My kitchen tends to be a bit of a test kitchen. I want to know what the limit is to have something turn out. Can I add water mid-kneading and still have nice bread? Can I use a silicone mat or does it need parchment paper? Can I bake this on my stoneware? Etc.
This past week I tried Oatmeal Macaroons. Sounded really good and I love my oats. Simple recipe to make up. Scooped spoonfuls onto my flat stoneware and into the oven. Pretty quickly I could see that the time for stoneware to heat up was a problem. When they came out, they were cooked crisply onto the stone.
Next batch was on my aluminum cookie sheet with parchment. That worked but I sure didn't want to waste all the crispy stoneware not-quite-cookies. So I scraped those off and it was kind of just granola-ish. So I baked it up a bit more to be truly dried, crunchy and more shelf stable. Fed it to a couple willing samplers who gave it a thumbs up!
So rather than a commercially sweetened cereal, this might fill that in your pantry; healthy fat, whole grains, protein. It would also make a great mix-in for ice cream!
Here is the recipe I used:
- Oatmeal Macaroon Cereal - 350ºF
- 2 Tbs butter softened
- 1 C sugar or honey granules
- 2 eggs - beaten
- 1 tsp vanilla or almond extract
- 2-1/2 C oats - freshly flaked
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 C coconut flakes
- 1/2 C nuts - chopped
Preheat oven to 350ºF.
Cream butter and sugar together. Add beaten eggs then extract.
Mix oats, baking powder and salt together and add to above mixture.
Jelly roll pan lined with either parchment or silicone mat. Pour dough onto pan making sure it does not touch the edges (it burns). Bake 12 mins. Toss and bake about 12 more mins till lightly golden. It will crisp up more once cooled. Break up and store in an air-tight container.
Hope you enjoy! Is there a cookie recipe you think would make into cereal nicely?