Best Oatmeal Cakes Recipes
SIMPLE SALMON CAKES MADE WITH OATMEAL
This is a basic salmon patty made with oatmeal and fried in canola oil and butter. The cook can adjust the amount of onion, oil, and butter to meet preferences. We often enjoy this with a meat sauce.
Provided by Calliecookins
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix salmon, egg, and chopped onion in a bowl with your hand; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into 4 patties.
- Heat oil and butter together in a skillet over medium heat until the butter is melted and the mixture is hot. Fry patties in oil mixture until browned and heated through, about 7 minutes per side.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 10.8 g, Cholesterol 91.5 mg, Fat 18.3 g, Fiber 1.6 g, Protein 23.5 g, SaturatedFat 4.2 g, Sodium 345.1 mg, Sugar 0.5 g
KIDS CAN MAKE: OATMEAL-CHOCOLATE SNACK CAKES
These delightful treats have a soft, tender crumb that harks back to old-fashioned snack cakes from the grocery store. For little kids: Let them dump the ingredients into the mixing bowls, whisk together the dry ingredients and stir in the chocolate chips. For big kids: Let them measure out the ingredients, spray the baking pan with cooking spray and help spread the batter in the baking pan.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 snack cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.
- Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
- Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.
HIGH-FIBER LOW-FAT OATMEAL CAKES
I am training for a marathon, so I am very big on energy-type bars, but my college-studentness keeps my budget at a minimum. These are high in fiber and low in fat, so they are a perfect substitute for my Power Bars! (These are sort of hard to form into patties, so you may have to add more milk. I'm not much of a cook, so improvements are probably needed!)
Provided by Run26.2
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grind oats in blender.
- Mix together dry ingredients.
- Cream together wet ingredients and sugar.
- Fold in egg white.
- Combine wet and dry ingredients.
- Form into 12 patties.
- Bake at 325 for 15 minutes.
OATMEAL CAKES
A moist and delicious bread cooked on the griddle. My mother enjoys this for dinner too!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.3 g, Cholesterol 21.1 mg, Fat 2.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 65.2 mg, Sugar 1.5 g
FRIED OATMEAL CAKES
This is one of our favorite camping recipes. It's so easy to prepare the night before, and you can fix it multiple ways! Leave the flour out and microwave each individual serving, bake it as a breakfast casserole, or put it in a slow cooker overnight. :)
Provided by Karen Petree
Categories Pancakes
Time 15m
Number Of Ingredients 12
Steps:
- 1. Combine all ingredients and cook like pancakes (I use oil)...OR
- 2. Combine all ingredients, except flour. Store in a container until ready for microwave, oven, or slow cooker. Add more milk for preferred consistency.
- 3. MICROWAVE: 2 minutes for individual servings OVEN: Spray oil in 8x8 pan, fill with mixture, bake at 375 for 20 minutes. SLOW COOKER: Low heat overnight.
BANANA-OATMEAL HOT CAKES WITH SPICED MAPLE SYRUP
Steps:
- In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm. In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly. In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend. Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened. Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.
OATMEAL GRIDDLE CAKES WITH PECAN-MAPLE SYRUP
Make and share this Oatmeal Griddle Cakes With Pecan-Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
- Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
- Remove from the heat and pour in the maple syrup; stir well.
- Cover to keep warm and set aside.
- Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
- Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
- In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
- Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
- Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
- Turn and cook until golden brown on the second side, about 3 minutes longer.
- Transfer the pancakes to a plate; keep warm.
- Repeat with the remaining batter, adding more butter if needed.
- Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
- Pass the remaining pecan-maple syrup at the table.
Nutrition Facts : Calories 243.1, Fat 9.7, SaturatedFat 3.4, Cholesterol 28, Sodium 252.4, Carbohydrate 36.1, Fiber 1.5, Sugar 21.3, Protein 4.3
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