Pan-fried Oatmeal made with NUTTER BUTTER Cookie Pieces
Pre-cooked oatmeal, cut into squares and warmed to a golden brown is delicious to serve any time of day - especially for those who need to prep ahead to serve a hurried consumer base. But to really make this menu item stand up and get noticed, garnish it with berries, and crunchy NUTTER BUTTER Cookie Pieces.
- 5½ lb.water
- 5 lb.oat milk
- 2 oz.granulated sugar
- ½ tsp.salt
- 2½ lb.old-fashioned oats
- 1½ lb.NUTTER BUTTER Medium Cookie Pieces, divided
- 1¼ cupsvegetable oil
- 14 oz.raspberries (100 each)
- 12 oz.blackberries (80 each)
- 5 oz.blueberries (100 each)
- 20 oz.maple syrup
Nutrition per serving
Line half sheet pan with parchment paper. Attach a 2-inch-high pan extender.
Bring water, oat milk, sugar and salt to boil in large saucepot. Stir in oats; return to boil. Cook about 10 min. or until oatmeal is thick, stirring constantly. Remove from heat and let cool 10 min. Stir in 1-1/2 lb. cookie pieces. Spread into prepared pan. Refrigerate several hours or overnight. Cut chilled oatmeal 4 x 5 into 20 pieces. Cover and refrigerate until ready to serve.
Heat 1 Tbsp. oil in skillet on medium heat. Add 1 oatmeal piece. Sauté 2 to 3 min. on each side or until golden brown and internal temperature reaches 165°F. Place on serving plate. Top with 5 raspberries, 4 blackberries, 5 blueberries, 1/2 oz. of the remaining cookie pieces and 1 oz. maple syrup.