Oat Cakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
110
protein 
5 g
sodium 
142 mg
carbohydrates 
17 g
fat 
3 g
fiber  
2 g
cholesterol 
3 mg
Servings 
12
Ingredients 

2 tsp extra-virgin olive oil
1 cup diced yellow onions
½ tsp minced garlic
1½ cups uncooked steal cut oats
1½ cups 2% milk
1½ cups nonfat milk
½ tsp freshly ground black pepper
¾ tsp sea salt
2 Tbsp minced fresh chives
2 Tbsp minced scallions

Instructions 
  1. In a saucepan, heat olive oil. Sauté onions and garlic over medium heat until onions are translucent. Add oats and milks and cook until thick enough for a spoon to stand up in. Stir in remaining ingredients.
  2. Lightly coat an 8-inch square baking pan with olive oil spray. Pour in oat mixture and refrigerate, covered, for at least 8 hours or overnight. Cut into 12 cakes and remove from pan.
  3. Lightly coat a large sauté pan with canola oil spray. Sauté cakes lightly on both sides until golden brown.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.