Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup Recipe
Becky Luigart-Stayner; Jan Gautro
This is oatmeal to get excited about - hearty steel-cut oats are chilled and cut into triangles, then seared in butter and topped with warm fruit. All of the components can be made a day ahead and reheated.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 314
Caloriesfromfat 23 %
Fat 7.9 g
Satfat 3.9 g
Monofat 2.3 g
Polyfat 0.9 g
Protein 5.8 g
Carbohydrate 58.7 g
Fiber 2.8 g
Cholesterol 16 mg
Iron 2.4 mg
Sodium 167 mg
Calcium 76 mg

Ingredients

Syrup:
2 cups apple cider
Compote:
2 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit bits
Oatmeal:
3 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided

Preparation

To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set.

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

Note:

Matt Miller,

June 2004
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