Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

Here is a great breakfast recipe that can be made the night before and then rewarmed and thrown together in the morning. The star of the show is steel-cut oats.
You make a big batch of oatmeal and then put it in a dish and let it set overnight in the fridge. The next morning it is firm enough to cut into triangles and you pan-fry them in a tiny bit of butter and then add a wonderful syrup and a fruit compote.
I used a dried cranberry and apple mix for the dried fruit and that was my 2-year olds favorite part of this breakfast.
I made this on a weekend morning and it was a really great way to start the day.
It is also a nice twist on the normal bowl of oatmeal. My family really, really liked it and were fighting over the last plate.

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup adapted from Cooking Light

Syrup:

2 cups apple cider

Compote:

2 cups water

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 (7-ounce) package dried mixed fruit bits (I used a dried cranberry and apple pieces mix)

Oatmeal:

3 cups water

1 cup fat-free milk

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups steel-cut (Irish) oats

Cooking spray

1/4 cup butter, divided

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.

To prepare compote, combine 2 cups water, 1/4 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.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 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. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature.

Cover and chill at least 1 hour or until set. (I let my set overnight)

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 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 each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

Coming Tomorrow- Pork Strips with Peanut Sauce and Rice Noodles