This morning I really wanted oatmeal, but was out of bananas (except for frozen ones, which I don’t think work that well in oatmeal… prove me wrong?). So I decided to give Ellie Krieger’s Vanilla Spice Oatmeal another try. I gave this recipe a whirl back in February and wasn’t a fan, so I decided to give it some Suz-inspired tweaks to make it more palatable and even more nutrient dense.
- 2 tbsp chopped pecans
- 7 oz water
- Dash fine sea salt
- 1/2 cup old fashioned oats
- 1 tbsp raisins
- 1 tbsp ground flaxseed
- 1/4 cup 1% milk
- Small pinch ground nutmeg
- Drop vanilla extract
- Dash cinnamon
- 1/2 teaspoon blackstrap molasses (or to taste. Agave nectar would be nice, too)
- Toast pecans in a dry skillet over medium-high heat, stirring until fragrant. This should only take a couple minutes. Be aware- nuts burn quickly.
- Bring water and salt to a boil in a small sauce pot. Add oats and raisins and reduce to a simmer. Continue cooking, stirring occasionally, until tender.
- Turn off heat. Add milk, nutmeg, vanilla, cinnamon, flax, and molasses. Stir to incorporate.
- Transfer to a serving bowl and top with pecans.
Voila! Read about the benefits of molasses here. The original recipe called for brown sugar, which is made with molasses, so it was an easy substitute. If you like your oatmeal a little sweeter, you may want to add a little more, or do a combination of brown sugar/molasses.
I have a big day ahead of me! I need to hurry up and pack and get to Richmond. Will be back later tonight!