Starting the day with oatmeal has become a little ritual for me - and I’m always playing around with different combos. This one has become a favorite – right up there with my Orange Peel & Date Oatmeal.
Oats have been a breakfast staple for centuries, from traditional Scottish porridge to modern overnight oats. I love how versatile they are – a blank canvas for whatever flavors I’m in the mood for, or just whatever the fridge happens to offer that day – be it something classic or inspired by Indian spices I keep coming back to.
In this version, wild blueberries melt right into the oats, while ginger and cardamom add a warming depth. A handful of roasted salted almonds brings just the right crunch and a little salty contrast. It’s simple, comes together in minutes and is one of those bowls I always come back to.
Spiced Oatmeal with Wild Blueberries & Salted Almonds
Ingredients
- 40 g rolled oats ½ cup
- 240 ml milk or water
- 1 g ground cinnamon ¼ teaspoon
- 1 g ground ginger ¼ teaspoon
- 1 g ground cardamom ¼ teaspoon
- 60 g wild blueberries fresh or frozen (¼ cup)
- Sweetener to taste e.g. honey or maple syrup (1–2 teaspoons)
- 15 g salted almonds roughly chopped (2 tablespoons)
- Optional: Fresh fruit slices for topping
Instructions
- Add the oats and your choice of milk or water to a small saucepan. Bring to a boil, stirring frequently.
- Add the cinnamon, ginger, and cardamom. Stir in the wild blueberries and let simmer over low heat for about 5 minutes, until creamy. Sweeten to taste.
- Spoon into a bowl and top with fresh fruits and the salted almonds.
Notes
- Adjust the spices to your taste. A little nutmeg or clove works well too.
- For extra creaminess, use full-fat coconut milk or oat milk.
- Maple syrup or date syrup also work great as sweeteners.
- Twist Ideas:
- Add a spoonful of almond butter, tahini, or some yogurt for extra creaminess.
- Stir in grated apple or mashed banana for natural sweetness.
- Swap wild blueberries for chopped dried figs or dates.
- For crunch, top with toasted coconut flakes or granola instead of almonds.
- Add a few saffron strands while cooking for a subtle floral note.
Nutrition
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