I love breakfast. Love it, love it, love it. I’m one of those people who could probably eat breakfast for all three meals a day. I especially love hot breakfasts. Thankfully, the morning weather here in Phoenix is cool enough that I can eat oatmeal, which I love so much.
This recipe was quick enough for a weekday breakfast, healthy and filling enough to keep me going, comforting enough to make me smile, and delicious enough to want to make again. Try it…I think you’ll like it, too!
Vanilla Spice Oatmeal
from Ellie Krieger, via www. foodnetwork.com
3 1/2 c. water
1/4 teaspoon salt, optional
2 c. old-fashioned oats
1/2 c. raisins
1/2 c. walnuts, coarsely chopped, optional
1/4 tsp. vanilla extract
pinch freshly-ground nutmeg
2 TBSP dark brown sugar, plus more, to taste
1 c. lowfat milk, divided
1/8 tsp. ground cinnamon
1. In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
2. In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
3. When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls.
4. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
**Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.