Steel-Cut Oat Pancakes – Odessa American: Basin Fitness


Recipe by Food for My Family

Makes: 5 servings

3          cups organic fat free milk

1          cup water

1 1/2    cups organic steel-cut oats

1/2       cup walnuts, finely chopped

1          teaspoon vanilla

1          teaspoon cardamom

1/4       teaspoon salt

1          teaspoon butter

2          cups fresh strawberries, sliced

1          cup plain nonfat Greek yogurt

            Honey or maple syrup, if desired

1          (8-ounce) glass of milk, to serve with oatmeal squares

Mix together 3 cups of milk and water in medium saucepan. Heat over medium-high heat just until boiling.

Stir in steel-cut oats, reduce heat, and simmer for 30 minutes until most liquid is absorbed and oats are thick.

Remove from heat and add in walnuts, vanilla, cardamom and salt, stirring until incorporated throughout.

Line a 13-by-9-inch baking sheet (slightly larger will also work) with parchment and spread oats into even layer. Allow to cool to room temperature and place in fridge overnight or for at least 4 hours.

When ready to eat, cut oats into squares.

Heat frying pan to medium-high heat. Add a bit of butter into pan. Cook oatmeal squares for 5 minutes on each side or until golden brown.

Top with strawberries, yogurt, and drizzle of honey or maple syrup.

Serve with remaining 8-ounce glass of milk.


450 calories; 12 g fat; 2 g saturated fat; 10 mg cholesterol; 26 g protein; 61 g carbohydrates; 7 g fiber; 300 mg sodium; 560 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-oz glass of milk served with oatmeal squares

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