Author Notes
Ever since I had my first Oatie in Scotland a few years ago, I have been enamored with extending the repertoire of breakfast with oats. These shortcakes are a throwback to those peasant breakfast cakes but with the richness akin to even dessert. They are layered with the fruit in the center, crunchy on top and soft at the bottom making for lovely textural play in your mouth. —Asha
Ingredients
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200 grams
oats (gluten free if needed)
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40 grams
butter, melted and cooled
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2 tablespoons
raw honey
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1
egg
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1/3 cup
whole milk
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1 teaspoon
vanilla essence
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1-2
pears, sliced (depending on size)
Directions
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Pre heat oven to 350F.
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Mix all ingredients except the pears. Spread half of mix in an even layer on the base of a buttered 9x4 inch baking pan.
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Arrange the pear slices in an overlapping manner over the oat layer and top with the remaining oat mixture. Smooth the top.
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Bake for 30 minutes until the top is golden and crusty.
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Cool on rack for 10 minutes. Invert the cakes onto the rack and then cool completely. Slice into squares.
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