Raisin Pecan Oatmeal Recipe
"My mom often made us this warm and comforting breakfast when we were growing up," writes Anna Kenagy of Carlsbad, New Mexico. "Now I like to make this treat on busy mornings or when we have overnight guests."
- 1/2 cup butter, softened
- 1 cup sugar
- 2 Eggland's Best Eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup milk
- 1/2 cup raisins
- 1/2 cup chopped pecans
- Additional milk
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the oats, baking powder, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in the raisins and pecans.
- Pour into a greased 3-qt. microwave-safe dish. Cover and microwave on high for 4 minutes; stir. Cook at 50% power for 6 minutes or until oats are tender. Serve warm with additional milk. Yield: 6-8 servings.
Originally published as Raisin Pecan Oatmeal in Quick Cooking January/February 2001, p15
Reviews for Raisin Pecan Oatmeal(2)
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Reviewed Nov. 7, 2012
This is so delicious! I have made it several times, and the leftovers are still wonderful the next day. I add different dried fruit and nuts also.
Reviewed Feb. 19, 2009
This was good but too sweet. I decreased the sugar by half and it was perfect.