The flavor combination of Raisin, Date, and Walnut has been my favorite packaged oatmeal forever. So I’m really happy to have a homemade version that tastes even better. I love the spicy warmth, creaminess, and bursts of flavor I get from eating this oatmeal recipe. The raisins and dates add just the right amount of chewiness. The chopped walnuts add that all so important crunch. Plus, I get to control all the ingredients and nutrients.

While developing this recipe, I learned from Sadia of Pick Up Limes that adding a full banana to oatmeal makes it creamier and sweeter. I have also discovered that it adds fuel for my day and keeps me full longer. That’s a win-win!

Oh, and ceylon cinnamon sticks have so much aroma and flavor. If you have some, use them! I’ve seen them listed as ingredients in fancy restaurant cookbooks, so I just had to try them with this recipe. If you don’t have sticks, you can use regular ground cinnamon will work great too. It won’t be exactly the same, but the end result will still be a warm, delicious, and satisfying bowl of oats.

Let me share with you how I put it altogether.

Ingredients for Making This Raisin, Date, and Walnut Oatmeal Recipe

Oatmeal – Old Fashioned Oats or Rolled Oats which take about 5-10 minutes to cook. You can use steel-cut oats, but they will take about 20 minutes.

Hot water – I use hot water to reduce cooking time. Milk or cold water works fine, but it will just take longer to boil. How much you use matters. Try to stick to a 2:1 ratio of water to oatmeal. That will help ensure that your oatmeal is hydrated enough to make it creamy, but not flooded like a soup.

Raisins – Nothing fancy here. 3 small snack boxes of sun dried raisins will get the job done. They add so much flavor, sweetness, and chewiness.

Dates – They are little pricey, but a bag of chopped dates is a good investment. Dates are great for adding sweetness to a variety of vegetarian dishes, but especially here. There are different varieties, but just find one that you like, or the cheapest one on the shelf. My store actually only had one type, so that’s what I bought. Also, my dates had a dextrose coating them. If you find that to be the case, you can eat them like that, or just rinse them under cold water. It makes for better pictures, that’s for sure!

Walnuts – Any chopped walnuts will do here. If walnuts aren’t your thing though, substitute others such as almonds or pecans.

Spices – Cinnamon, Nutmeg, and Cloves. As I mentioned, I used Ceylon Cinnamon sticks for this recipe during one trial and ground cinnamon for another. They both work and the end result is still delicious. Use what you have. But I’m telling you, the aroma of the ceylon is kinda addictive.

If you are using ceylon, you’ll need a way to grate them such as a microplane or zester. They do tend to break into pieces, which aren’t so appetizing. I recommend grating your ceylon over a separate dish so you don’t have to fish out the big chunks from your pot. Ground Ceylon is also available if that’s better for you.

I added just a touch of nutmeg and cloves because they enhance the flavors, plus pack a spicy 1-2 punch. Add them if you have them.

Maple Syrup – I used maple syrup in a trial, and then used brown sugar. They both work well as sweeteners. Use whichever you have on hand, or simple granular sugar works well too. The first time making this dish, wait until the oats are fully cooked to add your syrup and salt to adjust to flavor just how you like it. The sweetness and saltiness should balance each other out.

Kosher Salt – I found 1/2 teaspoon of kosher salt to bring out the best flavor with oatmeal. You may need to adjust the amount based on your preference or dietary needs. If you are using sea salt, use less to start.

How to Make This Raisin, Date, and Walnut Oatmeal Recipe

To a medium sauce pan, add 1 cup of old fashioned oats or rolled oats, plus 2 cups of milk or hot water. Turn the burner up to high. Once it starts to bubble, turn the heat down to medium-low for about 5 minutes, or until the oats look creamy and taste fully cooked.

While waiting for the oats to come up to a brief boil, start adding ingredients. Start with banana slices so they can start to breakdown and add lots of creaminess. Then add the spices: cinnamon, ground cloves, and ground nutmeg. If using ceylon cinnamon stick, zest about an inch of the stick over a separate plate or bowl. The stick will break a bit, leaving chunks you don’t want in your oatmeal.

You could definitely add salt and maple syrup here if you’d like. However, until you get used to how much salt and syrup you like in this dish, I’d wait until just before serving so that it tastes just right to you.

For a simplified recipe, you could just add the raisins, dates, and walnuts in while the oats are cooking. If you want to impress someone, wait until you’ve divided the oatmeal into bowls, then top as garnish.

This recipe, with raisins, dates, and walnuts, makes about 2 1/2 cups. That’s enough for two large servings.

Enjoy all the warmth of the spices and the sweetness of the chewy raisins and dates. Crunch on those delightful walnuts and indulge in the creaminess of the oatmeal and banana.

FAQ About Raisin, Date, and Walnut Oatmeal

What is the ratio of water to oats for oatmeal?

It’s recommended for oatmeal to use a 2 to 1 ratio of water to oats. I use this ratio in my recipes and it works every time! It provides just the right amount of moisture to make the oats creamy and cook quickly. I’ve found that using much more and my oats are swimming in a soup. When using less, my oats are still grainy and don’t fully cook.

Can I use milk instead of water?

Of course! Any milk will do. Whole, 2%, skim, plant milks all make for creamy, delicious oatmeal. They also bring with them their own flavors. So keep that in mind. I opted for water because I can make it hot right out of the tap, and it’s zero calories.

Did you make this recipe? Share your experience in the comments below and photos on instagram @theflavorfanatic1.

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