Raisin Pecan Oatmeal Recipe

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Raisin Pecan Oatmeal Recipe

Read Reviews
5 3 4
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 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

Directions

In a mixing 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

Nutritional Facts

1 cup: 431 calories, 21g fat (9g saturated fat), 88mg cholesterol, 544mg sodium, 55g carbohydrate (32g sugars, 4g fiber), 8g protein.

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 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
  1. In a mixing 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.
  2. 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

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Queenlalisa User ID: 15400 241375
Reviewed Jan. 9, 2016

"I've been eating oatmeal every day for two weeks. I'm trying every recipe I can find. This was great! I added extra pecans. Yum!"

MY REVIEW
bopam User ID: 2390959 70111
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."

MY REVIEW
kirstenund User ID: 2683056 44008
Reviewed Feb. 19, 2009

"This was good but too sweet. I decreased the sugar by half and it was perfect."

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