Oatmeal packets meant for breakfast become crisp-edged savory cakes tonight, with the apple and cranberry adding sweetness against butter and salt. A tired dinner that needs no planning, cooked in one skillet in under twenty minutes.

Serves 2. 18 minutes, 12 at the stove.

About 370 calories a serving, 8 g protein, 26 g carbohydrate, 28 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Stir together the contents of 2 oatmeal packets with 1/2 cup of water until the oats absorb the water, then fold in 2 ounces of sharp cheddar cut into small pieces and 1/4 teaspoon each of salt and pepper.
2. Set a large skillet over medium-high heat and melt 3 tablespoons of butter until it foams. Divide the oat mixture in half and gently press each half into a disk about 3 inches wide and 1/2 inch thick, sliding each into the pan as it sets.
3. Cook without moving for 3 minutes until the bottom is golden and crisp, then slip a thin spatula under each cake and flip carefully. Cook the other side for 2 more minutes until golden, then slide onto a plate.5 min

Note Swap the cheddar for gruyere or omit it for a plainer cake. Leftover cakes hold, covered, for two days and can be warmed in a dry pan. Serve with a green salad and a squeeze of lemon, or alongside roasted vegetables.