Post by Alison Hein.
Just last week, I had a long, fascinating conversation with my friend Tim who works for Charles P. Rogers – all about oatmeal!
“You need to do more with savory oatmeal dishes,” Tim said.
“Hmmm,” I stalled. “But I don’t really care for savory oatmeal.”
“That’s okay, but I want to get my kids to eat more oatmeal. It’s good for your health – you know, blood pressure, cholesterol – all that good stuff.”
“Well,” I said. “You’ve got to use the slow cook oats. Steel cut oats are very good. How about with a little cinnamon and fresh ground nutmeg? And, have you tried cooking your oatmeal overnight in a crock pot?”
“Oh,” Tim replied. “I like the sound of nutmeg. I’ll try it. You can cook oatmeal in a crock pot?”
“Yup. Start the night before, and in the morning, your oatmeal will be thick and creamy, with all the rough edges cooked out. I like to cook oatmeal with apples, maybe a touch of cider. But if you really like savory flavors, how about toss in a little cheese? Or a fried or poached egg on top?”
“This is a lot of oatmeal information,” Tim responded.
Oops. Sorry Tim! You know how excited I get about breakfast foods. How about something we can both enjoy? Savory oatmeal cakes, baked with just enough honey to keep them flaky and moist. You can top yours with a slice of cheese, Canadian bacon, or smoked salmon, and I’ll smear mine, hot from the oven, with fresh creamery butter and sweet raspberry jam.
1 cup rolled oats
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup (one half stick) cold butter
½ cup milk
1 tablespoon honey
Preheat oven to 400°. Lightly grease a baking sheet and set aside.
In large bowl, mix together oats, flour, baking powder and salt. Cut butter into small pieces and cut into dry ingredients until mixed in and crumbly. Add milk and honey to dry ingredients, stirring until just mixed in.
Turn batter out onto lightly floured board. With floured hands, divide into two equal pieces and shape into large balls. Press each ball into a flat round and cut into quarters. Place scones on baking sheet. Place in oven and bake for about 20 to 25 minutes, until tops begin to lightly brown. Serve warm, with your choice of sweet or savory toppings.
Makes 8 oatmeal cakes.