Oats are amazingly healthy and hearty food. Instead of the regular oatmeal, make this simple but a luscious fruit infused oatmeal breakfast. You can make the oatmeal ahead of time, even the prior night and saute the patties for a hot breakfast. I have never frozen these oatmeal patties, but it might be possible. I have to experiment that part.
Ingredients:
Method:
Bring water to boil in a saucepan. Add oats, and salt and cook until most of the water is evaporated and oats are quite cooked.
Add soy milk and mix well and cook on low flame until all liquid is absorbed and oats resemble thick.
Lightly butter small dishes and spoon cooked oatmeal into the dishes and press lightly to firm up.
Let cool completely. Alternately you can leave in the refrigerator overnight.
Gently remove oatmeal from the molds.
Lightly grease a skillet and place each rounds (or any shape you prefer) on the skillet and cook until browned. Turn over and cook the other side until browned and crisp.
To make the sauce, add raspberries, water, sugar, and lemon peel to a sauce pan and cook on low flame for about 4 minutes. Let cool and puree. If preferred, strain the sauce to remove the seeds.
Place oatmeal patties on a plate and spoon sauce over it and serve warm.
Yields: 2-3 servings as a main breakfast dish.
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