Leftover Oatmeal
Stop throwing away your leftover oatmeal, and try cooking up this delicious alternative.
- Cook Time15 min
- Total Time15 min
Ingredients
- Leftover Oatmeal
- 1-2 TBS Olive Oil
- Dark Brown Sugar (to taste)
- Half and Half (or prefered cream substitute)
Method
In a small saucepan on medium heat add 1-2 TBS of Olive Oil.
Once the oil is heated, add the refrigerated oatmeal. Do your best to keep the shape from the tupperware.
Cook for 3-5 Minutes in the oil, then add 1/4-1/2 a cup of water, then cover with a lid for 5 minutes or until the water has evaporated.
Take the lid off and flip the oatmeal over. Try your best to scoop all of the “crust” up with the oatmeal. This will give it a deep, rich flavor as well as some added texture.
Cook for another 3-5 minutes, or until the bottom is golden brown.
Cut off pieces with your spatula and serve into bowls. With a spoon or spatula, break up the oatmeal in your bowl so it will catch sugar and half and half in the cracks (so good).
Sprinkle the top with dark brown sugar, and pour in your desired amount of half and half (or choice of creamer). Devour!
Don’t cook the oatmeal on too high of a heat, or it will be cold in the middle. Make sure to scoop up all of the golden “crust” that is formed from cooking for added texture and depth of flavor.
Stop throwing away leftover oatmeal in the trash!
I mean it people, the cycle ends today! Discover how rich and delicious it can be. This recipe actually came about as I was cleaning up breakfast for my kids at my mom’s house. Just as my heavy heart was about to throw away the copious amounts of uneaten oats, she saw what I was doing and mentioned that her mother used to fry up their leftover oatmeal in a pan the next morning (or within the week). Genius! Thank you grandma!! And thank you for being so frugal and non-wasteful. The next morning, when my eldest son requested oatmeal again for breakfast. I got out the “oatmeal mold” that I created from the tupperware container that it was in. I heated up a skillet with some oil, and let it fry! It came out delicious!
My Method
I actually started to make more oatmeal, just so I can make leftover oatmeal because I prefer it so much more.
It’s rich, deep and almost smokey flavor gives new life to the previous mushy, albiet delicious oats. Not to mention the texture from the golden brown “crust” is heavenly! The key to making this amazing is not cooking the oatmeal too fast. You want to keep your skillet to a medium temperature. Too fast and your outside will be burnt, and your inside will be cold. Another thing that I learned in the process of making this, is to make sure and scrape up the delicious golden brown “crust” that is formed from the oil in the frying pan. This gives oatmeal a much needed texture and slight crunch. I love this best served with a sprinkling of dark brown sugar on the top. I chose dark brown sugar for the added minerals and rich flavor. Then I submerge the rest in half and half. The sugar melts and almost caramelizes on the top, and the half and half makes it a dreamy cohesive dish. This warms the heart and the stomach.