Crispy Fried Oatmeal Slices
Submitted by nirvana
Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis is what happens when leftover oatmeal gets the breakfast treatment it deserves.
Cooked oats get stirred together with chopped ham or crumbled bacon, packed into a loaf pan, and chilled until firm. The next morning, slice it thick and pan-fry each piece in butter until the outside turns golden and crispy while the center stays creamy.
Drizzle with warm syrup and you’ve got a hearty, stick-to-your-ribs breakfast that feels like it belongs in a farmhouse kitchen.
Variations
- Sweet version: Skip the ham and stir in cinnamon, brown sugar, and a handful of raisins before chilling.
- Cheesy twist: Fold in shredded sharp cheddar with the ham for a richer, savory slice.
Pro Tips
- Chill overnight for the cleanest slices. A few hours works, but overnight firms up completely.
- Low and slow in the pan. Ten minutes per side sounds long, but that’s how you get a truly crispy crust without burning.
- Use old-fashioned oats for better texture. Quick oats work but the slices won’t hold together as firmly.
Ingredients
Directions
Stir oats into briskly boiling salted water.
Cook 1 minute for quick oats, stirring occasionally.
Cook 5 minutes or longer for old fashioned oats.
Cover pan, remove from heat and let stand 5 minutes.
Stir in ham or bacon.
Pour into ungreased 8½ x 4½ x 2½ inch loaf pan.
Cool slightly.
Cover and refrigerate several hours or overnight.
Cut into 16 slices.
Pan-fry in small amount of butter until golden brown, about 10 minutes per side.
Serve hot with butter and syrup.
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