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Raisin Nut Oatmeal Recipe
Raisin Nut Oatmeal Recipe photo by Taste of Home

Raisin Nut Oatmeal Recipe

Publisher Photo
Busy or not, there’s no better feeling than waking up to a ready-to-eat hot breakfast. The oats, fruit and spices in this homey meal bake together overnight. —Valerie Sauber, Adelanto, California
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES: 6 servings

Ingredients

  • 3-1/2 cups fat-free milk
  • 1 large apple, peeled and chopped
  • 3/4 cup steel-cut oats
  • 3/4 cup raisins
  • 3 tablespoons brown sugar
  • 4-1/2 teaspoons butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans

Nutritional Facts

3/4 cup with 2 teaspoons pecans equals 289 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 282 mg sodium, 47 g carbohydrate, 4 g fiber, 9 g protein.

Directions

  1. In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans. Yield: 6 servings.
Editor's Note: You may substitute 1-1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4-1/2 cups.
Originally published as Raisin Nut Oatmeal in Healthy Cooking October/November 2012, p31

Nutritional Facts

3/4 cup with 2 teaspoons pecans equals 289 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 282 mg sodium, 47 g carbohydrate, 4 g fiber, 9 g protein.

Reviews for Raisin Nut Oatmeal

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 3, 2013

I love these kinds of overnight oatmeal recipes but I always think twice about the food safety of using milk in a crock pot. Can anyone set my mind to rest?

MY REVIEW
Reviewed Dec. 13, 2012

I can't stop thinking about this oatmeal! It is so yummy!

MY REVIEW
Reviewed Nov. 30, 2012

my family loves this oatmeal. i make ahead and pop in microwave in the morning.

MY REVIEW
Reviewed Oct. 22, 2012

We made this for a large family breakfast and doubled the recipe. It was a hit! We substituted dried cranberries for the raisins and thought it was great. Will definitely make this again.

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