Cook pecans in a Dutch oven over medium-high heat, stirring constantly, 5 to 6 minutes or until toasted. Remove pecans, and wipe Dutch oven clean.
Bring juice, milk, and next 3 ingredients to a boil in Dutch oven over high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until thickened. Remove from heat. Cover and let stand 10 minutes. Stir in cinnamon sugar, vanilla, and toasted pecans. Serve immediately.
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I tried this recipe because I wanted something more than the usual box recipe on the Quaker container. Great idea using apple juice for the added flavor. I made the following modifications to the original recipe: I replaced the apples with raisins, skipped the pecans, and only made half of the recipe. I have saved this recipe and use it as a go to when wanting oatmeal for breakfast.
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