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Poppy Seed Raisin Oat Cakes with Ginger Spiced Pears

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Oat Cakes

Gingered Pears

  • 4 Pears peeled, cored, thinly sliced
  • 2 Tbsp Unsalted Butter
  • 1/4 cup Brown Sugar
  • 2 Tbsp Ginger Root grated
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1 tsp Ground Cinnamon
  • 2 oz Gorgonzola Cheese crumbled
  • 2 oz Walnut Halves chopped


Oat Cakes

Step 1

Bring 3 cups water to a boil over high heat. Reduce heat to low and add salt, cinnamon, ginger and oats. Cover and simmer for 14 minutes, stirring every 2 or 3 minutes to keep oats from burning. Remove from heat and stir in poppy seeds and raisins. Add baking powder and ¼ cup flour.

Step 2

Dust counter top with remaining flour and scoop ½ cup oat mixture onto counter. Using your hands dusted with flour, form into cakes about 4 inches wide and about 1 inch thick.

Step 3

Heat peanut oil in a large skillet until hot but not smoking. Reduce heat to medium and carefully place cakes in skillet. Fry cakes 3 to 4 minutes on each side until golden brown. Remove to paper towel.

Step 4

Place on plate and top with gingered pears and sprinkle with gorgonzola cheese and walnuts.

Serves 4.

Gingered Pears

Melt butter over medium heat. Add pears, brown sugar, ginger, cloves, nutmeg and cinnamon. Reduce heat to low and cook pears 2 to 3 minutes. Remove from heat. Serve warm over oat cakes.


**Use our Gluten Free Oat products to make this recipe Celiac-friendly.
Poppy Seed Raisin Oat Cakes with Ginger Spiced Pears

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Grains Beans Seeds
Poppy Seeds

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Baking Aids

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Gluten Free
Baking Powder

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Best Sellers
Whole Grain Oat Flour

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Baking Aids
Brown Sugar

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Baking Aids
Walnut Halves

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