Crispy Oatmeal Griddle Cake With Pineapple Banana Foster Recipes

BANANA-OATMEAL CAKE (SCREWED-UP MOTHER'S DAY CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix milk and vinegar together in a bowl.
• Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

PINEAPPLE UPSIDE-DOWN OATMEAL CAKE

Steps:

• Drain pineapple over a bowl, reserve juice for a smoothie or drinking.
• Preheat oven to 350F.
• In a Vitamix, or food processor, grind half the oats to flour or close to flour like texture.
• Pulse baking powder and salt in with the oats and set aside.
• In a large bowl whisk eggs, honey/maple syrup, vanilla, and almond milk together.
• Add oat flour mixture and remaining oats in with the wet ingredients.
• Fold in 1/3c of the crushed pineapple. Set aside.
• Grease an 8x8 or 9×9 ceramic or glass pan with coconut oil or spray with coconut oil spray, or non stick spray.
• Melt butter and drizzle in the bottom of the pan.
• Sprinkle brown sugar evenly over the melted butter.
• Sprinkle remaining crushed pineapple evenly over the brown sugar and butter in the pan.
• Slowly pour oat batter evenly over the pineapple.
• Bake for 34-37 minutes, or until middle is set.
• Let site for 5 minutes before running a knife around the edge of the pan and inverting onto a large plate or pan.
• Leave pan on top for 5 minutes before removing. If there is a little pineapple or brown sugar in the pan you can scrap it with a spatula and spread it on the cake.
• Top with cherries if desired. Enjoy warm or let cool for a bit before enjoying. I personally like it slightly cooled or cooled.
• Enjoy!

BREAKFAST OATMEAL PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9X13 baking dish.
• Grind 3 cups of oats in a blender to make your oat flour (I use my magic bullet), then proceed with the directions.
• Whisk all ingredients together, pour into a baking dish.
• Bake for 25-30 minutes. Top immediately with frosting, while cake is warm. Frosting is optional.

PINEAPPLE OATMEAL CAKE

Steps:

• Combine all ingredients in large mixing bowl. Blend at low speed of mixer 1/2 minute, until all dry ingredients are moistened. Beat at medium speed 3 minutes, scraping bowl with rubber spatula constantly. (Use high speed if hand mixer is used. To mix by hand, beat vigorously for 3 minutes with a spoon, 150 strokes/minute). Turn into greased 9" square pan lined with waxed paper. Bake in center of 350 degrees F oven 45-50 minutes, until cake tests done. Cool 15 minutes in pan, then turn out onto wire rack to cool completely. Serve plain, dusted with powdered sugar, iced with your favorite frosting, or topped with whipped cream, ice cream or frozen yogurt.

PINEAPPLE BANANA SPLIT CRISP

Steps:

• In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish. In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter. Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired.

MOM'S OAT GRIDDLE CAKES

Steps:

• Pour the milk over the oats and let stand 5 minutes.
• Stir the flour, baking powder, sugar and salt together.
• Add the beaten eggs to the oat and milk mixture. Add the melted butter.
• Mix the dry ingredients into the wet ingredients just until moistened.
• You may keep this in the refrigerator for several days or make immediately.
• Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.
• Serve warm with your favorite toppings.

BANANAS FOSTER OATMEAL

Steps:

• In a large saucepan, bring water, milk and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Cover and let stand., In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Add bananas; cook, stirring gently, until bananas are glazed and slightly softened, 1-2 minutes., Remove from heat; stir in extracts. Stir banana mixture into oatmeal. Spoon oatmeal into serving bowls; add toppings of your choice.

OATMEAL GRIDDLE CAKES WITH PECAN-MAPLE SYRUP

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.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

CRISPY BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.

CRISPY OATMEAL GRIDDLE CAKE WITH PINEAPPLE-BANANA FOSTER

Steps:

• 7. Make the pineapple-banana foster. Melt the butter in a medium-size pot over a low flame. Once the butter has melted, add the brown sugar and sea salt. Continue cooking until the mixture looks like a very thick caramel. Slowly add the milk, and stir to combine. Increase the heat to medium and allow the mixture to come to a boil. Simmer for 2 minutes. Remove the pot from the burner, and carefully add the dark rum. Allow the rum to "sit" on top of the hot caramel base. 8. Return the pot to the flame and carefully tilt the front of the pot (opposite the handle) towards the flame in order to ignite the rum (or use a match). Allow the alcohol to burn off the rum. Once the flames have died down, stir the contents together to evenly combine. 9. Add the pineapple to the pot and simmer for 2 minutes over low heat to soften the pineapple slightly. Add the bananas and continue to simmer 1 minute longer. Adding the fruit towards the end of cooking allows it to retain its freshness, texture and shape. 10. Assemble the plate. Both the crispy oatmeal griddle cake and the pineapple-banana foster should be generously warm. Using a slotted spoon, scoop some of the pineapple and banana from the warm sauce and allow to drain somewhat. Place a small mound of warm fruit in the center of the plate. Drizzle one tablespoon of warm sauce over the fruit. Strew 1 tablespoon of pomegranate seeds around the warm fruit. Place the warm griddle cake on top of the fruit and serve.