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Weekend Dish: Oatcakes redux

By Catherine Toth Fox • October 30, 2011 • Food, Weekend Dish

Remember that 10-pound box of Quaker Oats I bought months ago?

Well, I still have it.

And those rolled oats aren’t moving any faster after Derek left for Madison.

So I’ve been experimenting with them, primarily making oatcakes, those hockey puck-sized healthy snacks often sold in coffee shops and health food stores. (See my first attempt at oatcakes here.)

And I think I’ve found a winner recipe.

Here’s the step-by-step, with the recipe below:

Ingredients

Ingredients
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This was the first time I made this recipe — so this time I swapped enriched flour with whole wheat and sugar with Splenda. Both work well.

Fruity oatcakes
slightly modified

Ingredients:

3 cups rolled oats
2 cups flour (I used whole wheat)
1/4 teaspoon baking powder
1/3 cup plain non-fat yogurt
1/2 cup granulated sugar (I used Splenda)
1/2 cup honey
1/2 teaspoon vanilla
1 egg white (or equivalent)
1/2 to 1 cup dried fruit (I used apricots, raisins, golden raisins, cranberries)

Directions:

Preheat oven to 325 degrees. Line a 9-1/2-by-13-inch pan with parchment paper or lightly spray with cooking spray (such as Pam).

Grind rolls oats in food processor or blender. (I added about 1/2 cup of almonds.) Mix with flour and baking powder.

Chop dried fruit into small pieces. You can use apricots, raisins, dates, dried apples, dried cranberries or anything else you like.

In a separate bowl, cream together yogurt, sugar, honey and vanilla. In another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit.

Combine wet and dry ingredients. The dough gets stiff and can be hard to mix. Form into 12 patties (or any size you want).

Bake about 15 minutes. Cool, then store in refrigerator.

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About the Author

Catherine Toth Fox

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8 Comments

  • Reply DIO October 30, 2011 at 9:24 pm

    What is this, Halloween treats for the kids? 😆

    • Reply Catherine Toth October 30, 2011 at 9:26 pm

      No way. Too expensive! LOL

  • Reply Kim October 30, 2011 at 10:00 pm

    Is this oatcake on the dry or moist side? Also, how do you reheat – just microwave? what’s the shelf life as I see it in the refrig section at Times.

    • Reply Catherine Toth October 31, 2011 at 12:06 pm

      It’s on the dry side, actually. The other oatcake recipe I posted awhile back is moister. I think the applesauce helps.

      As for reheating, micro is fine. We freeze it, so it keeps for a loooooong time.

  • Reply 9thisland cuz October 31, 2011 at 12:11 am

    Wow cuz that looks good,I have a good one for you, you can blog on how to make BUTTER MOCHI and bring it to the house next week (hint hint) 🙂

    • Reply Catherine Toth October 31, 2011 at 12:06 pm

      That’s a family secret recipe! 😛

  • Reply David Jackson October 31, 2011 at 2:42 am

    Take out the cranberries and raisins and I’ll eat a thousand of them.

    • Reply Catherine Toth October 31, 2011 at 12:06 pm

      You don’t like cranberries and raisins????

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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