Peanut Oat Cakes with Roasted Onions and Green Pea Hummus
This recipe came about when I was challenged to create an 8th day on Meal Plan 1 using remaining groceries. It was indeed quite a challenge trying to come up with a days eating from this and that. I’m really quite pleased with these!
How to make Peanut Oat Cakes
Put the salted peanuts into a food processor and blitz them to rubble.
Add the oats and pulverise them for a while. It helps the oat cakes to stick together.
No food processor? Place the nuts and oats on a chopping board and give them a good chopping to break them up a bit.
In a bowl, thoroughly mix the oats, oil and enough water to form a dough. I added a little too much water when I made these. So I added a spoonful of flour which sorted it out. Tip out onto a lightly floured work top and press and pat out flat to the thickness of a £1 coin.
Cut into whatever shapes you want, squares, fingers, rounds, whatever, and place on a lightly oiled baking sheet. I made 12 oat cakes from this mixture, using the last of the mix to make one slightly larger one.
While the oat cakes are cooking, roast the onions at the same time.
Bake the oat cakes in with the roasting vegetables for 20 minutes. They just want to be a gentle golden colour.
Leave on the tin until they have cooled, they might be quite fragile until then.
Cook 150g peas. Mash or blitz the roasted onions and peas together, season.
If you don’t want peanuts in your oat cakes, sprinkle them over the onion and green pea hummus. Or blitz them into a nut butter and spread them on.
What are Peanut Oat Cakes like?
Oat cakes generally are filling and sustaining. Meal Plan 1 allows 4 oat cakes, but I generally find 2 to be plenty.
I love the peanutty flavour of these. I use these at any time, love a couple for breakfast, easy to add to a packed lunch and an easy dinner.
What changes can I make?
Meal Plan 1 has a jar of marmalade, which can be swapped for Smart Price strawberry jam, chocolate spread, honey or lemon curd. If you opt for any of those they would be rather wonderful on peanut oat cakes.
Chocolate spread on peanut oat cakes. Oh my!
Any nuts will work here. I have lots of walnuts, so I’m looking forward to trying that variation. You could also use almonds, pecans, Brazils, cashews or macadamia, or any combination of whatever you’ve got.
You could add chopped preserved ginger, chopped chocolate, fine chopped sun dried tomatoes or a bit of garlic, chilli and ginger too.
To the vegetable hummus, you could chickpeas, white beans, butter beans or kidney beans and mulch them in for some added protein. Season it with Patak’s aubergine pickle, or add chilli, ginger and garlic. Or try adding a blob of any chutney or mustard for a tangy flavour
Ingredients
- 120 g oats
- 30 ml oil
- 100 g salted peanuts
To Serve
- 150 g peas
- 190 g white onion
- 1 tsp oil
Instructions
- Put the salted peanuts into a food processor and blitz them to rubble
- Add the oats and pulverise them for a while. It helps the oat cakes to stick together.
- No food processor? Place the nuts and oats on a chopping board and give them a good chopping ti break them up a bit.
- In a bowl, thoroughly mix the oats, oil and enough water to form a dough. Tip out onto a lightly floured work top and press and pat out flat to the thickness of a £1 coin.
- Cut into whatever shapes you want, squares, fingers, rounds, whatever, and place on a lightly oiled baking sheet.
- While the oat cakes are cooking, roast the onions at the same time.
- Bake the oat cakes at Gas 6 / 400°F / 200°C / 180°C Fan in with the roasting vegetables for 20 minutes. They just want to be a gentle golden colour.
- Leave on the tin until they have cooled, they will be quite fragile until then.
To Serve
- Cook 150g peas.
- Mash or blitz the roasted onions and peas together, season.
- If you don’t want peanuts in your oat cakes, sprinkle them over the onion and green pea hummus. Or blitz them into a nut butter and spread them on.
Equipment Needed
Notes
- Meal Plan 1 has a jar of marmalade, which can be swapped for Smart Price strawberry jam, chocolate spread, honey or lemon curd. If you opt for any of those they would be rather wonderful on peanut oat cakes.
- Chocolate spread on peanut oat cakes. Oh my!
- Any nuts will work here. I have lots of walnuts, so I'm looking forward to trying that variation. You could also use almonds, pecans, Brazils, cashews or macadamia, or any combination of whatever you've got.
- You could add chopped preserved ginger, chopped chocolate, fine chopped sun dried tomatoes or a bit of garlic, chilli and ginger
Janene – Apologies, I hadn’t put the temperature in, I’ve added that in now, thanks for spotting that. They should be cooked at Gas 6 / 400°F / 200°C / 180°C Fan
Hello Lesley,
Thank you for this recipe. What temperature should the oat cakes be baked at please?
Many thanks.