Pan-Seared Oatmeal Wedges with Warm Plum Sauce
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.
3/4 cup (125 g) steel-cut oats
1 cup (240 ml) water
1 cup (240 ml) unsweetened almond, soy or rice milk
1 tsp (5 ml) cinnamon
1/4 tsp (1 ml) fine sea salt
1 Tbsp (15 ml) coconut oil or extra virgin olive oil, preferably organic.
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
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. Makes 3-4 servings.
Photo credit: Ricki Heller