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Recipes
Breakfast Oat Cakes
Breakfast Oat Cakes
Breakfast Oat Cakes
photo credit: Ev Thomas
No time for breakfast? Try these make-ahead oat cakes with a cup of coffee, juice or hot cocoa.
Prep
15 min
|
Total
27 min
|
Serves
20 Cakes
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Ingredients
3
cups
cups rolled oats (not quick cooking)
1
teaspoon
baking soda
1
teaspoon
salt
2
tablespoons
granulated sugar
1/2
teaspoon
cinnamon
2
tablespoons
canola oil
1/2
cup
pecans or walnuts, chopped
1/2
cup
water
2
teaspoons
vanilla extract
1
-
all purpose flour as needed
Instructions
Preheat Oven 350F
Mix all ingredients in a large bowl and allow the mixture to sit for 1 to 2 minutes.
Knead the dough. It will be crumbly at first and then it form a stiff dough. Flour a bread board and place the dough on the board. Add as much flour as needed just to make the dough firm enough to roll out to 1/4" thick.
Cut the biscuits out using a biscuit or cookie cutter. Bake for 12 minutes. Biscuits should be lightly browned.
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