Thursday, 19 January 2012
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*
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.
Over in The Cottage this morning, a delicious Deep Dish Chicken Pie.