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• 4 servings of oatmeal
• ground cinnamon as needed
• butter as needed for sauteing sliced cooked oatmeal
• fresh berries, cherries or peaches (or a combination of)
• maple syrup
• plain yogurt
1. Cook 4 servings of oatmeal, according to directions and, while that's happening, butter one 9 x 5-inch loaf pan.
2. You'll want the oatmeal to be on the thick side when it's done and, when you're happy with that, transfer it to the buttered pan and use a spoon to spread it out evenly. Let it cool down like that for 10 minutes or so.
3. At that point, firmly press a sheet of plastic wrap over the top and pop it into the fridge to cool down and set up for 2 - 3 hours, or you could even do it overnight if you like.
4. At that point, use a spatula to loosen the edges and loosen the bottom a bit if you can and then turn it out onto a cutting board and slice it crosswise into 1-inch thick slices.
5. Sprinkle a little ground cinnamon over one wide flat side of each slice and saute them in batches in a large nonstick pan in a little melted butter. Stay with them and carefully flip them over to brown both sides.
6. When they've crisped up a bit and are hot all the way through serve them up with maple syrup, fresh seasonal fruit and a dollop of yogurt.
HINTS: You can use quick cooking one minute oatmeal or five minute "old fashioned" oats, either one is fine.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.