warm oatmeal with pear, ginger, and cardamom

warm oatmeal with pear, ginger, and cardamom // www.heynutritionlady.com

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.

warm oatmeal with pear, ginger, and cardamom // www.heynutritionlady.com

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.

warm oatmeal with pear, ginger, and cardamom // www.heynutritionlady.com

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.

 

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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 // www.heynutritionlady.com

Three years ago: Thursday Night Fry
Four years ago: Curried Potato Chickpea Patties

warm oatmeal with pear, ginger, and cardamom // www.heynutritionlady.com
5 from 1 vote
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warm oatmeal with pear, ginger, and cardamom

This warm and comforting bowl of oatmeal is fragrant with fresh pear, ginger, and cardamom.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Katie Trant

Ingredients

  • 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

Instructions

  1. Combine the water, almond milk, and pinch of salt in a small pot, and bring to the boil.
  2. Add oats and stir well. Reduce heat to medium-low, and simmer until the oatmeal has thickened considerably.
  3. Stir in the grated pear, along with any juices, the grated ginger, and ground cardamom.
  4. Remove from heat, cover with a lid, and let sit for 5 minutes.
  5. Give the oatmeal another good stir, then spoon into a bowl.
  6. Serve hot, with chopped walnuts and good quality maple syrup.

Recipe Notes

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.

 

warm oatmeal with pear, ginger, and cardamom // www.heynutritionlady.com



 

Comments

  1. Alissa says

    I’m in total agreement with you on the cardamom. I love it, but it’s quite intense, which I learned by making the mistake of throwing way too much into a dish. Ginger and pear sound like the perfect compliment for some cardamom. I’m like you and generally stick with a routine, quick breakfast during the week, but I’ll definitely give this a try one weekend soon!

  2. Sam @ PancakeWarriors says

    Love the know what you are eating section! So much awesome info in that little bit. I also really enjoy this recipe. I really adore pear but it often gets a little to mushy to eat. This would be a perfect use !

    • Katie Trant says

      Thanks Sam! Maintaining that section is a lot of work but people seem to really appreciate it. I know what you mean about mushy pear – this is definitely a great way to use up a mushy one!

  3. Kathryn says

    Really love the flavours in this Katie. It sounds so warming and comforting; just right for a dark and chilly morning

  4. Linda @ Veganosity says

    This sounds like a wonderful combination. I used ginger in an apple spice muffin that I made yesterday and it was too intense. I want to try it with the pear now because it sounds like a better fit.

  5. Emma @ Bake Then Eat says

    I love oatmeal but like you I am not really a first thing in the morning eater, so I tend to enjoy them at the weekend or when I have a little time to wake up and get things done before I sit down to relax.

  6. Sue says

    Love this, for speed I soak the oats overnight in the water/milk, then in the morning put in the microwave for 2mins to warm it a little then add the grated pear and spices. Sometimes I add the pear or even apple the night before too along the lines of Bircher recipes.

    • Katie Trant says

      Great idea! I do an apple cinnamon overnight oats that isn’t too dissimilar from what you described. Haven’t tried heating it up, but I’m sure it would be lovely!

  7. Neeta says

    This was lovely! Threw in some sunflower seeds and ground pecans as well. Also used a tablespoon of buckwheat groats
    Along with the oats.

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