The colder months always have me reaching for warm comfort foods like soups and roasted vegetables. When it comes to a winter breakfast recipe I am almost always reaching for a healthy porridge. I always use gluten-free steal cut oats as they tend to have more nutrients compared to the other oat options. They take a little longer to cook than the quick roll kind but I find they taste so much better it makes it worth the wait. I like to make a big serving at the beginning of the week and then I can eat it for 2-3 days. I love oatmeal but even I can admit it can be a little bland. I like to think of boring foods are just an opportunity for creative cooking. This tasty porridge recipe is inspired by Ayurvedic health guidelines*. This oatmeal utilizes spices which are vitamin and mineral rich additions (I like mine extra spicy so feel free to adjust to your taste). This delicious recipe also has plenty of rich, fatty add-ins which make this recipe extra nourishing. And like all my recipes it include my five favorite supplements.
1/2 cup steel cut oats
1 1/2 cups water
A pinch of salt
2 tablespoons chia seeds
1/4 cup almond milk
1 tablespoon turmeric
1 tablespoon cinnamon
2 teaspoons cardamom
2 teaspoons ground ginger
a dash of nutmeg
2 tablespoons ground flax seed
1 teaspoon maca powder
2 tablespoons hemp seed
2 medjool dates de-seeded and chopped into small pieces
1 tablespoon ghee
3 tablespoons unsweetened shredded coconut
3 tablespoons chopped walnuts
honey or sweetener to taste
On a stove top bring water and salt to boil over med-high heat.
Add in oats and stir occasionally to prevent clumping.
When almost all the water has been absorbed add the chia seed (about 12 minutes). This will create a thicker texture.
If the oatmeal seems at all dry just add a little more water.
While the oats are cooking heat the almond milk on the stove top on low.
Add in the turmeric, cinnamon, cardamom, ginger, and nutmeg.
Keep the milk warm as the oats continue to cook.
Bring it all together:
When the oats are ready, pour the warm spiced milk on top.
Add the flax seed, powder, and hemp seed, stir well to incorporate.
Top with the dates, ghee, walnuts, and shredded coconut.
Sweeten to taste.
I love this oatmeal recipe because I find it keeps me full longer than a classic porridge. It makes the rest of my day that much better knowing I have already eaten much of my daily fat requirements as well as vitamins. I will admit the dates and coconut make it quite high in sugar content so I encourage going easy on the additional sweeteners.
*Ayurveda is often called the sister science to yoga. It is the science of vitality. This is one of my favorite websites for free resources regarding Ayurveda. If you would like to hear more about how I use Ayurvedic principles in my life or are just curious about it please let me know and I will get back to you privately or create a post.
I hope you enjoy this recipe as we move into winter and all through the year.
Love and light,