Instructions: To toast the walnuts: Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes.

In a small saucepan combine oats, milk, water, and salt. Bring to a boil over medium heat and cook, stirring, for 4 to 6 minutes or until thick and creamy. Spoon into 4 bowls. Pour over half-and-half and sprinkle with brown sugar, raspberries, and toasted walnuts, dividing equally. Serve immediately.

Yield: 3 cups

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