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)
2 tsp. vanilla
optional: whole milk to thin batter if necessary.
Optional Add ins (about 1/2 cup for any):
additional dried fruit
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.