I didn’t realize — maybe because I don’t eat oatmeal — just how long that box was going to last.
So I needed to do something about it.
And since neither company was going to divulge its secret to me, I figured I could find something similar online.
And I did.
It’s called “Sandra’s Oatcakes,” a recipe I found in a 2005 article in the Honolulu Star-Bulletin.
Sandra Stenen, owner of Serenity and Massage in Hawaii Kai, developed a recipe that comes close to the oatcakes sold at the popular chain coffee shop.
So I had to try it.
It didn’t take long to make — but it did take a bunch of ingredients I didn’t have readily available. The end result: a great-tasting, low-fat alternative to oatmeal in the morning. Maybe this will make me a believer!
Here’s the step-by-step, with the recipe below:
4 cups rolled oats
2 cups flour
1 cup toasted wheat germ
1/2 cup brown sugar
1 cup brown Sugar Twin (though I used 1/2 cup Splenda)
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegetable oil
1/2 cup applesauce
1 cup honey
4 teaspoons vanilla
1 cup nuts (I used cashews and almonds)
1-1/2 cups raisins (I used dried apricots)
1 cup dried cranberries
Preheat oven to 350 degrees. Line a 9-1/2-by-13-inch pan with foil and lightly spray with cooking spray (such as Pam).
Combine oats, flour, sugars, salt, cinnamon and wheat germ.
Combine oil, applesauce, honey, eggs and nuts in a blender. Blend until nuts are finely chopped. Add to dry ingredients and mix well. Fold in dried fruit. Spread in baking pan and press lightly to even top.
Bake 20 to 25 minutes. Cool, then cut.