So… I’m totally cheating. This week for CEiMB we were given the opportunity to choose whatever recipe we wanted and were asked to serve it at our Thanksgiving meal if at all possible. Well, after being told numerous times that I’m not allowed to bring anything to Thanksgiving, I decided to be a cheater. (I’m not cheating by posting late though, I promise. We’re allowed to this week!)
Today I bring you Ellie’s vanilla spice oatmeal. I’m a huge oatmeal fan, I have it probably 4 mornings out of the week. You just can’t beat it when it comes to nutrition AND taste. Normally I cook it with a banana and a tiny bit of brown sugar so I found Ellie’s Vanilla Spice Oatmeal to be a little sweet as it contained raisins, vanilla, and brown sugar. The sweetness was a nice change though and I gobbled it up.
I’ve adapted the recipe for 1 serving and made a few small changes but otherwise, a very good oatmeal recipe.
- 1 cup water
- ¼ teaspoon salt, optional
- ½ cup old-fashioned oats
- 1 tablespoon raisins
- 1 tablespoons walnuts, coarsely chopped, optional
- ⅛ teaspoon vanilla extract
- Pinch nutmeg
- 1 tablespoons dark brown sugar, plus more, to taste
- ⅛ teaspoon ground cinnamon
- In a small 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.
- 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.
- 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. Top with toasted nuts and a sprinkle of cinnamon.
adapted from foodnetwork.com