Oats are amazingly healthy and hearty food.  Instead of the regular oatmeal, make this simple but a luscious fruit infused oatmeal breakfast.  You can make the oatmeal ahead of time, even the prior night and saute the patties for a hot breakfast. I have never frozen these oatmeal patties, but it might be possible.  I have to experiment that part.

Ingredients:

• 3/4 cup old fashioned rolled oats
• 2 cups water
• 1/2 cup soy milk
• pinch of salt
• 1 cup fresh raspberries
• 2 tablespoons water
• 1/4 teaspoon lemon peel
• 1-2 teaspoon castor sugar (depends on how tart the raspberries are)
• vegan butter spread

Method:

• Bring water to boil in a saucepan.  Add oats, and salt and cook until most of the water is evaporated and oats are quite cooked.
• Add soy milk and mix well and cook on low flame until all liquid is absorbed and oats resemble thick.
• Lightly butter small dishes and spoon cooked oatmeal into the dishes and press lightly to firm up.
• Let cool completely.  Alternately you can leave in the refrigerator overnight.
• Gently remove oatmeal from the molds.
• Lightly grease a skillet and place each rounds (or any shape you prefer) on the skillet and cook until browned.  Turn over and cook the other side until browned and crisp.
• To make the sauce, add raspberries, water, sugar, and lemon peel to a sauce pan and cook on low flame for about 4 minutes.  Let cool and puree.  If preferred, strain the sauce to remove the seeds.
• Place oatmeal patties on a plate and spoon sauce over it and serve warm.
• Yields: 2-3 servings as a main breakfast dish.