Jamie says: Two things I’ve really been enjoying this week are… drum roll, please… breakfast and the beach. The only thing better would have been if the two were together. On the beach front, I’ve thoroughly enjoyed Clearwater Beach and St Pete Beach. On the breakfast front, I’ve made two hits- cinnamon spice pumpkin pancakes and this Cinnamon Raisin Oatmeal with Maple Toasted Walnuts.
Use a ladle to make a perfect scoop of deliciousness.
If you have the time, cook the oats on the stove top. (I can taste a difference.) Also, when you cook the raisins in the oatmeal (as opposed to adding them on top later), they plump up nicely. Toasting walnuts brings out their nutty flavor, too.
Cinnamon Raisin Oatmeal with Maple Toasted Walnuts
- 3 oz (3/4 cup) walnut halves (Publix)
- 1 1/2 cups old fashioned oats (Quaker)
- 1 3/4 cup water
- 2 tsp cinnamon (McCormick)
- 1/4 cup raisins (Publix)
- 1 cup fat free (skim) milk (Publix)
- 3 Tbsp real maple syrup (Highland Sugarworks- Pure New England Maple Syrup)
- Preheat oven to 350°F. Roast walnuts on a baking sheet for 12 minutes. Remove from baking sheet.
- In a medium pot, bring water to a boil. Stir in oats, reduce heat to medium, and add cinnamon and raisins. Cook for 5 minutes, stirring occasionally. Remove from heat.
- Scoop cinnamon raisin oatmeal into bowls. Pour milk in the bowl. Top oatmeal with toasted walnuts and drizzle with maple syrup. Enjoy!
Serving suggestion: Cooking for one? Refrigerate the leftover oatmeal (with the walnuts in a jar in the pantry) and enjoy the oats cold (or hot) for the next couple of days- or just make one serving.
- Nutrition note: Start your day with a balanced breakfast like Cinnamon Raisin Oatmeal with Maple Toasted Walnuts. With this breakfast, you’ll be hitting 4 of the 5 food groups and including good-for-you nutrients like fiber, calcium, omega 3s, and antioxidants.