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Pan-fried Cinnamon Oatmeal!

By 10:29 , , , , ,

Pan-fried Cinnamon Steel Cut Oatmeal. Topped & Layered with warm Strawberries & Blueberries, and Vanilla Coconut Molasses creme sauce, plated with Spicy Chocolate Ganache. Garnished with Mint Leaves, a Chocolate Heart (that melted too fast) and a crack of Black Sea Salt.
This is another entry for the Nom Yourself Birthday Challenge, together with my Vanilla Rainbow Pancakes! ☺
This was kinda tedious too, with 4 different things to prepare:
1. Pan-fried Oatmeal
2. Spicy Chocolate Ganache
3. Vanilla Coconut Molasses creme sauce
4. Warmed Strawberries & Blueberries

It was my first time pan frying an oatmeal cake! It crackled a lot and occasionally there were bits of oatmeal popping and flying out! :O Also my first try at drawing with chocolate. It was tough because my hand is so unstable! Hence the wobbly lines and hearts. 


A lovely mix of different tastes - sweet (oatmeal), sour (strawberries), salty (black sea salt), bitter (chocolate) and spicy (chocolate). The outer parts of the oatmeal cakes were crispy and the insides were soft and chewy! ☺


Pan-fried Cinnamon Steel Cut Oatmeal
Serves 1

Ingredients
  • 75g steel cut oats
  • water
  • 1 cinnamon stick and/or ground cinnamon
  • 1 tbsp maple syrup or other sweetener if desired
  • coconut oil
Method
  1. Soak steel cut oats in water overnight.
  2. Cook oats with cinnamon and stir in maple syrup.
  3. Cut out a piece of baking paper and place into a large glass or a muffin pan.
  4. Pour oats into the glass and leave to cool. It will thicken. Leave in refrigerator if you'd like it to cool faster!
  5. Once oats thicken, turn it out onto a flat surface and remove the baking paper. Cut in half if the oatmeal is too 'tall'.
  6. Oil a non-stick pan with coconut oil. Fry the oat cakes. Enjoy!

Spicy Chocolate Ganache
Serves 1-2

Ingredients
  • 1 tbsp coconut oil, melted
  • 2 level tbsp raw cacao (or cocoa)
  • 1/6 - 1/4 tsp cayenne pepper
  • 1 tsp pure maple syrup

Method
  1. While stirring, add in cacao to the coconut oil, 1/2 tsp at a time. Stop when it is thick, yet still flowy.
  2. Stir in the cayenne pepper and maple syrup. It will thicken once you add in the maple syrup.
  3. If piping, pour into a pastry piping bag or a small plastic sandwich bag and cut off a tiny corner.
  4. If not using immediately, chill in the refrigerator and remove from the refrigerator about 10 mins before using.

Vanilla Coconut Molasses creme sauce
Serves 1-2

Ingredients
  • 2 tbsp coconut milk
  • 1/2 tsp or more molasses (I used only a little because I didn't want the colour too dark!)
  • 1/2 tsp vanilla essence
Method
Mix all ingredients together.

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