Pan-Seared Oatmeal with Fresh Fruit and Yogurt
Posted: 02/16/2015
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Take your oatmeal outside the bowl and try this unique pan-seared oatmeal with fresh fruit and yogurt. You’ll love the crispy buttery crust on the outside.
Pan-seared oatmeal, guys. I’m pretty excited about this. Push aside that typical bowl-of-mush oatmeal and replace a beautifully presented pan-seared oatmeal.
The scenario starts basically the same as the bowl-of-mush (which, by the way, I also love). Cook steel cut oats and milk (and a couple other pantry staples) until they are thickened. Then pour it into a baking dish and let it cool in the fridge overnight. Once it is firm, you cut it into slices. This is where the magic happens.
Heat a pan with some butter (of course!) and sear a slice of oatmeal until golden brown and crispy. Top with anything you want! I chose yogurt and fresh fruit, but I’m also looking forward to trying this with maple syrup, some fruit preserves, or milk.
It’s also a great way to get a head-start on breakfasts for the week. Pop a pan of this oatmeal in the fridge and then in the morning all you have to do is cut a slice and sear it up, top and serve. The combination of oats and milk (and yogurt if you go that route!) will keep you full all morning long. It’s an easy and delicious way to get your day off to a great start.
Used in this recipe:
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servings
Take your oatmeal outside the bowl and try this unique pan-seared oatmeal with fresh fruit and yogurt. You’ll love the crispy buttery crust on the outside.
Ingredients
- 1 1/2 cups steel-cut (Irish) oats
- 2 cups milk
- 2 cups water
- 1/4 cup brown sugar
- generous pinch of salt (about 1/8 teaspoon)
- butter
- Topping suggestions: yogurt, maple syrup, fresh fruit, milk
Instructions
- In a large and deep saucepan, add the oats, milk, water, brown sugar and salt. Bring to a boil over high heat.
- Reduce heat and let simmer for about 20 minutes, until thick. Be careful as it gets thick – it tends to bubbly violently.
- Spray an 8×8 or 9×9-inch pan with nonstick cooking spray. Pour oatmeal in, smooth out into an even layer, and let cool in fridge overnight.
- When completely cooled and set, heat a frying pan over medium-high heat and add a small pat of butter (about a teaspoon). Slice oatmeal into squares and place into heated pan with butter. (I did mine one at a time). Cook for about 5 minutes on each side or until golden brown and heated through.
- Serve immediately topped with your choice of toppings (I recommend yogurt, maple syrup, honey, fresh fruit, or milk).
Notes
Note: Serving size: 1 slice
Nutrition Information
Serving: 1g, Calories: 230kcal, Carbohydrates: 35g, Protein: 9g, Fat: 6g, Saturated Fat: 2.4g, Cholesterol: 9mg, Fiber: 4g, Sugar: 10g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: I don’t think he actually tried this one…
Changes I would make: None are necessary but I can’t wait to try some new flavors and toppings — what would you put on it?
Difficulty: Easy.
Looking for more oatmeal recipes? Try: Carrot Cake Slow Cooker Oatmeal, Pumpkin Pie Slow Cooker Oatmeal, Slow Cooker Apple Cinnamon Oatmeal, Creamy Banana Oatmeal, or Overnight Oats with Fruit and Honey.
**Disclosure: I am thrilled to be in an ongoing partnership with Milk Means More. I have been compensated by Milk Means More for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Lisa Schaber says
This sounds amazing! Would it work with regular oatmeal or just steelcut?
Rachel Gurk says
I think regular oatmeal should work! I haven’t tried it, but I don’t see why it wouldn’t.
Food, Faith, and Other Fabulous Finds says
Oh my word!!! This is my new favorite (and only) way to eat oatmeal. Thank you for revolutionizing oatmeal for me!
Rachel says
Have you tried packing it for an on-the-go breakfast? If so, does it travel well?
Thanks!
Rachel Gurk says
It probably wouldn’t, unless you’re planning to cook it at your destination. It’s a fork or spoon type thing, not finger food unfortunately. Hope this helps!
Dixya @ Food, Pleasure, and Health says
what a great idea to repurpose oatmeal. i have got to give this a try soon.
Deborah says
Oh my goodness – I have GOT to try this! I’m not normally a big oatmeal fan ( I think it’s a texture thing, mostly) but this sounds amazing!! Oatmeal that’s not mushy – I can get behind that!
denise says
wow, I bet that would be good
Aggie says
This is genius!! I really really love this.
liz kasik says
Wow. Something from the “olden days”! My mom used to use leftover cold
oatmeal the next day by making oatmeal patties. Just add one egg and tablespoon or so of flour (or Bisquick) to about a cup of left over oatmeal and fried it like pancakes. Delicious patties. Had maple syrup on them.
Jeanine says
What a great way to prepare steel cut oats! I’ve never tried this, but definitely want to!