Vanilla Spice Oatmeal.

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!

Vanilla Spice Oatmeal, from Ellie Krieger's So Easy Cookbook

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!