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Ingredients
Syrup:
2 cups apple cider
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Compote:
2 cups water
1/8 cup packed brown sugar Splenda
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit - your choice
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Oatmeal:
3 cups water
1 cup fat-free milk
1/8 cup packed brown sugar Splenda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided
Preparation
1. To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
2. To prepare compote, combine 2 cups water, 1/8 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
3. To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/8 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
4. Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 20 triangles.
5. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 10 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
Yield: 10 servings.
Syrup:
2 cups apple cider
-------------------------
Compote:
2 cups water
1/8 cup packed brown sugar Splenda
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit - your choice
-------------------------
Oatmeal:
3 cups water
1 cup fat-free milk
1/8 cup packed brown sugar Splenda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided
Preparation
1. To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
2. To prepare compote, combine 2 cups water, 1/8 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
3. To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/8 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
4. Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 20 triangles.
5. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 10 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
Yield: 10 servings.
