Weekend Breakfast: Cinnamon-Raisin-Walnut Oatmeal

To me, the quality of the Trader Joe’s raisins makes this meal. They do not even remotely resemble those hard little pellets sold by Sun-maid. Rather they are big, plump and colorful. Adding them first with the water and boiling them for a few minutes rehydrates them and makes them even bigger and juicier.

• 1 cup water
• 1/2 cup old-fashioned rolled oats
• 1/3 cup Trader Joe’s Jumbo Raisin Medley
• 1/4 cup crumbled walnuts or pecans
• tons of cinnamon

Add raisins and water to a small pot and bring to a simmer. Simmer 4-5 minutes or until the raisins are plump, then add oats. I usually rinse the measuring cup with some water to free the remaining oats that are stuck to the side. This will provide a bit more liquid as well, which is usually a bonus.

Simmer oats, stirring occasionally until they reach your desired tenderness, about 5 more minutes (add more water if necessary ~1/4 cup). When done, move oats to a serving bowl and crumble nuts on top. I usually add a splash of soy milk (I’m lactose intolerant) at this time to make the oatmeal a little more fluid. Cold milk provides the added benefit of cooling it down a bit, which makes it easier to add the cinnamon; you should avoid allowing too much steam to enter your spice jar. I like to add a lot of cinnamon, so that I can really taste it in every bite.

With this much flavor I doubt you would need any sugar. But if you want to add some more sweetness, a touch of brown sugar or honey won’t kill you.