Fried Oatmeal Patties (2 servings) 2 cups cooked oatmeal (plain or flavored) 2 Tablespoons butter 2 Tablespoons sugar - for topping 3/4 cup seasonal berries - for topping Follow package directions to make oatmeal. (If using Old Fashioned oats, it's 2 parts water to 1 part oats with a pinch of salt for each serving. Add oats to boiling salt-infused water, reduce heat to simmer and cook 5 to 6 minutes). Pack the oatmeal in a small greased loaf pan and refrigerate until it can be turned out in a solid mass - overnight or at least 4 hours. Gently, invert the oat loaf onto a cutting board and cut it into 3/4-inch slices. Melt butter in a medium frying pan over medium-high heat. Cook each side of each slice to golden brown - about 4 minutes per side. Top with berries and a generous sprinkle of sugar. Cooking Notes: If preparing oatmeal specifically for this recipe: try mixing 1/2 cup of nuts or dry fruit in the oatmeal "batter". Chocolate chips are great, but best stirred in after the oatmeal is cool. Experiment with spices. I like to add a teaspoon of cinnamon or a 1/4 teaspoon nutmeg to the oatmeal. The flavor combinations are endless. This is basically an oatmeal pancake, so most anything you might add to a pancake batter can be added to the oatmeal. As for toppings: Berries and sugar is just one idea. I also love this with a smear of extra butter and lots of pure maple syrup. Anything you might use as a topping for pancakes, waffles or French toast should work. If for some reason your loaf doesn't hold together... no problem. Just make patties out the oatmeal like you would for a hamburger and fry it up that way. This is a great use for any leftover oatmeal. When I make oatmeal from scratch, I'll often make a couple extra servings just so I can see what it's also like fried. If you leave oatmeal out or refrigerate it, it becomes dense and holds its shape to form patties. A quick fry-up in a non-stick pan and you'll be eating oatmeal in an all new way. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3181. Submitted 5/8/2013.