PAN-FRIED OVERNIGHT OATMEAL

2 3/4 cups (675 mL) water
2 cups (500 mL) quick-cooking rolled oats
1/2 cup (125 mL) dried cranberries
3 tbsp (40 mL) fresh orange juice
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) grated orange peel
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) toasted pecans, coarsely chopped
2 tbsp (25 mL) salted butter
Maple or pancake syrup*

1. Combine water, oats, cranberries, orange juice, sugar, orange peel and cinnamon in a medium non-reactive saucepan.
2. Cook over medium-low heat, stirring frequently, until thickened, about 6 minutes. Remove from heat.
3. Stir in pecans; cool slightly.
4. Spread mixture evenly in a parchment paper-lined 9 x 13 inch (23 x 33 cm) baking dish. Cover and refrigerate overnight.
5. Remove baking dish from refrigerator. Cut mixture into 6 slices and remove slices from parchment paper.
6. Melt 1 tbsp (15 mL) butter in a large non-stick frypan over medium heat.
7. Cook slices in batches, adding remaining butter as necessary, until golden brown and heated through, about 4 minutes per side.
8. Serve with syrup. Serves 6
 
Nutritional analysis per serving:
245 calories, 12.5 g fat, 4.5 g protein, 31.2 g carbohydrate, 4.4 g fibre, 36 mg sodium
*Ingredient not included in nutritional analysis.
 
 
 
Last updated on January 23, 2018