Old fashioned rolled oats meet East Indian spices for a sweet power breakfast that won’t let you down!
Servings: 4
Ingredients
- 4 cups water
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger (or to taste)
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 pinch black pepper, ground
- 1 pinch sea salt
- 1 cup raw rolled oats (thick “old fashion” style)
- ¼ cup Organic Valley Salted Butter
- ¼ cup Organic Valley Heavy Whipping Cream
- 2 teaspoons flax seed, ground raisins to taste (optional)
- 1 tablespoon honey (optional, or maple syrup)
- Organic Valley Lowfat Milk (optional)
Step 1
In a medium-sized heavy saucepan over moderate heat, bring the water to a boil. Add the spices and reduce heat slightly.
Step 2
Add the oatmeal, sea salt, and butter. Reduce the heat, cover, and simmer for 30 minutes, stirring occasionally. Add a small bit of water (or Organic Valley Milk) if needed, during the cooking process.
Step 3
Remove from the heat and stir in the cream, flax, and any of the sweet options. Pour on a bit of lowfat milk if you prefer oatmeal with a moat (“moatmeal”)!
Notes:
Adjust spices as needed. For a quick spice fix, place 4 no-caffeine chai spice tea bags into the water to brew. Just remember to pull them out before adding the oats!
