Old fashioned rolled oats meet East Indian spices for a sweet power breakfast that won’t let you down!

Servings: 4


  • 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”)!


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!