Cinnamon Raisin Oatmeal with Toasted Oats and Pecans

A cozy bowl of cinnamon raisin oatmeal with toasted oats and pecans.

Cinnamon raisin oatmeal with toasted oats and pecans (minus the toastiness) made up 50% of all of my childhood breakfasts. 

Cinnamon Raisin Oatmeal with Toasted Oats and Pecans

Recipe by Dee

Ingredients

  • 1/2 cup old fashioned oats

  • 1/4 cup pecan halves

  • 1 cup canned coconut milk

  • 1/4 cup raisins

  • 1 tbsp. packed light brown sugar

  • 3/4 tsp. ground cinnamon

  • 1/4 tsp. fine sea salt

  • A small pat of unsalted butter

Directions

  • Heat the oven to 350 F or 176 C.
  • Spread the oats and pecan halves on a 1/4 sheet baking tray and toast for ten minutes. Remove from the oven and let cool for a few minutes before breaking the pecans into pieces.
  • Place all of the ingredients into a 1 quart saucepan. Place over medium low heat and cook, stirring occasionally, until the oatmeal has thickened to the desired consistency, about four to five minutes.
  • Remove the oatmeal from the heat and pour into a bowl. Let cool for a couple of minutes and enjoy!
  • Toasted oats seem to cook quicker than oats that have not been toasted, so keep a close eye on them.
  • If you don’t like coconut milk you can use whole milk, soy milk, or whatever milk you prefer.
A warm bowl of cinnamon raisin oatmeal with toasted oats and pecans

Ramblings: Nothing to do With the Recipe

And by nothing I mean nothing.

As in my brain is blank, I’m kind of tired, and I’m very hungry, but I feel like I need to type something here.

I suppose I can say how glad I am that I decided to put the ramblings below the recipe instead of above the recipe. There’s so much less pressure down here. 

Do people even read this far down on a post?

If you don’t, that’s cool.

If you do, Hello!!! Thank you for reading my random foolishness!

The end!

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