Mom's Oat Cakes

  • By Patricia Wetmore
  • Score

Richard's mom, Patricia Wetmore, gave him and his wife this recipe back in the 1980s—"Our baby-raising days," he says. "It's been a staple in our home ever since."

Ingredients

3 cups (750 mL) rolled oats (best with Speerville's New Found Oatmeal flakes)
3 cups (750 mL) whole wheat flour, Red Fife or Acadia
1 cup (250 mL) unrefined sugar
½ tsp (2 mL) salt
1½ cups (375 mL) sunflower oil
¼ cup (50 mL) cold water

Directions

In a large, bowl combine dry ingredients, then work in oil and water. Place on a greased baking sheet and spread mixture to all corners of the pan. Flatten until firm and smooth. With a greased knife, cut into 2 inch (5 cm) squares.

Bake at 350°F (180°C) for about 15 minutes, or until lightly brown.

Serve plain or with your favourite topping.

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