PAN FRIED OVERNIGHT OATMEAL

Ingredients

• 2 3/4 cups water
• 2 cups quick-cooking rolled oats
• 1/2 cup dried cranberries
• 3 tbsp fresh orange juice
• 1 tbsp granulated sugar
• 1 tsp grated orange peel
• 1 tsp cinnamon
• 1/2 cuptoasted pecans, coarsely chopped
• 2 tbsp salted butter
• Maple or pancake syrup*

Directions

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 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 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.