Do you eat oatmeal every day? I started using steel cut oats but get tired of it in just days. I can't do oatmeal every day...I wish I could. Do you make anything with it except oatmeal? Also, people say oatmeal fills them up and it doesn't fill me up at all.
I make oatmeal pancakes in big batches and freeze them. They're my go-to quick breakfast for most mornings. Thaw a couple in the microwave, heat them in a frying pan for a few minutes, then top them with peanut butter to give them a little more ballast. They hold me until my mid-morning snack. ;)
Recipe please!
(I usually double this recipe, which will make enough to last me a couple of weeks.)3/4 cup of oat flower (make this by whirring up rolled oats in a food processor until the particles are about the size of coffee grounds)
1 cup of all-purpose flower (I use 1/2 all purpose and 1/2 white whole wheat flour to cut down on the refined carbs)
2 Tablespoons of sugar
2 teaspoons of baking powder
3/4 teaspoon of salt
2 eggs
1 1/4 cup of whole milk (can use buttermilk if you like)
1 cup of cooked oatmeal (1/2 cup rolled oats, 1 cup water, dash of salt; bring to a boil and then simmer for 5 minutes)
1 Tablespoon of molasses
3 Tablespoons of melted butter
Optional: 1/3 cup of chopped nuts (I like walnuts. This raises the cost, so you could leave them out if you're really trying to pinch pennies.)
Pre-heat your favorite griddle or skillet to a medium heat, adding just enough oil to keep things from sticking. Use a neutral-tasting oil (i.e., not olive oil).
In a large mixing bowl, sift the dry ingredients together until thoroughly mixed.
In a separate bowl, beat the eggs lightly just until the yolks and whites are mixed. Add the milk. Add the cooked oatmeal, making sure it has cooled enough that it doesn't cook the eggs. Break up the large lumps of oatmeal into smaller lumps. Add the molasses, distributing them evenly throughout the bowl. Stir in the melted butter and give the whole bowl a stir so that everything is mixed.
Immediately dump the wet ingredients into the dry ingredients, and mix just until no visible dry material remains. The batter will be lumpy - this is o.k. If you are using nuts, use a plastic spatula to fold them in gently after the batter has been mixed (don't destroy the lift that the baking powder is generating).
Spoon or dip 1/4 cup blobs of batter into the griddle and fry as you would ordinary pancakes. The batter is much denser than regular pancake batter, so you may need to cook them longer at slightly lower heat to ensure that they get done all the way through.
I put a wire rack on a large cookie sheet and put the pancakes on in a single layer to cool. Once cool, the whole sheet goes in the freezer so that the pancakes will freeze individually. Once they are frozen, I can put them in a Ziploc bag.
These pancakes are also great substitutes for regular pancakes. On the day that I make them, my wife and I will usually have some of them for breakfast with a home-made fruit topping of some sort. Much healthier than regular white-flower-and-sugar-bomb pancakes (and much more filling, too). You can also do any kind of addition that you would do with normal pancakes (blueberries, cranberries, apples and cinnamon, citrus zest, whatever).
Enjoy!