Griddled Pumpkin Steel-Cut Oatcakes
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 4-6 servings
Ingredients
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 3/4 cup steel-cut oats
- 1/3 cup raisins
- 3 tablespoons maple syrup plus extra for serving
- 2 teaspoons vanilla
- toasted chopped pecans, for serving
Instructions
- Butter a 9 x 13 baking pan and set aside.
- In a heavy saucepan over medium-high heat, whisk together the pumpkin and spices. Gradually whisk in the milk and water and heat to a simmer. Add the oats, reduce heat to medium-low and simmer until oatmeal is cooked but still firm to bite, about 30 minutes. Stir in the raisins, syrup, and vanilla. The oatmeal will be fairly thick which will help the oatcakes keep their shape on the griddle.
- Spread oatmeal evenly in prepared pan. Cover and chill in the refrigerator for at least 4 hours or up to one day.
- Cut chilled oatmeal into desired shapes. Heat a tablespoon of butter in a nonstick skillet over medium heat. Cook oatcakes on both sides until they turn golden brown, about 2-3 minutes per side. Serve warm with a sprinkle of toasted pecans and an extra drizzle of syrup.
Notes
inspired by Bon Appetit