeal.

Because one batch of oats was never enough to feed the four of us, my husband started making two batches each Sunday. But two batches was just a bit too much for our crowd and I often ended up with about a cup of cooked oats leftover. With this little container of oaty goodness each weekend, I set out on a quest to find the perfect oat cake recipe. Remembering some lovely oatcakes I used to order at a little café when we lived on Nob Hill, I started experimenting.

After a few tries, I came up with a recipe that created great breakfast cakes: supple, yet still firm, with a hint of nuttiness, and just the right amount of fruit to add bits of sweetness to each bite. They are the perfect quick breakfast for a hungry child before school, and an antidote to a crazy Monday morning.

I’ve also added jam, instead of fruit and nuts, to create a Sunday dessert. The outcome is a pan of delicious oat squares filled with gooey strawberries. It’s a crowd pleaser for both kids and adults.

With either recipe, these oatcakes take only about five minutes to throw together. So now, in addition to benefiting from the treat of a lovingly cooked oatmeal breakfast on Sundays, I get the added perk of a nut and fruit oat cake on Monday mornings, or strawberry oat squares Sunday night. It’s a win/win/win situation.

Note: For a great recipe detailing how to make steel-cut oats, see Kim Laidlaw’s Steel-Cut My Oats. Trader Joe’s also sells cooked steel-cut oats in their freezer department. I tried them in my recipe and it turned out great. So, if you’re not interested in making your own pot of porridge, this is a great alternative.

nut and fruit steel-cut oatcakes

Nut and Fruit Oat Cakes

Makes 9 servings

Ingredients:
1 cup cooked steel-cut oats
3/4 stick of softened butter
1 egg
1/2 cup sugar
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cut up currants, prunes, raisins or dried apricots
1/4 cup chopped pecans, walnuts or almonds

Preparation:
1. Preheat oven to 350 degree.
2. Combine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand.
3. Add in the cooked oats, being sure to fully incorporate it into the mix.
4. Mix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture.
5. Add in fruit and nuts and mix until just incorporated (but not too much or the batter will become rubbery).
6. Spread the batter into a greased 8 x 8 pan.
7. Bake for 20 minutes or until an inserted toothpick comes out clean.
8. Cool and serve.

strawberry oat squares

Strawberry Oat Squares

Makes 9 servings

Ingredients:
1 cup cooked steel-cut oats
3/4 stick of softened butter
1 egg
1/2 cup sugar
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup strawberry or other fruit jam
2 Tbsp brown sugar

Preparation:
1. Preheat oven to 350 degree.
2. Combine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand.
3. Add in the cooked oats, being sure to fully incorporate it into the mix.
4. Mix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture.
5. Spread half the batter into a greased 8 x 8 pan.
6. Top with the jam, spreading it evenly over the batter.
7. Spread the remaining batter over the jam.
8. Sprinkle brown sugar on top.
9. Bake for 20 minutes or until an inserted toothpick comes out clean.
10. Cool and serve.

Related

Explore: ,

Category: recipes

About the Author ()

I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for Bay Area Bites and Denise's Kitchen. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.
  • http://www.foodies4obama.blogspot.com lauren

    I Have read your site for ages. And this recipe looks too good not to try, esp. as we head into fall weather where I live.

    Wanted to ask for your input.

    This year I merged my passion for food and food blogs with political action. I’d love it if you could take a look at my project and let me know what you think.

    http://uk.youtube.com/watch?v=Btt_JiSeEao
    *Lauren

  • Clover88

    Thanks for a great special weekend recipe that uses up some of that batch of oatmeal I make for the week. The oat squares recipe was a hit on Sunday.

  • Denise Lincoln

    I’m so glad you liked it!

  • http://thefreshdish.com Aimee

    This looks so hearty and cozy. Seems like a good holday breakfast. It’s nice to know that that extra oatmeal doesn’t have to go to waste! Thank you.

  • Ande

    This is a lovely idea. I made them today with what I had on hand: dried cherries and pecans. I added a bit of orange zest and subbed half of the flour for whole wheat. Delightful! Many thanks.

    Oh! And here’s a photo: http://flickr.com/photos/14982150@N00/2939003603/

  • Denise Lincoln

    Aimee — This would definitely be a great holiday breakfast. Hearty but not so overwhelming that you couldn’t stuff yourself later. I like your idea. Maybe I’ll make it on Thanksgiving morning.

    Ande — Your version sounds great and I love the photo!

  • Clover Eighty Eight

    Thanks for a wonderful recipe that has become a staple that we make every few weekends.

  • http://deniseskitchen.wordpress.com/ Denise Santoro Lincoln

    Hi Clover Eighty Eight — thanks for the comment. I’m so glad you like it :-) btw: i’m about to make a batch right now!