Sautéed Steel Cut Oat Cakes with Cranberry Infused Maple Syrup and Toasted Walnuts

Cooked Steel Cut Oats that have been shaped and sauteed then topped with a flavorful syrup! These Sauteed Steel Cut Oat Cakes with Cranberry Infused Maple Syrup make a delicious addition to your weekend brunch!

It's been awhile since I've posted two days in a row, but today I just can't help it! This recipe is just that good. Not to mention it's a good make ahead recipe that you can feed your kids on a cold winter morning before they head out to the bus stop! This would even be a delicious dinner treat along with some crispy bacon!

I've had some steel cut oats in my cupboard for a while now and have been thinking that it was about time I used them. I just bought the "Way to Cook Vegetarian" cookbook from Cooking Light and they had a recipe in there using steel cut oats that you cooked, cooled, cut and then sautéed in a frying pan. They serve theirs with a cider syrup and fruit compote. While it all looked good (um, that is why I wanted to make it), I wouldn't be me if I wasn't thinking up some other way to serve these up. I love how this turned out and will definitely be making this one over and over!

P.S. These are definitely Grumpy approved!

Sautéed Steel Cut Oat Cakes with Cranberry Infused Maple Syrup and Toasted Walnuts

Author: adapted from Cooking Light - Ways to Cook Vegetarian

Ingredients

for the cakes:
2 cups water
1 cup almond milk
¼ cup brown sugar
½ teaspoon salt
1-½ cups steel cut oats
Cooking Spray
for the syrup:
½ cup dried cranberries
1 cup pure maple syrup

Instructions

Bring the water, milk, salt, and brown sugar to a boil. Add steel oats and bring back to a boil, then turn burner down to a simmer. Simmer about 20 minutes or until oats have thickened and liquid is absorbed.
Spray a 9x13 pan with cooking spray. Pour oat mixture into pan. Set aside to cool. When cool, place in refrigerator to chill at least one hour (longer is better).
When you are ready to sauté the oat cakes, removed pan from refrigerator and turn pan upside down. You may need to jiggle one side loose, but once you do that, the rest will fall out of the pan fairly easily. Cut oats into squares or triangles.
I used a little butter to sauté my cakes but you can also use cooking spray. Heat frying pan over medium heat and once butter sizzles, or pan is hot, add oat cakes you have cut into pan. Let sauté about 3-4 minutes or until browned, then turn to sauté other side. While your cakes are sizzling, add your syrup and cranberries to a small sauce pan and turn heat onto high. Once syrup starts to bubble, turn heat down to bring just to a simmer. Simmer 2-3 minutes - don't go much longer as this will thicken quick fast.
Place cakes on serving plate and top with cranberry infused syrup. Top with toasted walnuts if desired.

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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Pin it! Sauteed Steel Cut Oat Cakes with Cranberry Infused Maple Syrup

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