Make this tasty breakfast porridge when you need a change from the usual oatmeal routine. Creamy and warming with fragrant spices, this is the perfect dish to liven up any morning. Coconut milk adds a welcome richness to the steel-cut oats and the saffron and vanilla bean contribute an exotic twist. Sweetened by apricots and a touch of honey, this is a breakfast fit for the gods.
Golden Chai-Spiced Steel-Cut Oats with Apricot and Pistachios
Substitute almond milk for the coconut milk for a lighter result. If you don’t have saffron on hand, try a small pinch of turmeric to give the oats a similar golden glow.
For the oats:
½ cup steel cut oats, soaked overnight in 1 cup water
1 cup water
¾ cup unsweetened coconut milk
Seeds from ½ vanilla bean, pod reserved
Pinch sea salt
5 unsulfured dried apricots, thinly sliced
8 cardamom pods
4 star anise
1 cinnamon stick, broken into small pieces
Honey or maple syrup, to taste
Coconut milk or almond milk
Drain oats and add them to a small pot. Add water, coconut milk, saffron, vanilla bean seeds and pod, salt and apricots. Place cardamom, star anise, cloves and allspice into the center of a piece of cheese …read more