Syrup:
2 C. apple cider

Compote:
2 C. water
1/4 C. packed brown sugar
1/2 tsp. ground cinnamon
1 (7-oz.) package dried mixed fruit bits

Oatmeal:
3 C. water
1 C. fat-free milk
1/4 C. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 C. steel-cut (Irish) oats
Cooking spray
1/4 C. butter, divided

To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 C. (about 20 minutes); set aside. To prepare compote, combine 2 C. water, 1/4 C. sugar, 1/2 tsp. cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick. To prepare oatmeal, combine 3 C. water, 1 C. milk, 1/4 C. brown sugar, 1/2 tsp. cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles. Melt 2 T. butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 T. butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 T. fruit compote and about 2 tsp. syrup.

Yield: 8 servings
Calories: 314
Fat: 7.9g
Fiber: 2.8g