Description
Creamy dreamy cardamom pistachio oatmeal, naturally sweetened with sticky medjool dates, loaded with cardamom flavor, and topped with drippy homemade pistachio butter. Heaven!!
Ingredients
Scale
- 1 cup almond milk (used my cashew almond milk blend)
- 1/2 cup rolled oats*
- 1/4 tsp ground cardamom or 6 cardamom pods, crushed in a mortar**
- 1/4 tsp vanilla extract or ground vanilla bean
- 1/4 tsp kosher salt
- 3 medjool dates, pitted and torn
- 1-2 tbsp pistachio butter, for topping
- Cold milk for serving
Instructions
- Add the almond milk, rolled oats, cardamom, vanilla, salt, and dates into your pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook. Once the oatmeal starts to thicken, I like to take a spatula and gently break up the dates even more so they infuse the oatmeal with even more sweetness.
- Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for anywhere between 5-10 minutes. If you used cardamom pods, fish these out first, then cover and let the oatmeal rest. This is my secret for getting super creamy oatmeal with the perfect texture. Then pop the oatmeal into a bowl, cover with a generous dollop of pistachio butter and a splash of cold almond milk.
Notes
*Love using a mix of both rolled oats and Bob’s Red Mill protein oats to bump up the protein content of this – just use 1/4 cup of each.
**I’m typically pressed for time in the morning and don’t want to spend a lot of effort on my breakfast. But, if you have an extra 5 minutes, let the milk and cardamom pods steep in a pot on medium heat to infuse even more flavor.