One of my favorite brunch recipes is something that I concocted after having breakfast with my Scottish grandfather where he pronounced a pan-formed slice of oatmeal "cake" that we were served to be of Scottish decent. Whether or not this is true, it is an easy thing to do and makes for an impressive and unique breakfast or brunch offering to quickly feed just a few or a whole crowd.
Really this Scottish Oatmeal Cake is not a cake at all but, rather, leftover oats formed into a loaf pan, refrigerated and sliced for breakfast the next day. Seriously dressed up, this oatmeal is suitable for guests yet easy enough for a quick weekday breakfast that will fill you up with heart-friendly soluble fibers that will keep you going strong well into the day.
3 cups of uncooked old fashioned oats*
2 cups water
2 cups almond milk or water (or 1 cup milk to 1 cup water or juice to equal 2 cups)
1 tablespoon ground cinnamon
2 tablespoons blackstrap molasses
1/4 teaspoon salt
1/3 cup dried cranberries, golden raisins, or other dried fruit pieces or even chopped nuts
Turbinado (raw) sugar (approximately 1/4 cup) or brown sugar
To serve, optional: fresh fruits, raw or toasted nuts, crème fraiche, maple syrup
* Note: Steel cut oats are a really great treat to use instead of rolled oats, but you will need to increase cooking time per package instructions.
1 - One day before, place oatmeal into a pan with water, almond milk, cinnamon, molasses and salt. Bring to a boil and reduce heat to medium low, and continue to cook for about 7 to 10 minutes or until all liquid has been absorbed. Stir in cranberries.
2 - While oatmeal is cooking, line a loaf pan with plastic wrap or aluminum foil, draping over all sides so that entire "loaf" may be easily pulled out later.
3 - Pour oatmeal into prepared loaf pan. Cover and place in refrigerator overnight.
4 - In the morning, cover a jelly roll pan with heavy aluminum foil. Set aside. Meanwhile, preheat oven to 300 degrees fahrenheit.
5 - Remove cover from oatmeal loaf and, using the overhang of foil or wrap, pull entire loaf out of pan and place onto a cutting board.
6 - Pull sides down and cut loaf into 10 equal slices.
7 - Spread slices out onto prepared pan, and sprinkle 1-2 teaspoon of turbinado or brown sugar onto the top of each slice and place pan onto middle rack in preheated oven.
8 - Heat cake slices for approximately ten minutes or until heated through. When they've been heated through, turn on broiler and allow to cook for about thirty seconds to a minute more or until sugar has melted and is beginning to caramelize (this can also be done with a kitchen torch instead of the broiler).
9 - Sprinkle with chopped walnuts or pecan pieces.
10 - Serve with fresh fruit and creme fraiche.
Nutritional info per 1/10 of loaf, including walnuts: