Pan Seared Oatmeal with Warm Fruit Compote Recipe
Blogging Marathon# 49: Week 1/ Day 2
Theme: Brunch Recipes
Dish: Pan Seared Oatmeal with Warm Fruit Compote
Oatmeal is one of my favorite breakfast foods and I can have it either sweet or savory in the morning. I soak them in milk and ground cinnamon the night before, if I remember, and they are ready for me in the morning. I eat them along with some seasonal fruit and nuts and I'm good to go till lunch.
Since this week is all about brunch recipes, I have a slightly elaborate dish with oats that is perfect for a leisurely brunch or even to serve for company. The good thing about this dish is both the components can be prepared ahead of time and it takes just a few minutes to pan sear the oatmeal triangles and warm the compote.
Steel cut oats are cooked until thick and then chilled in a mold, then cut into triangles and pan seared until golden in butter. Using steel cut oats makes sure that the triangles don't fall apart and hold their shape when pan seared. The dry fruit compote is a nice addition to the dish and makes it extra special for brunch :-)
Recipe from Cooking Light way to cook Vegetarian:
Ingredients: Serves 4
- For the Oatmeal:
- Steel Cut Oats - 1cup
- Water - 2cups
- Milk - ¾cup (any dairy or non-dairy milk can be used)
- Brown Sugar - 2tbsp
- Ground Cinnamon - ¼tsp
- Salt - ¼tsp
- Butter - 2tbsp, for searing the oatmeal squares
- For the Compote:
- Dried mixed fruits - ½cup, chopped (I used dried mango, cherries and apricots)
- Water - 1cup
- Brown Sugar - 2tbsp
- Ground Cinnamon - ¼tsp
Method:
To make Oatmeal: Lightly grease a 6" square pan and keep ready.
Combine 2cups of water, ¾cup of milk, brown sugar, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat; stir in the oats.
Reduce the heat, simmer for 20~22 minutes or until oats are cooked and the mixture is thick, stirring occasionally.
Spoon oatmeal into the prepared pan and cool to room temperature. Cover and chill for at least 1 hour or until set.
To make the Compote: While the oatmeal is chilling make the compote. Combine 1 cup water, brown sugar, cinnamon and dried fruit in a small saucepan, bring to a boil. Reduce the heat and simmer for 20 minutes or until thick.
For Pan seared Oatmeal: Invert the chilled oatmeal onto a cutting board and using a sharp knife, cut the oatmeal into 4 equal rectangles; cut each rectangle in half diagonally to form 8 triangles.
Melt 2tbsp butter in a large nonstick skillet over medium heat. Add the oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan and keep warm.
To Serve: Place 2 oatmeal triangles on serving plate and top with the fruit compote.