I am absolutely in love with this oatmeal! I think I am finally starting to figure out this spice game that I was clueless about for way too long. The only spice I was comfortable with, for quite some time, was cinnamon, although I did have a rocky start with it as well. For about a half of my life I was certain I hated it, but then I realized that my cinnamon turn off was caused by things I tried containing way too much of this spice. Once I started using it as an accent, and not as a main ingredient (ha-ha! not funny!), it suddenly started to make sense to me. Nowadays, I can attest I like cinnamon very much.
Turmeric, however, intrigued me for some time, but I just could not make myself like it in anything even a bit. (Well.. except for curry, I guess). But its amazing, even miraculous qualities kept me hoping and trying. Did you know that turmeric has anti-inflammatory properties? It also has long been used in Chinese medicine to support detoxification and decreased cancer risk. At the moment, the new studies are being conducted to investigate its potential for improving cognitive function, blood sugar balance, and kidney function. Seriously, how could one give up on something so amazing? And I am so glad I didn’t!
Here is the trick. First of all, I am gonna sound like a broken record right now, but, like with so many other things, moderation is the key here. Turmeric is quite strong and fragrant, but when diluted in milk and complemented with a pinch of cinnamon and salt, it can give something as bland as oatmeal a nice earthy flavorful, yet subtle, undertone. And did I mention fabulous color? 😉 Pair it with some sweet fruit and it will blow your taste buds away. Sautéed persimmon works as a perfect companion here. Natural sweetness in persimmon will caramelize as it cooks making it taste almost a candy-like. I took things to the next level and used ghee to sauté, which intensified the caramel taste in persimmon even more.
I really hope you give this golden spiced breakfast a try and share my excitement and triumph on achieving another milestone in my spice quest!✌️ 🙂
- 2 cup milk of your choice (I used cashew milk)
- ¾ tsp turmeric
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup rolled oats
- 2 tsp sweetener of your choice, optional (maple syrup, agave syrup, or, my personal favorite Just Date Syrup)
- 2 tsp ghee (for vegan option use coconut oil)
- 1 fuyu persimmon, top removed and cut into 8 wedges
- ¼ tsp ground nutmeg
- mint leaves
- sweetener of your choice, maple syrup, agave syrup, or, my personal favorite Just Date Syrup
- In a pot, whisk together milk, turmeric, cinnamon and salt, and heat over medium high heat. Once milk starts to simmer, stir in oats and sweetener (if using), reduce heat to low, cover and cook, stirring occasionally, for about 5 minutes, or until oats are soft and thick. Remove from heat and let stand for a minute or two.
- While the oats are cooking, sauté persimmon. Melt ghee (or coconut oil) in a small skillet over medium-high heat. Once hot, add persimmon wedges, sprinkle nutmeg on top and sauce the fruit for about 3 minutes on each side.
- To serve, divide cooked oatmeal between two serving bowls, arrange sautéed persimmon wedges on top, add berries and mint and drizzle with sweetener.
- Enjoy while hot!