Time: overnight plus 15 minutes in morning

Mama -oooh, oooh, oooh – if you are looking for a twist on oatmeal or a gluten-free french toast, this is your recipe….

Music Selection: Bohemian Rhapsody – Prague Cello Quartet

Ingredients:

3 Cups water

2 cups quick cooking rolled oats

½ cup dried cranberries or blueberries

3 Tbsp orange juice

1 Tbsp sugar

½ cup toasted pecans, coarsely chopped

1 Tbsp cinnamon

Dash of cloves

Dash of nutmeg

½ tsp salt

2 Tbsp butter

Serve with fruit or maple syrup, fresh fruit and a dusting of icing sugar

Directions:

The night before, and in a large pot, bring to boil the water, oats, blueberries, orange juice, sugar, cinnamon, cloves, nutmeg and salt well. Cook until thickened – about 10 minutes. Remove from heat. Add in toasted pecans. Mix well.

Line a 9 x 13 inch baking pan with parchment paper. Pour the oatmeal into the pan and press it down. Cover with saran wrap and leave in fridge overnight.

In the morning, heat the butter in a skillet.  Cut the oatmeal into 6 – 8 pieces, lift them with a flipper and pan fry them in the butter until toasty brown on each side.

Serve with syrup, fresh fruit and a dusting of icing/confectioners sugar!