Servings: 2 serving
Ingredients
For the Oatmeal:
- 1 cup steel-cut oats
- 4 cups water
- 1/2 cup almond milk or another plant-based milk
- 1 pinch of fine sea salt
- 1 tbsp freshly grated ginger
- 1 cinnamon stick
For the Honey Infusion:
- 1/2 cup raw honey
- 1- inch piece of fresh ginger thinly sliced
- 1 vanilla bean split and scraped
Toppings:
- Fresh seasonal berries such as raspberries, blueberries, and strawberries
- Chopped toasted almonds or hazelnuts chopped
- Edible flowers for garnish optional
- A sprinkle of chia seeds
- A dollop of almond butter or cashew butter
- A twirl of orange zest
- cubed apple baked for 10 mins
Instructions
Prepare the Honey Infusion:
- In a small saucepan, combine honey, sliced ginger, and vanilla bean (including the pod). Gently warm over low heat for about 10 minutes. Do not boil. Remove from heat and let it infuse while preparing the oatmeal.
Cook the Oatmeal:
- Bring water to a boil in a large pot. Add the steel-cut oats and a pinch of salt, then reduce the heat to a simmer.
- Add the freshly grated ginger and cinnamon stick.
- Cook the oats, stirring occasionally, for about 25-30 minutes until the oats are tender and creamy.
- In the last few minutes of cooking, stir in the almond milk for extra creaminess.
Final Touches:
- Drizzle the ginger-infused honey over the cooked oatmeal. Adjust the sweetness according to taste.
Add Toppings:
- Top the porridge with fresh seasonal berries, toasted nuts, a sprinkle of chia seeds, and a dollop of nut butter.
- For an extra touch of elegance, garnish with edible flowers.
Serve:
- Serve the oatmeal hot, ensuring each bowl is beautifully presented with the toppings artistically arranged.
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
