This is the new favorite way to eat oatmeal at our house. Recently, someone posted a blog post on Facebook about how to do this. When I went back to find it, I couldn’t turn it up. So I had to try it on memory, and what I came up with worked well. I hope you enjoy it. If you know who originally posted that recipe, please let me know so I can give credit where credit is due.
(Edit: the blog post I saw is here. Thank you velcromom for letting me know!)
This recipe will work with oatmeal that has fruit or sweetener added but it won’t work well if the oatmeal had a lot of extra fluid, like milk or cream, added after cooking. It’s better to cook the oatmeal, place what you want to set aside in the fridge and then add the extra cream or milk to what you’ll be serving for breakfast that day. I love planned leftovers!
From the Menu Mailer
Volume 4 Week 15
flour to coat
4 Tbs coconut oil
Leftover cooked oatmeal, refrigerated until cold and firm
Place the flour in a shallow bowl. Add salt if you did not salt the oatmeal before refrigerating it. Set aside.
In a heavy-bottomed skillet, heat the oil over medium heat.
Scoop the cold oatmeal out in 2 Tablespoon portions and gently pat into a small patty. Flour both sides. Fry for about 3 minutes per side, until browned and nicely crispy.
My kids love this served with a small drizzle of maple syrup.
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