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# Recipe of the week: Cinnamon-Raisin Oatmeal - highly recommended
- URL: https://www.foodconsumer.org/cinnamon-raisin_oatmeal_1024130623/
- Published: 2013-10-24T19:22:00.000Z
- Updated: 2026-09-22T16:21:20.000Z
- Description: Rolled oats simmered with raisins and cinnamon, with dried-apricot and apple variations, from Neal Barnard's Breaking the Food Seduction. Each 1-cup serving has 210 calories and 4.8 grams of fiber.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

As the mornings start to get chillier, swap your summertime smoothie for a warm, comforting bowl of fiber-filled oats!

Hearty, old-fashioned rolled oats in the morning will keep you satisfied until lunchtime. Raisins add a bit of natural sweetness with no added sugar.

Makes 2 1-cup servings

**Ingredients**

4 cups water   
2 cups old-fashioned rolled oats   
1/2 cup raisins   
1/2 teaspoon cinnamon   
1/4 teaspoon salt   
fortified vanilla soy or rice milk (optional)

**Directions**

Combine all ingredients, except nondairy milk, in a heavy saucepan. Bring to a boil, lower heat, and cook, stirring occasionally, for about 10 minutes, or until cooked to your liking. Serve plain or with vanilla soy- or rice milk, if desired.

Variations:  
• For Cinnamon-Apricot Oatmeal, replace raisins with 1/2 cup chopped dried apricots. Cook as directed.  
• For Cinnamon-Apple Oatmeal, reduce water to 3 1/4 cups and replace raisins with 1 apple, peeled and coarsely chopped. Cook as directed.  
• Omit raisins, cook as directed, and top each serving with a dollop (about 1 teaspoon) of fruit-sweetened jam or jelly

Per serving: 210 calories; 2.6 g fat; 0.5 g saturated fat; 11.3% calories from fat; 0 mg cholesterol; 7 g protein; 41.7 g carbohydrates; 11.1 g sugar; 4.8 g fiber; 155 mg sodium; 38 mg calcium; 2.2 mg iron; 0.5 mg vitamin C; 0 mcg Beta Carotene; 0.3 mg vitamin E

Source: [*Breaking the Food Seduction*](http://www.pcrm.org/shop/byNealBarnard/breaking-the-food-seduction?ref=foodconsumer.org) by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.