Whole grain oats become crispy-edged cakes with a soft center, topped with sweet-savory caramelized onion. This is what the shelf gives us for dinner tonight, and it proves oats belong in the pan as well as the bowl.

Serves 2. 40 minutes, 15 at the stove.

About 380 calories a serving, 5 g protein, 11 g carbohydrate, 36 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons and set them in a cold skillet with 2 tablespoons butter over medium heat. Let them cook, stirring every few minutes, until deep golden and soft, about 20 minutes; season with 1/4 teaspoon salt and a pinch of pepper.20 min
2. While the onions cook, stir together 1 cup oats, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 clove minced garlic, and 1 egg in a bowl until the mixture holds together. Form two thick patties.
3. Wipe out a second skillet, set it over medium-high heat with 2 tablespoons oil, and slide both patties in. Cook until the underside is golden and crisp, 4 to 5 minutes, then flip and cook the other side another 3 to 4 minutes until both sides are browned and the center is set.8 min
4. Set each cake on a plate and spoon the caramelized onions over the top with any butter from the pan.

Note Swap the onion for 1/2 cup grated cheddar stirred into the oat mixture for a cheese cake instead. Leftovers keep wrapped in the cold box for three days and reheat well in a skillet. Serve with a sharp pickle or hot sauce on the side.