Oat Cakes with Coconut Recipe
Oat cakes with coconut are a delightful combination of hearty oats and the tropical flavor of coconut. These simple yet tasty treats make for a perfect breakfast option, snack, or dessert. With their rustic texture and lightly sweetened taste, they’re both nutritious and satisfying. Whether you’re a fan of traditional oat cakes or looking for something new to try, this coconut-infused version offers a twist that’s hard to resist.
Ingredients
To make these oat cakes, you’ll need the following ingredients:
Dry Ingredients:
- 2 cups rolled oats
- 1 cup shredded coconut (unsweetened or sweetened, depending on preference)
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional, for added flavor)
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup coconut oil (optional, for extra coconut flavor)
- 1/2 cup brown sugar (or coconut sugar for a more tropical flavor)
- 1/4 cup honey or maple syrup (for sweetness)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup milk or a plant-based alternative (such as almond or coconut milk)
Optional Add-ins:
- 1/2 cup raisins or dried cranberries
- 1/4 cup chopped nuts (almonds, pecans, or walnuts)
- 1/4 cup dark chocolate chips (for a decadent touch)
Instructions
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with butter or coconut oil.
In a large mixing bowl, combine the dry ingredients: rolled oats, shredded coconut, flour, baking soda, salt, and cinnamon. Stir the mixture until everything is evenly distributed. This ensures that your oat cakes will have a consistent flavor and texture.
Step 2: Cream the Wet Ingredients
In a separate bowl, cream together the softened butter, coconut oil (if using), and brown sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step, though it can also be done by hand with a sturdy spatula. Once the butter and sugar are well combined, add the honey or maple syrup and the vanilla extract. Continue to mix until smooth.
Crack the egg into the mixture and beat until fully incorporated. The egg will help bind the ingredients together, giving the oat cakes structure. Finally, stir in the milk. The milk adds moisture to the batter and helps create a tender, slightly chewy texture in the finished oat cakes.
Step 3: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Stir with a spatula or a wooden spoon until everything is fully combined. The batter will be thick, and that’s perfectly fine—this ensures that your oat cakes will hold their shape when baked.
At this point, if you want to add any optional ingredients like raisins, nuts, or chocolate chips, gently fold them into the batter. This can add texture and extra flavor to your oat cakes, making them even more enjoyable.
Step 4: Shape the Oat Cakes
Using your hands or a cookie scoop, take small portions of the dough (about 2 tablespoons each) and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for some spreading during baking. If you’d like, you can slightly flatten each ball with the back of a spoon or your hand to give them a more uniform appearance.
Step 5: Bake the Oat Cakes
Place the baking sheet in the preheated oven and bake the oat cakes for 12-15 minutes, or until they are golden brown around the edges. The baking time may vary slightly depending on your oven, so keep an eye on them to ensure they don’t overbake.
Once they are done, remove the oat cakes from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. As they cool, they will firm up, making them perfect for snacking.
Step 6: Serve and Enjoy
Your oat cakes with coconut are now ready to be enjoyed! They can be served warm or at room temperature, and they pair beautifully with a cup of coffee or tea.
These oat cakes can be stored in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh for longer, consider freezing them—simply wrap each one individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, let them thaw at room temperature or heat them in the microwave for a few seconds for a quick treat.
Tips and Variations
- Gluten-Free Option: To make these oat cakes gluten-free, substitute the whole wheat flour with a gluten-free flour blend and use certified gluten-free oats.
- Coconut Variations: If you’re a big coconut fan, you can amplify the flavor by using coconut flour in place of some of the wheat flour. You can also use coconut sugar instead of brown sugar and coconut milk instead of regular milk for a full coconut experience.
- Texture Adjustments: For a chewier oat cake, use quick oats instead of rolled oats. If you prefer a crunchier texture, bake them a little longer until the edges are crisp.
- Healthier Sweeteners: For a lower sugar version, you can reduce the amount of sugar or substitute it with a natural sweetener like Stevia. However, this may slightly affect the texture and flavor.
Conclusion
Oat cakes with coconut are an easy, delicious recipe that combines the nutty flavor of oats with the sweet, tropical hint of coconut. They are a versatile treat, allowing you to customize with your favorite add-ins like nuts, dried fruit, or chocolate. Whether enjoyed as a morning snack, a mid-day pick-me-up, or a dessert, these oat cakes are bound to become a favorite in your kitchen.
