Uploaded December 2023 | Updated September 2026, 1 week ago
It's another beautiful day here in the wilderness. Having a breakfast that is both filling and enjoyable to eat is always a great way to start the day. This mornings breakfast of honey oat cake and coffee certainly meets that criteria.
Give this recipe a go! It's simple, easy to pack, and tastes amazing.
1/3 cup oats (I use large flake oats, quick oats also work well)
1/2 cup all purpose flour
1 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons butter or margarine
~1/4 cup water
~1 tablespoon honey (for topping...jam also tastes great)
Thoroughly mix dry ingredients first.
Add butter/margarine to the dry mix and stir in until the butter has broken down to form a dry crumbly mix.
Add water until a thick, sticky batter is formed.
Spoon batter into a greased pan and pat down with the spoon to form a 1/4"-1/2" thick cake.
Cook slowly over a low heat. Once the top of the oat cake begins to firm up, flip the oat cake and cook until a wood sliver will pass through without any batter sticking.
Spread with honey or desired topping before eating.
Makes enough for 2 filling breakfasts.
If you try this recipe let me know how it turns out! Thank you to everyone who watches.
It's another beautiful day here in the wilderness. Having a breakfast that is both filling and enjoyable to eat is always a great way to start the day. This mornings breakfast of honey oat cake and coffee certainly meets that criteria.
Give this recipe a go! It's simple, easy to pack, and tastes amazing.
1/3 cup oats (I use large flake oats, quick oats also work well)
1/2 cup all purpose flour
1 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons butter or margarine
~1/4 cup water
~1 tablespoon honey (for topping...jam also tastes great)
Thoroughly mix dry ingredients first.
Add butter/margarine to the dry mix and stir in until the butter has broken down to form a dry crumbly mix.
Add water until a thick, sticky batter is formed.
Spoon batter into a greased pan and pat down with the spoon to form a 1/4"-1/2" thick cake.
Cook slowly over a low heat. Once the top of the oat cake begins to firm up, flip the oat cake and cook until a wood sliver will pass through without any batter sticking.
Spread with honey or desired topping before eating.
Makes enough for 2 filling breakfasts.
If you try this recipe let me know how it turns out! Thank you to everyone who watches.
