Add 3 cups of water and the 16 pureed prunes to a medium saucepan and bring the mixture to a boil.

Add 1 cup of steel cut oats, ½ cup hemp hearts, ½ teaspoon sea salt, 1 ½ teaspoons cinnamon, pinch of clove, and 1 tablespoon of butter to the boiling mixture.

Mix to combine, bring to a low simmer, and cover. Stirring the mixture occasionally, cook the oats for 15 minutes, until the liquid has been absorbed and the oats are tender.

Line a bread loaf tin with parchment paper and transfer the cooked oats to the pan. Let the oatmeal stand at room temperature and cool for at least an hour.

Slice both the orange and the grapefruit into thick cut half slices. Lay the slices out on a baking sheet and pat them dry with a paper towel.

Divide ½ cup granulated sugar between the slices, coating a slice at a time and then bruleeing it with a food torch. You may need to pat the slices dry even more during this.

Once the oatmeal has set, lift it out of the loaf pan by the parchment paper. Cut the oatmeal loaf into four equal pieces.

Melt the remaining 2 tablespoons of butter in a cast iron skillet over a medium heat.

Once butter is melted and begins to bubble and sizzle, add the oatmeal slices to the skillet. Cook for about 5 minutes on each side until golden brown and seared.

Don’t over stuff the skillet as the oatmeal cakes are pliable and need some room to flip. You may have to sear them in batches depending on the size of your skillet.

Serve the seared oatmeal topped off with bruleed fruit and ¼ cup pistachios and 1 cup cream divided between the cakes. Dust with even more cinnamon.

Enjoy!