|Delicious Breakfast Oatmeal Flap Jacks|
|Thick Rolled Oats|
The mush (soaked and cooked oats) is great with a touch of honey, cinnamon, topped with some nuts, seeds and of course plenty of KerryGold butter andcoconut oil! Mmmm. It's the perfect remedy for those crisp wintery mornings (yes, in Hawai'i). But my favorite of all are the flap jacks!
Take the left over oatmeal (we just leave ours sitting out) and mix in 1 egg per 1 Cup of leftover mush, stir and fry in cocnut oil or butter. As always, chose farm fresh eggs if possible or organic free-range eggs. (Also, I've been adding in two eggs per one cup to make it extra fluffy :D.) Enjoy topped with more butter real maple syrup or raw local honey! Easy peasy! One cup is enough for one or two people depending on your appitite and if there's anything else on the menu.
Chef's Tip: The trick to getting perfectly crisp edges and a lovely golden brown color is to use quality oil or butter and keep the fire on a medium to low heat. Depending on the size of your jacks they need time to cook half way through before you flip them over. Don't rush the jacks! Because of the thickness of the oats they retain heat really well so give 'em a few minutes to cool before diggin in :).
Variations: Mix in any nuts seeds coconut or spices you like :-)