Ingredients:

• 2 cups Quaker^® Quick Cook Steel Cut Oats
• 6 cups water
• 1/2 teaspoons salt
• 2 tablespoons chopped fresh herb mixture (such as thyme, rosemary, oregano, basil)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil6 fried eggs (optional)

Tomato Onion Salad:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoons red wine vinegar
• 1 tablespoons chopped fresh basil
• 1/4 teaspoons salt
• 1 pinch freshly ground pepper
• 1 pound cherry tomatoes, quartered
• 1/4 cup diced red onionr

How to make it:

1. In a large saucepan, bring water and salt to boil; stir in oats and herbs. Reduce heat to medium; simmer, stirring occasionally, for about 5 minutes or until oats are desired consistency. Stir in Parmesan.
2. Spread oat mixture in even layer into greased 13‑ x 9‑inch (3 L) baking dish; refrigerate until cool and firm, about 2 hours or overnight.
3. Tomato Onion Salad: Meanwhile, whisk together olive oil, vinegar, basil, salt and pepper in large bowl; toss with tomatoes and onion.
4. Carefully turn out oatmeal onto cutting board; cut into 12 squares. In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium ;high heat; fry oatmeal squares in batches, adding remaining oil as necessary, for about 3 minutes per side or until golden. Top with Tomato Onion Salad, and fried eggs (if desired).