Not For Breakfast Patties

I found the following recipe on Epicurious and as you can see, it is called Breakfast Patties but I just can’t call it that.  Personally, I would not like these for breakfast.  Lunch or dinner, yes……breakfast, no.  That doesn’t mean you shouldn’t eat them for breakfast.  It is not what I want to face in the morning.  I am sure, this dish now sounds horrid, which it is not.  It is fine for lunch or dinner.  In fact, I served it for dinner.  No, not for breakfast………

With the decision to make soup, each night, I have to come up with another dish to fill up my husband.  Soup is enough for me, especially yummy soup when you take seconds and maybe even thirds.  Tonight, we had a Butternut Squash soup.  I cooked, in the morning and it was wonderful, knowing the soup would be waiting for me, after work.  I had decided, in the morning, to make some kind of a rice patty for another dish, particularly since I had leftover brown rice.  My Not for Breakfast Patties are the result.

Not for Breakfast Patties (adapted from The Great American Detox Diet

  • 2 tablespoons olive oil
  • 2 tablespoons brown rice flour
  • 1 tablespoon sauce ( wheat-free tamari)
  • 1 1/2 cups warm vegetable stock or plain soy milk
  • 1 cup rolled oats
  • 1/2 cup chopped yellow onion
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 cup finely chopped raw nuts
  • 1 cup cooked brown rice or other whole grain
  • 1 cup minced shiitake or button mushrooms
  • I had about a cup of chicken stir fry with brown rice that I added to the mixture.


1. Place a large skillet over medium-low heat. Add the oil, flour, and soy sauce. Whisk well to combine.

2. Whisk in vegetable stock or soy milk and cook until thickened, continuing to whisk, about 2 minutes.

3. Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.

4. Preheat oven to 350°F.

5. Line a baking sheet with parchment paper.

6. Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.

7. Bake for 20 minutes, and serve. If freezing, wrap each patty individually in plastic wrap.

This is linked to Fat Tuesdays        Traditional Tuesdays        Just Another Meatless Monday     Works for Me Wednesday      Famous Link Partay           Trick or Treat Tuesday        Cast Party Wednesday    Whole Food Wednesdays     Pennywise Platter Thursday       What’s Cooking Wednesdays

Oatmeal Chocolate Chip Cake

One of my purposes in starting this blog is to use the cookbooks and magazines on my shelves.  It has been working beautifully.  I have cooked from ten new sources since I started here.

This week, I spotted the second of the Baked books, Baked Explorations, sitting  in the midst of my baking books, barely used.  There are many recipes in this book, I want to make and this is certainly a good time to start.

Some of my family was coming over for a barbecue.  The beauty of barbecues is that my husband does most of the work.  He is the grill man and this time, even made the burgers.  My younger daughter took charge of the shopping and salads.  I was designated dessert maker.  The kids even cleaned up, afterwards, leaving me to be almost a lady of leisure.  I think, we should have more barbecues.

What to make for dessert was the big question and I had already decided whatever it was to be, it would come out of  Baked.  I opened up to the breakfast section and was about to leave it to go to the cake section, when I spotted this appealing cake.  I don’t see,  putting oatmeal into a cake making it a breakfast cake, although it certainly would be good for breakfast.  I did not look anyway else, in the book.  I had found my cake, Oatmeal Chocolate Chip Cake.

I am usually intrigued with how oatmeal becomes a player in baked goods.  In this cake, I think it got absorbed and I did not taste it.  The chocolate chips were a nice touch since we are chocolate fans.

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

Adapted from Baked Explorations by Matt Lewis and Renato Poliafito


8 ounces chocolate chips
1/2 teaspoon chocolate liqueur
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon


Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9 x13-inch pan (either glass or light-colored metal). Microwave 1 1/4 cups water until boiling.

In a small bowl, combine the chocolate chips and liqueur and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.

In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes. (I didn’t read the recipe through before and when I got to this step, I had to step back and make some changes.  It worked out all right.)

In another large bowl, whisk together the eggs, granulated and dark brown sugars, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining 1 1/2 cups flour and the chocolate chips. Pour the batter into the prepared pan.

Bake the cake for 38 to 45 minutes. You’ll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.

Let cool on a wire rack for at least 30 minutes.

A cream cheese frosting came with this recipe but I did not use it.   I sprinkled powdered sugar on top and the cake did very well, on its own.