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1
For the syrup:
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2
Add apple cider in a small saucepan over medium-high heat, bring to a boil.
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3
Cook until reduced to 13 cup (about 22 minutes), set aside.
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4
For the compote;
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5
Add 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan, and stir well, bring to a boil.
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6
Reduce heat, and simmer about 22 minutes or until thick.
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7
For the oatmeal:
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8
Mix together 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan.
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9
Bring to a boil over medium-high heat, stir in oats.
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10
Reduce heat, and simmer about 22 minutes or until thick, stirring occasionally.
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11
Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray or greased with butter, cool to room temperature.
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12
Cover and chill at least 1 hour or until set.
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13
Using a sharp knife, cut oatmeal into 8 equal rectangles, cut each rectangle in half diagonally to form 16 triangles.
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14
Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.
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15
Arrange 8 oatmeal triangles, cook 3 minutes on each side or until golden brown.
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16
Remove from pan and keep warm.
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17
Repeat procedure with remaining 1 1/2 tablespoons butter and oatmeal triangles.
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18
Arrange 2 oatmeal triangles on each of 8 plates, and top each serving with about 3 to 4 tablespoons fruit compote and about 1 1/2 teaspoons syrup.
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19
Serve warm and enjoy!
