Nutrition Information (per serving)
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
- 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.
- 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.
- Lightly coat a large sauté pan with canola oil spray. Sauté cakes lightly on both sides until golden brown.