When I my oldest daughter asked me for the recipe to make my steel cut oat patties, I had to think about when I last made them. I also had to remember where my recipe was.
Then, certain that I had posted it on my blog, I spent the day searching for it.
Nope. I did not blog about it.
So, today you are graced with yet another steel cut out recipe. To make these, you will need to prepare the oats one day prior to frying them into patties.
Heat your skillet between low and medium heat. If you are
using a cast iron pan, you should not have to heat your pan
higher than medium.
Add about 2 Tbsp. of olive oil
to your skillet. Let the oil heat thoroughly.
When the oil in your pan is heated, measure 1
cup of dry, room temperature steel cut oats. Pour them into the warm oil and
toast the oats. This should only take a few minutes. They will become golden in
color.
After the oats are toasted thoroughly, add 2
cups of water and 2 cups of chicken broth (I use homemade or organic, non-gmo). Stir and bring to a boil. Once it
boils, move onto the next step. Note: I doubled the recipe (for my family size) and used a 12 inch cast iron pan.
Stir and reduce heat to lowest setting such
as simmer. Cover with a lid and let oats continue to cook for 1 hour. Do not
stir during this 1 hour of cooking time.
After 1 hour, remove lid. If there is still
liquid, cook a bit longer. Otherwise, turn off the heat, and let mixture sit on the same burner until cooled
completely.
After your oats have cooled completely, scoop
them into a container and seal with an airtight lid. Place in the refrigerator
overnight.
To cook the oats the next day, scoop a small
portion (about 2 Tbsp.) into a skillet heated with a bit of non-gmo canola oil. Keep your patties about the size of 2 - inches in diameter for easy
turning, and cook the patties on a medium to lower heat. Sprinkle with salt and pepper.
Let cook until the first side has a golden toasted bottom, then turn once to
cook the other side. This may take longer than your traditional potato patties,
so be prepared to have ample time. Cooked patties may be stored in the
refrigerator and reheated easily.
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Baking in Mason Jar Lids?
Sharing a link to making pies in your abundance of lids: Mennonite Girls Can Cook. I love this idea!
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Baking in Mason Jar Lids?
Sharing a link to making pies in your abundance of lids: Mennonite Girls Can Cook. I love this idea!
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Comments
Whew!
:)
Also in ancient times in Scotland shepherds and warriors often carried cast iron griddles tied in their clothing that they'd put over open fires to cook what was called "oat cakes" on them when out in the fields and woods, and I suppose their wives made them in their homes too cause they were frugal yet filling fare.
God bless.
RB
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"Reminded me that I used to make an oatmeal pie. It looked like pecan pie. I called for crumbled sausage on top and the kids would eat it in the morning with syrup. Haven't made that is quite awhile!"
Sounds like an interesting "stick to your ribs" meal.
God bless.
RB
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This looks like a great recipe to use oat meal with. I shall have to try it.
Thanks Kristie.