A little while ago we shared our method for cooking steel cut oatmeal in a slow cooker overnight, and setting up an “Oatmeal Toppings Bar” for guests.  We recently had some overnight guests who asked us what we do with the oatmeal leftover at the end of the morning. Even though we both love most leftovers, neither of us care much for glue-y, day old oatmeal.

But we don’t waste anything at Beekman 1802 Farm. When we have pigs, any leftover oatmeal goes into a slop bowl for them. But when we don’t, we use the pre-cooked oatmeal to make something like a cross between a cookie and a cake. It’s not too sweet (like a scone,) and is perfect to have with a cup of tea in the afternoon. Plus it’s different every time depending on what sort of toppings we had in the original oatmeal. And you can toss in new additions when making the batter as well. Basically, it’s a recipe that evolves with your mood. Give it a shot and then let us know how you would adapt it in the comment section.

Beekman 1802 Leftover Oatmeal “Cakies”

1 – 2 cups cooked oatmeal. Any spices, fruit, etc that has been mixed into it already is fine. The leftover oatmeal should be about the consistency of paste. If too thick, add a little milk and stir. If too thin, add additional flour to this recipe.
2 tsp cinnamon (you’ll always need more cinnamon than you’ve added to the oatmeal already.)
2  cups all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter (one stick)
3 eggs
2 tsp. vanilla
optional: whole milk to thin batter if necessary.

Optional Add ins (about 1/2 cup for any):
chocolate chips
mini marshmallows
additional dried fruit
toasted nuts
orange zest
honey
maple syrup

You may also add a teaspoon or so of additional cinnamon, nutmeg or pie spices.

Preheat oven to 350F. In medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, any additional spices. In bowl of stand mixer, cream together butter, brown sugar and regular sugar. Add eggs, vanilla, beat to combine. Add cooked oatmeal. Mix to combine. Finally, add dry ingredients, and mix on slow until barely combined. Batter should be about the consistency of chocolate chip cookie batter, but if not, add a little milk to thin slightly. Stir in any additional add-ins.

Drop batter by large spoonfuls onto parchment lined, or greased baking sheets. Be sure to flatten with the back of a spoon. (Because of the cooked oatmeal, these “cakies” will not spread out much.) Bake for approximately 12-18 minutes, depending on size. Allow to cool slightly before transferring to cooling rack.

Yield: approximate 24.

 

Comments17

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  • By: annec.

    I just made a batch of these and they’re wonderful! I cut back the sugar a bit and added more fruit and nuts. They’ll make a great on-the-go breakfast. Thanks for sharing the recipe.

  • By: patricia Taylor

    But I already have about 2 doz. oatmeal cookies. They are in my freezer. What can I
    make with them? They are too hard to be good cookies.

  • By: Renee H.

    I used shredded coconut in one batch, and Dutch process cocoa and chocolate extract in the next. Both came out amazingly well.

  • By: Babs

    Yay, I’ve been looking for a recipe using leftover oatmeal. I used 1 cup oatmeal and added a mashed banana, chocolate chips and walnuts. They turned out like banana bread cookies, delicious.

  • By: Anna

    These are great! I was out of butter so subbed canned pumpkin, and they turned out tender and delicious.

  • By: Robin

    Josh & Brent – These cookies need no addition to the oatmeal at all! We already make our oatmeal with a little bit of brown sugar and some golden raisins and that’s plenty for the cookies. I always hated throwing the leftover oatmeal out. My grantma was right “Waste is wrong.” How wonderful to find a great way to use leftovers and made a hearty snack for hungry kids coming in from the cold. Love you guys!!!

  • By: Cheryl

    Sounds delicious!! My mom would take leftover oatmeal, place it in a container to cool. The next day she ‘d slice it and fry it up in a pan with butter until the edges got crispy. Then served with a syrup of your choice. It’s still one of my favorites!!!

  • By: yojudidoll

    We’ve been making the crockpot oatmeal and everyone loves it – going to try this recipe today but have to use egg replacer for the eggs (allergy) soy butter and soy milk (allergy) – I am using the Beekman Cinnemon Honey and also adding chocolate chips (allergen free) so this adaptation will be dairy, egg, nut free.

  • By: Kara

    YUMMY … I hate waste, but what to do with leftover oatmeal has always been a mystery. No longer! I threw in some dried cherries and chopped walnuts (and some really good dark chocolate) … A win win all around. Thank you!!!

  • By: catsmom17

    Just one question…how do you store them? Even I (who love oatmeal in any form) can’t eat 24 at a sitting :o) Tightly covered, loosely covered, in the fridge? And can you freeze them?
    Off topic-the Blaak I just received is some of your best yet. Thank the goats for me :o) Maryann

  • By: Janne Ellingsen

    Have to try this! But please tell me, foreigner as I am, how much does one stick butter weigh?

  • By: Jane

    I love oatmeal and I love scones, so this is a win win for me.

  • By: Cathy

    I just don’t like oatmeal. I tried it again after seeing your recent post, and it still didn’t work for me (I’ll have to eat Cheerios). But I still have a lot of oatmeal left to make, so I’ll give these cakies a try. Chocolate chips and butter make anything taste better.

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