Cinnamon Oat Cakes Recipes

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

ICED CINNAMON OAT CAKES

Steps:

• Preheat oven to 325°F with rack in the middle of the oven and fill a muffin tin with paper liners.
• Combine the oats, teff, sweet white rice flour, tapioca starch, xanthan gum, baking powder, salt, flax seeds, walnuts, and cinnamon in a large mixing bowl. Stir to combine.
• In a small saucepan over low heat stir the coconut oil, butter, maple syrup, and sugar until the butter has just melted and the sugar has dissolved. It is important that the mixture doesn't get too hot or it will cook the eggs in the next step.
• Pour the melted butter mixture over the oat mixture. Stir to combine then add the eggs and stir again until everything comes together. The batter will be crumbly.
• Spoon the batter into the muffin cups, almost to the top of the liner and compress the tops with the back of the spoon. Remember this is not a muffin, the batter will NOT be runny, it will be crumbly almost like a granola consistency before its baked.
• Bake for 25-30 minutes until cooked through. Remove from the oven and allow to cool in the pan for 5 minutes then transfer to a cooling rack.
• If enjoying warm serve immediately. If icing allow to cool completely then continue with the next step.
• In a mixing bowl combine the powdered sugar and milk. Beat with a whisk until smooth adding a splash more milk if needed to achieve a smooth icing that pours off of the back of a spoon in ribbons. Drizzle each completely cooled oat cake with icing.
• Oat cakes can be stored at room temperature, tightly wrapped for up to 2 days.

OATMEAL PANCAKES WITH CINNAMON

Steps:

• In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

CINNAMON-OAT PANCAKES

Steps:

• In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

CINNAMON OATCAKES

Steps:

• In a bowl, combine first 3 ingredients.
• Spread evenly in a skillet coated with cooking spray.
• Cook over medium heat for 10 minutes, flipping once.
• Enjoy cake topped with applesauce and berries.

CINNAMON OAT CAKES

Steps:

• In a bowl, combine first 3 ingredients. Spread evenly in a skillet coated with cooking spray. Cook over medium heat for 10 minutes, flipping once. Enjoy cake topped with applesauce and berries.