I’m always looking for creative ways to use oatmeal and get the kids to eat it in more ways than just a pot full of cooked oats. In addition to baking it with Nutella or shaping it into granola bars, one of our favorite ways to eat oatmeal is in the form of pancakes.
These oatmeal pancakes aren’t just made with oatmeal flour though. These pancakes are real oatmeal fried into squares of joy and topped with all your favorite pancake toppings. It’s next-level oatmeal, and it’s a breakfast I have Julie to thank for inspiring. Her mention of fried steel-cut oats long ago spurred them into existence, and we’ve been enjoying our steel-cut oats as pancakes ever since.
Steel-Cut Oat Pancakes
3 cups water
1 cup milk
3 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cups steel-cut oats
4 tablespoons butter
Toppings of choice: lemon curd, berries, whipped cream, maple syrup, honey
Mix together water, milk, sugar, cinnamon and salt in a medium saucepan over medium-high heat until it boils. Add in steel-cut oats and simmer for 30 minutes until most of the liquid is absorbed.
Grease a 13×9 baking sheet (slightly larger will also work) and spread the oat mixture out into an even layer. Allow to cool to room temperature and then place in the fridge overnight.
The next morning, cut the oats into squares. Heat a frying pan to medium-high heat. Add a bit of butter into the pan, enough to cover the bottom when melted. Fry oatmeal squares for 5 minutes on each side or until golden brown. Top with desired toppings and serve for a hearty breakfast.
Makes 4-5 servings.