Almond Crusted Oatmeal Griddle Cake
Turn oatmeal into an amazing oat meal with golden pan-fried cakes sitting in a wonderful orange, vanilla and berry sauce.
Difficulty Level: Moderate
Preparation Time: 1 hour and 30 minutes
Makes 4 servings
| Part 1: Almond Coated Oatmeal: | |
|---|---|
| Quaker® Old Fashioned Oats | 2 cups |
| 2% Milk | 1 cup |
| Cinnamon, ground | ½ teaspoon |
| Sliced Almonds, Coarsely Chopped | 1 ½ cups |
| Butter, unsalted | 1 tablespoon |
| Water | 2 ½ cups |
| Clover honey | 2 tablespoons |
| Salt | 1/8 teaspoon |
| Eggs | 1/8 teaspoon |
| Salt | 2 |
Cooking Method:
1.
Place Old Fashioned oats into 2 quart saucepan and lightly toast by mixing around with heat turned to medium/low.
2.
Heat oil in medium saucepan and sauté onion and garlic until translucent
3.
Once the oats are fragrant and lightly toasted, add the water, milk, honey, cinnamon, and salt and cook for around 10 minutes.
4.
Once cooled, invert oatmeal to remove from pan and cut into four 3”x 3” squares. Hold on to scraps for later use.
5.
In a bowl, mix eggs.
6.
Place coarsely chopped almonds on a large plate.
7.
Working one at a time, dip each oatmeal cake into the egg mixture and then dredge the oatmeal cake in the almonds.
8.
Melt butter on a griddle set to medium/low heat.
9.
Place almond coated oatmeal cakes on griddle and cook on each side until almonds are nicely toasted.
10.
Hold almond coated oatmeal cakes in a 250 ̊F oven until ready to serve.
| Part 2: Tropicana® Orange and Vanilla Sauce | |
|---|---|
| Tropicana® Pure Premium® Orange Juice, No Pulp | 1 cup |
| Naval orange, peel removed and cut into quarters | ½ |
| Corn starch | 2 ½ teaspoons |
| 2% Milk | ¼ cup |
| Clover honey | 2 teaspoons |
| Vanilla bean, both the removed seeds and the pod | ¼ |
Cooking Method:
1.
Mix all ingredients together.
2.
Heat in a 1 quart saucepot over medium heat until just boiling.
3.
Reduce to a simmer for 20 seconds.
4.
Strain sauce to remove vanilla bean pod and orange pieces.
| Part 3: Naked ® Red Machine ® Yogurt Sauce | |
|---|---|
| Greek yogurt, unflavored, nonfat | 1 cup |
| Naked® Red Machine® Juice | 1/3 cup |
Cooking Method:
1.
Mix Greek yogurt with Naked® Juice until thoroughly combined.
| Part 4: Orange, Pomegranate and Mint Salad | |
|---|---|
| Navel orange, cut into supremes | 1 |
| Mint, cut into chiffonade | ½ teaspoon |
| Clover honey | 1 teaspoon |
| Pomegranate seeds | 2 tablespoons |
| Lime juice | |
| Pinch cinnamon, ground | |
Cooking Method:
1.
After cutting orange supremes, squeeze juice from the remaining orange into a bowl.
2.
Add the lime juice, honey, and cinnamon to the orange juice and mix.
3.
Lightly add navel orange supremes, pomegranate seeds and mint taking care to not break up orange pieces.
For Assembly:
1.
Place around 1 ½ ounces of the Tropicana® Orange and Vanilla Sauce in the center of the plate.
2.
Place around 1 ½ ounces of the Red Machine® Yogurt Sauce on top of the Tropicana Orange and Vanilla Sauce.
3.
Create a unique design by streaking a spoon or other utensil through the two sauces.
4.
Place the griddled oat cake on top of the sauces.
5.
Top the griddled oat cake with the orange, pomegranate, and mint salad.
Additional Note:
•
Leftovers/scraps from cutting of the oat cakes can be reused.
•
They can be molded into other shapes and they can also be griddled without the almond coating.
•
Moisten hands with a little water when working with the scraps to mold the oatmeal easier.
•
Enjoy this recipe with any other fruit and yogurt variations or with savory toppings for a sweet and savory treat.
•
Omit the honey and cinnamon for a more savory oatcake.
