Over the years I’ve transitioned from a first-thing-in-the-morning breakfast eater to a some-time-before lunch breakfast eater. And by ‘lunch’ I mean the hour that I step away from my desk to get a bit of exercise.
Because I pack my breakfast with me to work, I’m still relying mostly on smoothies, which I pack in a jar and throw into the side pouch of my backpack, and overnight oats, even as the weather becomes cooler.
I do love warm oatmeal, though I don’t make time for it very often. Not that warm oatmeal takes all that long to make, quite the opposite. And I could probably make it in the microwave at work if I wanted to. In fact, I could make my entire breakfast at work – my company provides a generous breakfast including fresh bread delivered every morning, fruit, yoghurt, cheese, and a good selection of muesli and a few other things.
But when it comes to my food, I am nothing if not a creature of routine (you may have garnered that from reading my meal plans). So I kept thinking about warm oatmeal but never getting around to making any until a day recently when the stars lined up (I was working from home and a friend called to ask me how to make oatmeal) and warm oatmeal was had.
This oatmeal combines rolled oats with a grated pear, some fresh ginger, and a touch of cardamom. It ends up being about as much pear as oats, which keeps things on the lighter side and creates a delicate sweet flavour without adding any sugar. Pear and ginger are such a lovely combination, and punchy cardamom kicks things up a notch. If you’re not familiar with using cardamom, tread carefully; a little goes a long way.
Oats are rich in indigestible carbohydrates called beta-glutens which help to lower blood cholesterol levels. Oats are also host to a number of phenolic compounds which have antioxidant properties. Due to the high levels of those beta-glucans, oats are also helpful in stabilizing blood sugar. In fact, eating oats in the morning may help keep your blood sugar stable throughout the entire day. Oats are also a good source of dietary fiber and protein. Look for gluten-free oats if you’re celiac or have another gluten sensitivity.
warm oatmeal with pear, ginger, and cardamom
- 3/4 cup water
- 1/4 cup almond milk
- pinch of sea salt
- 1/2 cup rolled oats
- 1 small pear grated
- 1 Tbsp freshly grated ginger
- 1/8 - 1/4 tsp ground cardamom
- chopped walnuts and maple syrup to serve
- Combine the water, almond milk, and pinch of salt in a small pot, and bring to the boil.
- Add oats and stir well. Reduce heat to medium-low, and simmer until the oatmeal has thickened considerably.
- Stir in the grated pear, along with any juices, the grated ginger, and ground cardamom.
- Remove from heat, cover with a lid, and let sit for 5 minutes.
- Give the oatmeal another good stir, then spoon into a bowl.
- Serve hot, with chopped walnuts and good quality maple syrup.
Cardamom is a very strong spice, so tread carefully. You may want to start with just 1/8 tsp and add a touch more if you like. It's better to start with too little than to start with too much.
If you like a looser oatmeal increase the water to 1 cup.