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8 hours hrs 35 minutes mins
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By: Rachel GurkPosted: 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, 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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Pan-Seared Oatmeal with Fresh Fruit and Yogurt
4.54 from 15 votesPrep Time: 5 minutes mins
Cook Time: 30 minutes mins
Time to Chill: 8 hours hrs
Total Time: 8 hours hrs 35 minutes mins
6 servings
Print Rate Recipe
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.
Ingredients
- 1 ½ cups steel-cut oats (or Irish oats)
- 2 cups 2% milk (any type of milk is fine)
- 2 cups water
- ¼ cup packed brown sugar
- ⅛ teaspoon salt
- butter, as needed for frying
- 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 spatter.
Spray an 8 × 8 or 9 × 9-inch pan with nonstick spray. Pour oatmeal in the prepared pan, smooth into an even layer, cover and refrigerate overnight.
When ready to serve, slice oatmeal into 6 evenly-sized squares. Heat a frying pan over medium-high heat and add a small pat of butter (about a teaspoon). Fry oatmeal squares for about 5 minutes per 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
- Nutrition information does not include butter for frying or toppings.
- Oatmeal will keep for 4 days in the refrigerator, or 3 months in the freezer.
Nutrition Information
Serving: 1square, Calories: 229kcal, Carbohydrates: 39g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 52mg, Potassium: 122mg, Fiber: 4g, Sugar: 13g, Vitamin A: 80IU, Vitamin C: 0.2mg, Calcium: 124mg, Iron: 2mg
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.
© Author: Rachel Gurk
More Oatmeal Recipes
- Crockpot Oatmeal (steel cut oats)
- Carrot Cake Slow Cooker Oatmeal
- Baked Oatmeal
- Instant Pot Steel Cut Oats
- Slow Cooker Pumpkin Pie Steel Cut Oats
**Disclosure:I am thrilled to be in an ongoing partnership with Milk Means More.I have been compensated byMilk Means More for my time to develop this recipe. All opinions are as always, my own.
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Reader Interactions
Leave a Review
Lisa Schaber says
This sounds amazing! Would it work with regular oatmeal or just steelcut?
Reply
Rachel Gurk says
I think regular oatmeal should work! I haven’t tried it, but I don’t see why it wouldn’t.
Reply
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!
Reply
Rachel says
Have you tried packing it for an on-the-go breakfast? If so, does it travel well?
Thanks!Reply
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!
Reply
what a great idea to repurpose oatmeal. i have got to give this a try soon.
Reply
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!
Reply
denise says
wow, I bet that would be good
Reply
Aggie says
This is genius!! I really really love this.
Reply
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.Reply
Zoe Burger says
Great idea!
Reply
Rachel Gurk says
Thanks, Zoe, glad you like it! It’s a hearty and healthy breakfast idea.
Reply
Jeanine says
What a great way to prepare steel cut oats! I’ve never tried this, but definitely want to!
Reply
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