These crispy-edged oat cakes turn a shelf-stable oatmeal cup into dinner by adding eggs and butter to bind it into a griddle cake, topped with yogurt and a drizzle of honey. Substantial and a little sweet, they work for a light weeknight meal when you need something fast.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 8 g protein, 31 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Empty the oatmeal cup contents into a bowl, add 1 large egg and a pinch of salt, and stir until the oats hold together as a loose dough; if it looks too wet, let it sit for one minute to absorb liquid.
2. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming, then drop two mounds of the oat mixture onto the hot surface and flatten each into a cake about three inches wide using the back of a spoon.
3. Cook for three to four minutes until the edges brown and crisp, then flip and cook the other side for two more minutes until firm throughout, while you spoon yogurt onto two plates.4 min
4. Slide the cakes onto the plates with the yogurt and drizzle each with 1 tablespoon honey.

Note Swap the yogurt for sour cream if you have it. Leftovers keep in the fridge for one day; reheat gently in a skillet. Serve with a green salad on the side to balance the sweetness, or add a soft poached egg on top.