PAN FRIED MAPLE GLAZED BLUEBERRY OATMEAL WITH LEMON CURD

This is what breakfast dreams are made of!  A fusion of old and new in the best way possible.

Slightly crispy and chewy pan fried squares of oatmeal porridge bathed in a maple glaze and then topped with a dollop of tart lemon curd and the decadence of vanilla ice-cream or whipped cream and then finally sprinkled with a tumble of blueberries, this just may be the best thing you’ve eaten in eons.  A side of bacon NEVER goes wrong with any breakfast dish and is especially yummy paired with this one.

I am partial to my porridge recipe but feel free to use your own favourite recipe.  I personally like to use @rogersfoods old fashioned rolled oats with ancient grains added in because not only is it delicious, it also has great texture.  It is important to make the porridge portion of this recipe several hours or even the day before to give it time to completely cool and firm up.   Let me know what you think when you try this recipe!

INGREDIENTS:

• 1 cup whole milk

• 3 cups water

• ¼ cup packed brown sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 1/2 tsp vanilla

• 2 cups steel-cut or whole grain oats

• 3/4 cups fresh or frozen blueberries (plus more for garnish)

• 1/2 cup maple syrup

• ¼ cup butter, divided

• Lemon curd

• Vanilla ice cream or whipped cream

INSTRUCTIONS

1. In a medium sized pot, add the milk, water, oats, cinnamon, salt, vanilla and brown sugar to a pot and bring to a boil over high heat.

2. Reduce the heat to medium-low and continue to cook, stirring the porridge often until it thickens, about 5-10 minutes.

3. Pour half of the oatmeal porridge into a 7” x 11” pan (or similar) and spread it out to the edges.

4. Sprinkle the blueberries evenly over the top and cover with remaining porridge, again spreading it out evenly to edges.

5. Cool to room temperature and then cover and refrigerate for a minimum of 4 hours or even overnight.

6. Cut into 8 equal sized squares.

7. Melt half of the butter in a large cast iron skillet over medium heat. Add 4 of the oatmeal squares and pan fry for 3-4 minutes on each side or until golden brown and crispy. Remove from pan, add the other half of the butter and fry the remaining 4 pieces.

8. When all 8 oatmeal squares have been panfried and removed from pan, pour the maple syrup into the pan and heat it over medium low to barely a boil. Add the squares back into the pan a few at a time and simmer them in the hot maple syrup for 30 seconds on each side.

9. Arrange a fried oatmeal square on each serving plate and top with a dollop of lemon curd, a scoop of vanilla ice cream or whipped cream and a few extra blueberries.

10. Serve immediately.