I love oatmeal. While some may only be able to eat it for a short time before getting tired of it, I rarely find myself in that boat. One year, my mom gave me a huge bag of various flavors for Christmas. Seriously...I like oatmeal that much. My favorite variety is maple and brown sugar with apple cinnamon being a close second followed by cinnamon raisin. I usually only have time for instant but nothing is better than a bowl of homemade.
When I saw this Sour Skon recipe at my Adopt a Blogger Mom's blog, My Kitchen in Half Cups, I knew it was in my baking future. Not only did it look simple, it was made with oatmeal! I substituted the caraway seeds with cinnamon for a flavor more like my favorite oatmeals. And it smelled amazing in the oven!
Like my favorite bowl of oatmeal, I was quite pleased with the sour skon. With a little pat of butter when they were warm....delicious! They were very filling. I took one in to work everyday and was perfectly content until lunch rolled around.
They were not quite as sweet as I normally would have like but that is easily remedied next time by adding a little more sugar. Perhaps a little brown sugar sprinkled on top. Next time I would add another teaspoon of the cinnamon to boost that flavor. I would also like to try adding dried fruit. Raisins, cranberries, and apples would be a perfect addition. Oh...maybe sweetened with maple syrup...or honey...or...the possibilities are endless!
Sour Skon
Adapted from Bernard Clayton’s New Complete Book of Breads via My Kitchen in Half Cups
1 cup oatmeal (not instant)
1 1/4 cup buttermilk
1 teaspoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon crushed caraway seeds (I substituted 1 tsp cinnamon, next time I would use 2 tsp)
1 cup white whole wheat flour (I used all purpose)
Mix oatmeal and buttermilk together. Cover and refrigerate for 2 to 3 days, stirring once a day.
Baking Day:
Stir oatmeal buttermilk mix. Stir together dry ingredients and pour the oatmeal buttermilk into the dry ingredients. Mix just until the flour is absorbed. Dough will be very firm and thick.
Pat the dough into a round disk about 8 inches and less than an inch thick. I used a round cake pan, you could do it on a cookie sheet. Score the dough into 8 wedge-shaped pie pieces (unless you are me and forget this step).
Bake at 425° for about 30 minutes. Cake tester (tooth pick) should come out clean & dry when done. Break along the scored lines to serve.
Sour Skon
Adapted from Bernard Clayton’s New Complete Book of Breads via My Kitchen in Half Cups
1 cup oatmeal (not instant)
1 1/4 cup buttermilk
1 teaspoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon crushed caraway seeds (I substituted 1 tsp cinnamon, next time I would use 2 tsp)
1 cup white whole wheat flour (I used all purpose)
Mix oatmeal and buttermilk together. Cover and refrigerate for 2 to 3 days, stirring once a day.
Baking Day:
Stir oatmeal buttermilk mix. Stir together dry ingredients and pour the oatmeal buttermilk into the dry ingredients. Mix just until the flour is absorbed. Dough will be very firm and thick.
Pat the dough into a round disk about 8 inches and less than an inch thick. I used a round cake pan, you could do it on a cookie sheet. Score the dough into 8 wedge-shaped pie pieces (unless you are me and forget this step).
Bake at 425° for about 30 minutes. Cake tester (tooth pick) should come out clean & dry when done. Break along the scored lines to serve.
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2 Treats for Charlie:
... and did Charlie get one ;)
Delighted you enjoyed. I like your idea of the dried fruit too!
Sounds delicious.
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