It might look like a muffin, but this oatcake isn’t messing around with a delicate crumb, bright lemon zest or jammy berries. It is a breakfast that packs a punch, and by a punch I mean each one of these suckers has enough oats and nuts to leave you full for hours, even after a 2.5 mile walk to work or 2 hour surf sesh. While not the most nuanced of pastries, these oakcakes are great for what they’re designed to be—fuel.
Oakcakes, adapted from Heidi Swanson’s Super Natural Everyday
3 cups rolled oats, avoid instant oats if you can
2 cups whole wheat flour
1/2 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup chopped walnuts, lightly toasted
1/3 cup coconut oil
1/3 cup butter
3/4 cup maple syrup
2 large eggs, lightly beaten
Preheat your oven to 325° F. Butter a muffin tin, or line it with adorable paper cups purchased in Japantown.
Combine the oats, flour, salt, baking powder, cinnamon, nutmeg and walnuts in a large mixing bowl.
In a medium saucepan over low heat, heat the coconut oil, butter, maple syrup and sugar until they melt and combine. Pour the coconut oil mixture over the oat mixture and stir to combine. Add the eggs and stir again until everything comes together. The dough will be more the texture of granola than batter.
Spoon the dough into the muffin tins, spreading it amongst the 12 muffin cups. Bake for 25 – 35 minutes, until the edges of the oakcakes are golden.
Enjoy for breakfast or as a mid-day power snack. I’d recommend having some tea or coffee alongside these guys.