Hawaii Oatcakes: #142 of 1000 Sustainable Food Experiments

When I used to live in Hawaii, oatcakes were a staple at the corner coffee shop across from the beach. They’re chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash. Here’s our version of these delicious tropical bites.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($12 total for 9 large squares)

4 cups oats – $0.48
2 cups flour – $0.32
1 cup wheat germ – $0.58
1 cup brown sugar – $0.52
1 tsp salt – $0.05
1/2 tsp cinnamon – $0.14
1/2 cup canola oil – $0.37
1/2 cup mashed butternut squash or cooked apples – $0.65
1/2 cup honey – $1.12
1/2 cup maple syrup – $1.90
2 eggs – $0.58
2 tsp vanilla – $0.40
1/3 cup walnuts – $0.66
1/3 cup cashews – $0.66
1/3 cup almonds – $0.66
1 1/2 cups raisins – $1.50
1 cup dried cranberries – $1.92

Directions

1. In a large bowl, mix the oats, flour, wheat germ, brown sugar, salt, and cinnamon. Set aside. In a blender, mix the oil, squash, honey, maple syrup, eggs, vanilla, walnuts, cashews and almonds. Blend until smooth.

2. Add wet to dry ingredients and mix well, then fold in the raisins and cranberries. Spread into a parchment-lined 8×8″ glass dish.

3. Bake at 350F for 30 minutes until golden around edges. The middle will still be soft and chewy. Cool and cut into squares. Enjoy fresh or keep in the fridge or freezer for later warming up.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17

Experiment Outcome: This recipe gets added to our Family Favorites! 🙂

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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