When my mom used to get packets of Quaker Oatmeal, the raisin spice was always my favorite. Now, those pre-sweetened convenience packs are just plain cloying. This recipe takes that traditional flavor, adds nuts for protein and just a little sugar. Water can be substituted for milk, but you may find yourself adding more sugar to compensate for the flavor. I like unsweetened vanilla almond milk, but any neutral non-dairy or dairy works.
Make a big batch at the beginning of the week and simply refrigerate or freeze. In the morning, re-heat in the microwave and add a little water if needed.
ingredients
makes 4-5 servings
- 7 Oz (2 Cups) Oats
- 3 1/2 Cups Milk of choice
- 1/2 Teaspoon Table Salt
- 2 Oz (1/2 cup) Nuts, such as pecans, almonds, or walnuts
- 2 1/2 Tablespoons Brown or White Sugar, approximate, to taste
- 1 Teaspoon Cinnamon, ground
- 1/8-1/4 Teaspoon Fresh Grated Nutmeg, optional
- 2 Oz (1/3 - 1/2 cup) Raisins
deviations & tips
- Try substituting dried cranberries for raisins.
- Make large batches and freeze in muffin tins.
- If you omit the nuts, reduce the salt to 1/4 teaspoon or to taste.
- Be sure to use non-contaminated "gluten-free" oats for gluten-free diets.
the method
Bring oats, milk, and salt to boil over high heat. Reduce heat to low. Stirring often, cook for about 3 minutes or until desired consistency is reached. Keep in mind the porridge will thicken as it cools. Remove from heat.
While you're waiting for the oats to come to a boil, toast the nuts... In a small skillet, add nuts and toast for a couple minutes over high heat until toasty and aromatic. Stir often and be careful not to burn them. Set aside.
Toast the nuts.
Stir spices, sugar, nuts, and raisins into the porridge. Enjoy immediately or refrigerate or freeze any leftovers.
Oatmeal with almond milk, walnuts, raisins, and spice