Pan-seared oatmeal with berries
3 hr 20 min
This café-style take on regular porridge is a tasty new way to enjoy oats and berries. Macadamia oil adds a nutty flavour to this sweet breakfast creation.
Rolled oats, dry
1 cup(s), (90g)
1 cup(s), (250ml)
Vanilla bean extract, alcohol free
99% fat-free, plain or natural yoghurt, unsweetened
- Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
- Place oats, milk and 1 cup (250ml) water in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, stirring, for 8–10 minutes or until thick and creamy. Stir in vanilla. Pour into prepared tin. Cool for 10 minutes. Cover and place in fridge for 3 hours or until firm.
- Cut firm oatmeal into 4 pieces. Heat oil in a large non-stick frying pan over medium-high heat. Pan-fry oatmeal for 2 minutes each side or until golden and heated through. Serve with yoghurt and berries.
TIPS: You can add finely grated orange, lemon or lime rind to the oatmeal mixture. Store leftover (unseared) oatmeal in the tin covered with plastic wrap in the fridge for up to 2 days. Pan-fry as per recipe. For a quick breakfast, prepare the oatmeal the night before. We used macadamia oil to add a nutty flavour. If unavailable use sunflower oil (which has a neutral taste).