Here’s a novel way to eat your oats.  These lightly sweet, crispy pancakes are perfect for breakfast with applesauce and homemade sausage.  Or take them in a savory direction (use unsweetened coconut and add some sliced scallions and grated ginger; omit the coconut and add some sauteed onion and toasted nuts) and serve them with mashed winter squash and sauteed greens.

Instead of the quick oats and boiling water, you could use leftover steel-cut oatmeal.  They’ll be chewier and denser, but just as good.

Coconut Oatcakes

Yield:  Makes 9-12, serving 3-4

1 c. quick oats

1/3 c. shredded, sweetened coconut

Pinch salt

1 1/4 c. boiling water

Safflower or canola oil, for frying

Combine oats, coconut, and salt in a small mixing bowl. Pour in boiling water and stir to combine. Let sit for 5 minutes while oats absorb water.

Warm a griddle or large skillet over medium heat. Add 2-3 tablespoons oil, swirling pan to coat, then drop in spoonfuls of batter. Flatten gently to about ¾” thickness and cook until edges start to brown, 5-7 minutes. Flip, then cook an additional 4 minutes, until browned and crispy on the bottom. Repeat with any remaining batter.