Part 1: Almond Coated Oatmeal
Quaker® Old Fashioned Oats
Sliced Almonds, Coarsely Chopped
1 ½ cups
Place Old Fashioned oats into 2 quart saucepan and lightly toast by mixing around with heat turned to medium/low.
Once the oats are fragrant and lightly toasted, add the water, milk, honey, cinnamon, and salt and cook for around 10 minutes.
Line an 8” x 8” pan with plastic wrap and pour oats into the pan. Smooth oatmeal out with a spatula so that it is even. Cover oatmeal with plastic wrap and place in refrigerator until cooled and set, around 45 minutes.
Once cooled, invert oatmeal to remove from pan and cut into four 3”x 3” squares. Hold on to scraps for later use.
Place coarsely chopped almonds on a large plate.
Working one at a time, dip each oatmeal cake into the egg mixture and then dredge the oatmeal cake in the almonds.
Melt butter on a griddle set to medium/low heat.
Place almond coated oatmeal cakes on griddle and cook on each side until almonds are nicely toasted.
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
Naval orange, peel removed and cut into quarters
2 ½ teaspoons
Vanilla bean, both the removed seeds and the pod
Mix all ingredients together.
Heat in a 1 quart saucepot over medium heat until just boiling.
Reduce to a simmer for 20 seconds.
Strain sauce to remove vanilla bean pod and orange pieces.
Part 3: Naked® Red Machine® Yogurt Sauce
Greek yogurt, unflavored, nonfat
Naked® Red Machine® Juice
Mix Greek yogurt with Naked® Juice until thoroughly combined.
Part 4: Orange, Pomegranate and Mint Salad
Navel orange, cut into supremes
Mint, cut into chiffonade
After cutting orange supremes, squeeze juice from the remaining orange into a bowl.
Add the lime juice, honey, and cinnamon to the orange juice and mix.
Lightly add navel orange supremes, pomegranate seeds and mint taking care to not break up orange pieces.
Place around 1 ½ ounces of the Tropicana® Orange and Vanilla Sauce in the center of the plate.
Place around 1 ½ ounces of the Red Machine® Yogurt Sauce on top of the Tropicana Orange and Vanilla Sauce.
Create a unique design by streaking a spoon or other utensil through the two sauces.
Place the griddled oat cake on top of the sauces.
Top the griddled oat cake with the orange, pomegranate, and mint salad.
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.