This is a little bit different way to have your morning oatmeal… takes more time, but I think it’s definitely worth it!

For Topping:

Chop oats into a course meal in blender or food processor. Transfer to a mixing bowl. Add baking soda.

Melt (if needed) 2 tablespoons of coconut oil and pour into the oatmeal; mix well. Slowly pour in the boiling water stirring constantly and scraping the sides of the bowl until a sticky batter develops. Let rest 3 minutes.

Meanwhile heat remaining oil in skillet. Drop 6 spoonfuls of batter into pan. Pat down until 1/4 inch thick and cook over low medium heat until crisp & golden brown, 5-7 minutes. Turn cakes over and repeat.

Cakes can be topped with maple syrup alone, BUT I like to thickly slice bananas and fry them in coconut oil over low heat then top the oat cakes with the bananas and some maple syrup.YUM.

Recipe submitted by Tierra, Denver, CO

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