Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 23%
  • Fat: 7.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.8g
  • Carbohydrate: 58.7g
  • Fiber: 2.8g
  • Cholesterol: 16mg
  • Iron: 2.4mg
  • Sodium: 167mg
  • Calcium: 76mg

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

  1. 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.
  2. 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.
  3. 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.
  4. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
  5. 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.
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