Jammy Oatcakes with Chocolate

Confession:  I kind of got into a groove with these Jammy Oatcakes.   

They're fast.  They're easy. They're fun. They don't involve snow.

Plus, we kept thinking of new combinations. And we had to try every single one of them.  


And they were sooooo good. 

Especially these cherry almond ones.   And then we put some chocolate chips in them and the angels sang and all was right with the world, even with the snow. 


Cherry Almond Chocolate Chip Jammy Oatcakes
www.rurification.com

• 3 cups oatmeal
• 1/2 cup flour
• 1 tsp salt
• 1 cup finely chopped almonds
• Handful of dried cherries [optional]
• 1/2 cup butter
• 1/2 cup cherry jam
• 1/2 cup milk
• 1 tsp vanilla
• 1 cup mini chocolate chips

Heat the oven to 350.

Melt the butter, jam, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt, cherries and almonds in a mixer while the wet stuff is warming.  Don't add the chocolate chips yet.  Then add the wet stuff and mix it all together thoroughly.

Once everything has been mixed up, make sure it's not too warm.  You don't want to melt the chocolate chips when you're mixing them in the dough.   When the dough is cool enough, mix the chocolate chips in quickly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Makes 20 cakes, 2" rounds.

More Jammy Oatcakes

Remember last week when I showed you the recipe for Jammy Oatcakes?

The ones with orange marmalade and dried cranberries?

Yeah.  Those.  They're wonderful.

I made some more with different jam combinations - because let's face it, it's snowing outside and the gardening that I've had scheduled is just not going to happen for a bit.   And I needed something to do that didn't involve staring wistfully outside at the falling snow.

Even though it's been really pretty.  I'm over the snow.   Over.  It. 

Anyway.   I dug out a jar of my favorite Pear Ginger Jam and some ground ginger and then I added a lot more candied ginger and made these. 

Oatcakes are wonderfully filling and work up quickly for a fast breakfast.   Make them the night before for tomorrow's breakfast on-the-go.  Enjoy!

Pear Ginger Jammy Oatcakes
www.rurification.com

• 3 cups oatmeal
• 1/2 cup flour
• 1 tsp salt
• 1 tsp ground ginger
• 1 cup finely chopped candied ginger.
• 1/2 cup butter
• 1/2 cup pear ginger jam
• 1/2 cup milk
• 1 tsp vanilla

Heat the oven to 350.

Melt the butter, jam, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt, ground ginger and candied ginger in a mixer while the wet stuff is warming.    Then add the wet stuff and mix it all together thoroughly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Makes 20 cakes, 2" rounds.

Jammy Oat Cakes

I love oatcakes.    Dense, full of whole grains, nicely sweet and packed with nuts or fruit.   They're soft, but chewy.  

What's not to love?

Also, they're blonde.   As in not browned.  Which is my favorite thing of all because I am notorious for not waiting until baked goods get brown before I pull them out of the oven.   Blonde bread, blonde rolls, blonde oatcakes.    Perfect.  

I decided we needed to have our own recipe for these using jam for a sweetener instead of sugar.

You get a lot more flavor, with a lot less sugar. 

It's another awesome recipe to add to my Things To Do With A Jar of Jam collection. 

You know it takes some experimentation to get a new recipe just right, so it's a good thing my family likes oatcakes.   We've been eating a lot of them.

A lot of them.   What we sacrifice for our readers.  We've tried a couple of different combinations and they are all delicious.   [More of those coming up.]

You need to try them. 

Here's the recipe for the Orange Marmalade-Cranberry Oatcakes:

Orange Marmalade -Cranberry Jammy Oatcakes
www.rurification.com

• 3 cups oatmeal
• 1/2 cup flour
• 1 tsp salt
• 1 cup dried cranberries
• 1/2 cup butter
• 1/2 cup orange marmalade
• 1/2 cup milk
• 1 tsp vanilla

Heat the oven to 350.

Melt the butter, marmalade, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt and cranberries in a mixer while the wet stuff is warming.    Then add the wet stuff and mix it all together thoroughly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Enjoy!

Makes 16-18 cakes, 2" rounds.

Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!