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On days that I work from home, there is nothing better than making myself a piping hot bowl of oatmeal when it’s cold outside.
The creamy oats serve as a blank canvas to which I love adding spices, fruits, nuts and seeds, anything you like really.
My inspiration for this oatmeal comes from kheer, an Indian rice pudding, often made during the holiday season.
Cardamom, rosewater and almonds are common flavors in kheer, however I added some coconut and figs for some creaminess and sweetness.
This oatmeal is completely healthy and vegan, but it totally tastes like dessert, or shall I say kheer.
Hope you guys love it as much as I do.
Fig Almond & Cardamom Oatmeal
INGREDIENTS
for oatmeal
- 3/4 cup old-fashioned oats
- 1 1/2 cups unsweetened almond milk
- 1 1/2 cups water
- 1/2-3/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1 tsp rosewater
toppings per person
- 2 figs, sliced horizontally
- 1 tbsp unsweetened shredded coconut
- 2 tsp chia seeds
- 2 tbsp sliced almonds
INSTRUCTIONS
- On medium heat, add oats, almond milk and water.
- Add ground cardamom and cinnamon, and rosewater. Stir.
- This is what you'll have after 5 minutes or so.
- Cook the oatmeal for another 10 minutes, this is what you should have. Thick and creamy oatmeal.
- Split the oatmeal between 2 bowls.
- Add the toppings. Enjoy!
Nutrition
What are your favorite oatmeal toppings? Have you ever tried cardamom in oatmeal?
