You guys really like your food.
The oatmeal was the clear winner.
I can’t believe nobody specifically wants to read about my night covered in snot in a lazyboy chair. Harumph. This is a mommy blog, and aren’t we supposed to write about bodily fluids? Don’t think I won’t tell you about that night when I’m desperate for content. Heh.
This recipe is a great way to use up leftover oatmeal. We always have lots of leftovers around here because I cook like I have a dozen teenagers and nobody really likes oatmeal much. In fact, I have no idea why I ever make it. I should just save it for cookies and crumble toppings. The recipe you’re about to embark upon, though, is good enough to make a batch of oatmeal just for the leftovers. I’m obviously not a food blogger because there’s not a picture to be found. You’ll just have to trust me. They’re good. They’re beige. They’re soft & chewy & all-round-yummy.
Cooked Oatmeal Scones
Ingredients:
• 2 tablespoons butter
• 2 tablespoons honey or agave nectar
• 1 cup cooked oatmeal (any type…quick, slow, steel cut…whatever you have)
• 2/3 cup milk
• 1 3/4 cups whole wheat flour (or a bit more)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
Directions:
1. Melt the butter and honey or agave nectar together, and mix them into the cool, cooked oatmeal.
2. Mix in the milk. I just used a spoon, because nobody has sent me a kitchen aid mixer to review. I dream of a kitchen aid mixer. Literally. They make me drool.
3. Mix the flour, baking powder, and salt together.
4. Mix the flour mixture into the oatmeal mixture. (If the mixture seems too moist, add a little more flour. It all depends on how moist your oatmeal was. When enough flour has been stirred in, the dough will form a rough ball as you stir.)
5. Form however you like it. Roll out to a 1″ thick circle and cut into wedges; scoop it out with an ice cream scoop and flatten it to 1″ with dampened hands, or just grab chunks with dampened hands, roll into rough balls and flatten to 1″. Can you guess what I did.
6. Bake on a Silpat lined or greased and floured baking sheet at 350°F for 15 to 20 minutes. I like to take them out when they just barely start to brown at the base so they stay nice & soft & chewy. About 15 minutes was perfect for my stupid, gross, old oven.
Mmmmm. I highly recommend you eat them fresh & hot with butter and jam, and a latte or a nice cuppa tea. (Crofters Organic Raspberry Jam is my current fave. I could eat the whole jar with a spoon.)
Coming soon: The pasta recipe, the dayhome, the reading two year old with some bonus advice from a teacher or two, the cheerio square recipe, and – if you’re lucky – no snot.
Bonus content: This is the cool Canadian product I was talking about here.
