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Crispy hot steel-cut oatcakes dotted with fresh blueberries and orange zest

Serves 2


1c water

1/2c almond milk

2tbsp coconut sugar

Dash salt

1/2c fresh blueberries

Zest of 1 orange

Coconut oil or butter, for sauting

Juice of 1 orange

3tbsp maple syrup


In a small pot, bring the first three ingredients to boil. Stir in the salt and oats and simmer 15-20min, uncovered, until all the liquid is gone. Remove from heat and stir in the blueberries and orange zest. Grease an 8x8” casserole dish and pour in the oats, pressing in firmly with your hand. Refrigerate, covered, at least 2hrs and up to 24hrs.


Flip the dish upside down onto a plate to remove the oats. Cut into 8 triangles. Heat a bit of butter or coconut oil in a large skillet over medium-high heat. W Pan-sear the oat triangles until browned on both sides. Stir together the orange juice and syrup in a small pot over medium until warmed and drizzle over hot oatcakes. Serve immediately.



Freeze oatcakes in a single layer on a baking sheet until solid, then transfer to a sealable container for up to one week. Microwave to heat.