pan-seared oatmeal

In an effort to jazz up our weekday breakfast routine, I made Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup. I originally found this recipe in an issue of Cooking Light, but I’d completely forgotten about it, that is, until I rediscovered it on one of my favorite food blogs, Meet Me in the Kitchen.

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup


Cooking Light  Yield: 8 servings


  • Syrup:
  • 2  cups  apple cider
  • Compote:
  • 2  cups  water
  • 1/4  cup  packed brown sugar
  • 1/2  teaspoon  ground cinnamon
  • 1  (7-ounce) package dried mixed fruit bits (I used dried apple slices and some dried cranberries I already had)
  • Oatmeal:
  • 3  cups  water
  • 1  cup  fat-free milk
  • 1/4  cup  packed brown sugar
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1 1/2  cups  steel-cut (Irish) oats
  • Cooking spray
  • 1/4  cup  butter, divided



To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. (I let mine chill overnight)

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

I doubt I will make this recipe again. It wasn’t bad, I just didn’t get the warm, fuzzy feeling from it I had anticipated. Also, despite my best efforts, the cider syrup was too runny for my taste. But, hey, it was an experience. If you decide to make this, I would recommend serving it with eggs, bacon, etc. It’s not satisfying enough to stand alone.