Comfort Food for Breakfast, Vanilla Spiced Oatmeal

Tuesday 4 March 2014

This has to be our favourite weekday breakfast in the winter time. Not only is it filling, giving us much needed energy to combat the colder winter temps, but it also is belly warming and immensely satisfying without being high in calories or fat.

It really doesn't take much effort to make your own oatmeal from scratch and let me be honest here . . . homemade from scratch tastes infinitely better than prepacked/instant . . . seriously.
It's comforting and heartwarming. It's delicious.

I think it is the vanilla and spices that make this so special. I also happen to like raisins and they also add something wonderful to the mix . . . and as for those toasted pecan nuts on top, well they give an added dimension of flavour and crunch.

You really can't go wrong with this . . . lightly sweetened with brown sugar and juicy plump raisins . . . it is the perfect winter breakast. And if you are really in a rush, you can spoon yours into a cup and take it with you when you dash out the door to begin your day.

It's a good thing . . . not to copy Martha or anything . . . but it IS a good thing! (Don't throw away any leftovers . . . I've got something fantastic to show you tomorrow that makes good use of them!)

*Vanilla Spiced Breakfast Oatmeal*
Serves 4
Printable Recipe

This makes a frequent appearance on our seasonal Winter breakfast table. Spiced with warm spices and topped with crunchy toasted pecans, it's filling, delicious and always welcome!

60g of shelled pecan nuts (1/2 cup)
825ml of water (3 1/2 cups)
160g of old fashioned rolled oats (2 cups)
75g of raisins (1/2 cup)
1/4 tsp salt
1/2 tsp pure vanilla extract
freshly grated nutmeg
2 TBS firmly packed soft light brown sugar
250ml of low fat milk to serve (1 cup) or to taste
ground cinnamon to dust over top

Place the pecans in a dry skillet over medium high heat. Cook and stir, until golden brown and fragrant. Set aside to cool and then chop them coarsely. The toasting should only take about 5 minutes.

Combine the water, oats, raisins and salt in a medium saucepan. Bring to the boil then reduce to a slow simmer and simmer for about 5 minutes, stirring frequently, until the oats are tender and cooked. Remove from the heat. Stir in the brown sugar, vanilla and freshly grated nutmeg to taste. Divide into heated serving bowls and serve with some milk poured over top (if desired), a dusting of cinnamon and 1/4 of the toasted pecans.


  1. I wish I could fall in love with wet oatmeal..:-) so good for us!
    Love it dry:-)

  2. I'm a huge fan of oatmeal and have eaten it for breakfast every day since I was a child. I never get tired of it and it fills me up and staves off any hunger pangs really well. I usually mix in brown sugar, cinnamon and a touch of milk. Or lingonberry jam and vanilla yoghurt.

  3. I like it dry too Monique, and in cookies, cakes, pies . . .

    Marie, your version sounds quite delicious! I love anything with jam and yoghurt!

  4. Yum...I eat oatmeal every morning. I make mine with milk instead of water for some protein. I also throw in about a tbsp of ground flaxseed. It's all so good.

  5. Looks delicious!! I will definitely try it!

  6. I hope that you enjoy it taylors!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!