Line a loaf pan with parchment or spray with nonstick spray and set aside.
Place all ingredients in a medium sized, heavy-bottomed pot and heat over medium-high heat until the mixture boils. Stir, then lower heat to simmer and cover the pot. Allow to simmer over low heat until almost all of the liquid has been absorbed 20-30 minutes, stirring frequently during the last 15 minutes to prevent scorching. (It should be a tad thicker than regular oatmeal).
Turn the mixture into the loaf pan and spread evenly. Allow to cool at reoom temperature for 20- 30 minutes, then place in refrigerator until cold.
Once cold, invert the pan over a cutting board to remove the oatmeal (it should stay in once piece). Cut into desired wedges. Heat the oil in a large frypan over medium-high heat and add the wedges; cook until browned, about 5 minutes, then flip and brown on the other side as well. Remove to a plate and serve with maple syrup, fruit compote, nut butter, or another topping.
Preparing oatmeal as you would polenta, this recipe is versatile enough to serve at any meal, or as a snack. Keep it sweet with maple syrup or fruit for breakfast or dessert, or top with a savory mushroom or tomato-based sauce for lunch or dinner. However you prepare it, you�ll love this easy and delicious use of oats.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (94%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 110mg||4 %|
|Potassium 5.9mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 33
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