Build a better breakfast with twice-cooked oatmeal squares

Turn your boring breakfast bowl into a delicious, nutritious treat

All fall and winter, I like to serve up piping hot bowls of oatmeal porridge several mornings a week. Not only are oats super nutritious, they’re also incredibly satisfying; your mother (or grandmother) wasn’t kidding when she said porridge was a ‘stick to your ribs’ kind of meal. I do, find, however, that no matter how many different spices I sprinkle into my oatmeal, or how many different kinds of fruit and nuts I scatter on top, porridge can start to get a little tedious. To break the monotony, I tried a new method of preparing and serving porridge, and it was a huge hit. With a buttery, crispy exterior that reminded me of fresh-from-the-oven oatmeal cookies and a warm, creamy interior, it was like a little porridge party in my mouth! This will be a great dish to serve up when you have overnight guests, because you can make the porridge a day or two ahead of time, then quickly fry it up the next morning. Don’t skip the maple cream – it’s amazing!

Twice-cooked oatmeal squares

Ingredients

  • 1 cup quick rolled oats (not instant or large flake)
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon cinnamon
  • 1 2/3 cups water
  • 1/4 cup chopped apple
  • 1/4 cup chopped walnuts
  • 2 tablespoons toasted coconut (optional but delicious)
  • 3 tablespoons butter
  • 1/2 cup whipping cream
  • 1/4 cup maple syrup
  • fresh berries (garnish)

Method

  • Line a 5 x 9 inch loaf pan with parchment paper and set aside.
  • Put oats, salt, brown sugar, ginger and cinnamon in a medium saucepan. Add water and bring to a boil over medium heat.
  • Once boiling, reduce heat to medium low and cook, stirring constantly, for 3 minutes.
  • Remove from heat and stir in apple, walnuts and coconut. Note that the mixture will be thicker than regular oatmeal porridge; this is to help it hold its shape when you cook it the second time.
  • Spoon the mixture into the prepared loaf pan, smoothing top with a spatula.
  • Twice cooked oatmeal step 1Put the pan the refrigerator for at least 6 hours; overnight or longer is better. Once the mixture has cooled (this will happen after about an hour), place a piece of plastic wrap over the top.
  • To serve, lift the oatmeal out of the pan using the parchment paper as handles. Slice into four pieces.
  • Melt the butter in a frying pan over medium heat and fry the squares, carefully flipping once, until hot and nicely browned on both sides.
  • While the oatmeal squares are frying, whisk together the whipping cream and maple syrup; set aside.
  • Transfer hot oatmeal squares to serving plates; drizzle with maple cream and scatter fresh berries on top.

Serves 4.

Twice-cooked oatmeal squares pinnable

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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