Raisin Nut Oatmeal Recipe
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Raisin Nut Oatmeal Recipe

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There’s no better feeling than waking up to a hot ready-to-eat breakfast. The oats, fruit and spices in this homey meal cook together while you sleep! —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


  • 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

289 calories: 3/4 cup, 9g fat (3g saturated fat), 10mg cholesterol, 282mg sodium, 47g carbohydrate (28g sugars, 4g fiber), 9g protein .


  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

Reviews for Raisin Nut Oatmeal

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Reviewed Jun. 4, 2016

"Really good. Made one alteration in substituting a can of apple pie filling for the apples when I doubled the recipe for my large crock pot. I also used almond milk as was suggested and everyone loved it."

Reviewed Jan. 9, 2016

"This was delicious. I love a good bowl of hearty oatmeal. I did use lactose free milk."

Reviewed Feb. 26, 2015

"I tried this recipe with almond milk and it was fabulous! My entire family loved it! So delicious!"

Reviewed Jan. 25, 2015

"Love it! My husband's favorite breakfast. I put in frig and he helps himself when ready to eat."

Reviewed Jan. 10, 2015

"This is soooo good! I made it for company prior to Thanksgiving, they all loved it. Very good."

Reviewed Jan. 8, 2015 Edited Jan. 20, 2015

"I will cut this recipe in half and put it in my little crockpot and perhaps shorten the time a bit."

Reviewed Jan. 8, 2015 Edited Jan. 15, 2015

"I'd love to try this. What are the chances of cutting the recipe in half, has anyone tried it with success? Editing to add....I tried it for breakfast this morning and I have to tell you this is delicious! My BIL was here from out of town and only last night did I find out he's not a big 'oatmeal fan'....gulp. But I went ahead with it anyway. My first comment was, 'it tastes like an oatmeal/raisin cookie' and I got agreement from both DH and BIL. I stuck to the recipe exactly (no need to half it) and I will also concur that (at least for my slow cooker) 7 hours was perfect. Great recipe...thanks! :)"

Reviewed Jan. 7, 2015

"I tied this and it didn't turn out too good but I'm going to try it again and tweak the amount of oatmeal and liquid. I think it just cooks too long for my cooker, so maybe I just don't need to cook it as long either. I loved the idea of waking up to breakfast being done."

Reviewed Jan. 7, 2015

"We've made this recipe several times! Oh, so yummy!

For the person that's concerned with the milk being in the slow cooker, don't be. It's just fine. But if you insist that it's bad, consider using soy, almond or coconut milk. I know from personal experience that the coconut milk is excellent! Tastes like a bowl of oatmeal cookie dough!"

Reviewed Jan. 5, 2015

"I haven't tried it yet but I wanted to reply to those who don't think it's safe to leave milk in a crockpot overnight. I would think that as long as it is being gently, continuously heated, there wouldn't be a problem. I'm going to try it tonight and check it out. Hopefully, it can be cut in half as 6 servings would be way too much for me."

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