Filled with warm flavors of vanilla, cardamom, cinnamon, and maple, this oatmeal is a comforting breakfast perfect for a cold winter day. Read on for the recipe!
Despite growing up with numerous Norwegian traditions and recipes, I’d never cooked or baked with cardamom until this recipe.
Ever since trying cardamom buns in Norway, I’ve been mulling over the idea of adding this warm spice to a bowl of oatmeal. Just as chai spices can warm you from the inside-out, cardamom and cinnamon bring a warmth to this recipe that has nothing to do with cooking these oats over the stove.
What You’ll Need:
- Unsweetened vanilla almond milk (any milk will work)
- Rolled oats (not the quick-cooking kind)
- Ground cinnamon
- Ground cardamom
- Pure maple syrup
- Vanilla extract
- Toppings of choice
Let’s Talk about Toppings
While peanut butter and Greek yogurt are usually my go-to oatmeal toppings, I didn’t want anything to overpower the cardamom flavor. Instead, I went with sliced bananas for a little more sweetness and roasted, unsalted pistachios for nutty flavor and crunch.
However, because the spices are strong and savory, I think adding pomegranate seeds or blueberries would add a wonderful brightness to the dish. If you have them, lingonberries or even lingonberry jam would be delicious as well!
What are your favorite winter oatmeal toppings? I’d love to hear them in the comments below!
Vanilla Cardamom Oatmeal
- 1 cup unsweetened vanilla almond milk
- 1 cup water
- ½ cup rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 tablespoon pure maple syrup or to taste
- Pinch salt
- ½ teaspoon vanilla extract
- Fruit nuts, and extra milk for topping
- Add water and almond milk to a small pot over medium-high heat; bring to a boil.
- Once boiling, stir in oats, cinnamon, cardamom, maple syrup and salt. Reduce heat to medium-low and simmer for 3 minutes. Stir in vanilla extract.
- Turn off heat, cover and let sit for 5 minutes.
- Divide oatmeal evenly into two bowls. Add desired toppings of choice and dig in!