Fried Oatmeal
Make some steel-cut oatmeal, on the thick side. Pour it into a rectangular pan & let it sit overnite in the fridge.
Next day, or any day thereafter, slice ~1/2” thick slabs & fry in whatever grease you want - I use bacon or sausage grease. Some recipes say to roll the slabs in flour first, I suppose to give it a crusty edge and absorb some tasty grease.
Fry, moving the slabs frequently to avoid sticking, and flipping occasionally, until both sides are crispy. Careful - they’re pretty delicate.
Eat with whatever condiment or sweetener you like.
Slice and fry, serve with scrambled eggs and toast.
My old German grandmother from Cincinatti called it Goetta.