Description
A warm and comforting oatmeal recipe featuring Quaker Old Fashioned Oats cooked to creamy perfection and enhanced with the rich flavors of cinnamon, nutmeg, vanilla, and molasses. Topped with crunchy walnuts and sweet raisins, this hearty breakfast is both nourishing and delicious, ready in just 15 minutes to serve four.
Ingredients
Scale
Oatmeal Base
- 5 3/4 cups water
- 3/4 teaspoon salt
- 3 cups Quaker Old Fashioned Oats
Flavorings and Sweeteners
- 1/2 teaspoon vanilla extract
- 1/4 cup packed brown sugar
- 1/4 cup salted butter
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons molasses
Toppings
- 1/4 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Boil Water and Salt: Bring the water and salt to a rolling boil in a large pot over medium-high heat, ensuring the base liquid is ready for the oats.
- Cook Oats: Stir in the oats once the water is boiling, reduce the heat to a low simmer, and cook uncovered for 5 minutes, stirring occasionally to prevent sticking and to allow the oats to absorb the liquid and soften.
- Add Flavorings and Mix: Remove the pot from heat and immediately stir in vanilla extract, brown sugar, salted butter, ground cinnamon, ground nutmeg, and molasses until everything is well combined and the butter is melted.
- Finish with Toppings and Serve: Fold in the chopped walnuts and raisins. Serve the oatmeal hot for a comforting breakfast experience.
Notes
- Use old fashioned oats for the best texture; quick oats will turn mushy and steel-cut oats need longer cooking time.
- Adjust sweetness by varying the amount of brown sugar and molasses according to taste.
- For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.
- Toasted walnuts bring extra nutty flavor and crunch, so lightly toast them before adding if desired.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk or water.
