Best 5 Maple Fried Oatmeal With Vanilla Bean Lemon Curd Recipes

FRIED OATMEAL BREAKFAST RECIPE

Steps:

• Bring oats, water, and salt to boil in a small pot.
• Lower Heat. Cook five minutes, stirring constantly until a thick consistency is reached.
• Place oatmeal in square baking pan and spread evenly.
• Cover and refrigerate at least 2-3 hours.
• When cool, cut oatmeal into eight equal pieces.
• Heat a skillet over medium-high heat, spray with nonstick spray.
• Carefully lift oatmeal pieces out of the dish and onto the pan. Sear both sides of the oatmeal square - it takes a while because of all the moisture in the oatmeal. Add more nonstick spray as needed.
• When oatmeal pieces are fairly seared, feel free to add a little butter (along with some more nonstick spray). Butter burns at a much lower temperature, so don't do this until the end.

LEMON CURD

Steps:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

THE ORIGINAL LEMON CURD OATMEAL

Steps:

• Combine all ingredients in a bowl, except gingersnap.
• Microwave for one minute and then stir.
• Microwave for an additional 30 seconds.
• Break gingersnap over the top, in tiny pieces.
• Serve with extra milk or cream if desired.

MAPLE OATMEAL

Steps:

• In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes.
• Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.

FRIED OATMEAL

Steps:

• Combine the oats with 2 cups of water in a small saucepan and cook, uncovered, over low heat about 45 minutes or until the oatmeal is soft and the liquid is almost totally absorbed. Add the raisins and sugar and cook 1 minute, then increase the heat to high and cook, stirring 1 minute, or until any excess liquid evaporates.
• Lightly spray a 9 x 5-inch loaf pan with cooking spray and spread the oatmeal in a thin layer at the bottom. Smooth the top with a spatula. Lay a sheet of plastic wrap on the surface of the oatmeal and refrigerate at least 2 hours, or until firm. You can prepare this the night before.
• Using a metal spatula, loosen the edges of the oatmeal and turn it out onto a cutting board. Cut the sheet in half lengthwise, then crosswise to make 4 equal pieces.
• Heat the oil in a nonstick skillet over medium heat. When the oil is hot, add the butter. When the butter melts, dust the oatmeal slices with flour and cook them about 2 minutes on each side, or until well browned.
• Divide the slices between 2 plates, sprinkle with cinnamon and drizzle each serving with maple syrup.