We love oatmeal! Most of the breakfasts in the Methodology kitchen include oatmeal because it's such a comforting, wholesome way to begin your day.
And oatmeal acts like a sponge that absorbs whatever spices you add to it. With a little creativity and experimentation, it's easy to keep oatmeal in your regular rotation without getting bored with it.
This vanilla cardamom oatmeal recipe is one of our favorites because it reminds us of drinking a warm cup of spiced chai.
And, as always, we don't add any sweeteners to our food, including our oatmeal. We think that the spices and touch of healthy fat give these oats a complex flavor on their own.
A serving of 39 grams of dry oats gives you over 15% of your daily recommended
1 cup (501 grams) gluten-free steel cut oats
2 cups water
2 cups unsweetened almond milk
1 teaspoon Saigon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon grass-fed ghee or extra virgin coconut oil
In a pot, bring the water and almond milk to a gentle boil.
Stir in the oats, cinnamon, cardamom, nutmeg, vanilla, and salt and return to a boil.
Decrease to low heat and partially cover. Cook the oats, stirring occasionally, for about 25 minutes or until thickened.
Remove from the heat and stir in the ghee or coconut oil.
Serve warm or let cool and save for the week ahead.
This entire recipe includes
16 grams of fat
72 grams of carbohydrates
14 grams of protein
10 grams of fiber