This cooked oatmeal solidifies overnight so that you can cut it in slices. Fry the slices up for a breakfast that is a cross between a pancake and traditional porridge.

Yield: Serves 6.



  • 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*


  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.
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.