Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

Ingredients

• 2 cups apple cider 
• 0.3 cup brown sugar packed
• 0.3 cup butter divided
• 1 cup milk fat-free
• 7 ounce fruit bits mixed dried
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 1.5 cups steel-cut oats (Irish)
• 2 cups water 
• 3 cups water 

Equipment

• frying pan
• sauce pan
• knife
• baking pan

Directions

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, 1/4 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.
3. 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.
4. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
5. Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
6. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown.
7. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles.
8. 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.