Last year, beginning in January, I began a 30-Day Oatmeal Challenge, where I committed to have oatmeal for breakfast every day. (If you'd like to see those recipes, click here.) For nostalgia's sake, and also simply because it sounded delicious, I decided to try this recipe for my New Year's Day breakfast. It ended up being so delicious, that I'll probably have it again tomorrow!
Serves 4 (I halved this recipe)
1/2 c. pecans
3 1/2 c. water
2 c. old-fashioned rolled oats
1/2 c. raisins
1/4 t. salt (opt., and I left it out)
1/4 t. vanilla extract (I didn't halve this ingredient. I love lots of vanilla flavor!)
pinch of ground nutmeg
2 T. firmly packed dark brown sugar, plus more to taste
1 c. low-fat milk, or to taste
1/8 t. ground cinnamon (I forgot to put this on!)
Toast the pecans in a dry skillet over medium high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Chop them coarsely.
Combine the water, oats, raisins, and salt, if using, in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer, stirring a few times, until the oats are tender, about 5 minutes.
Remove the pan from the heat and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 c. of milk on top of each bowl, sprinkle with the toasted pecans and cinnamon, and serve.
Enjoy, and Happy New Year!