Introduction
In recent years, the ancient wisdom of using food as medicine has experienced a renaissance, with this golden-hued oatmeal being a perfect example of this fusion. The recipe draws inspiration from traditional Ayurvedic medicine, where turmeric has been used for thousands of years to combat inflammation. This modern interpretation combines that ancient knowledge with contemporary nutrition science, incorporating ingredients known for their anti-inflammatory properties. Originally created as a response to the growing interest in functional foods, this breakfast bowl has become a favorite among health-conscious individuals and wellness practitioners alike. It's particularly popular during cold winter months when the body needs both warmth and immune support.
Ingredients
• 1 cup steel-cut oats
• 3 cups water
• 1 cup unsweetened almond milk
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1 tablespoon coconut oil
• 1 cup mixed berries (fresh or frozen)
• 1/4 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
• 2 tablespoons honey or maple syrup
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
Step 1:
Toast mixed nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning. Set aside.
Step 2:
In a medium saucepan, bring water and almond milk to a boil over high heat.
Step 3:
Add steel-cut oats, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
Step 4:
Add turmeric, cinnamon, black pepper, salt, and coconut oil. Stir well and continue cooking for 15-20 minutes until oats reach desired consistency.
Step 5:
Remove from heat and stir in vanilla extract and chia seeds.
Step 6:
Divide into bowls and top with berries, toasted nuts, and a drizzle of honey or maple syrup.
Q: Can I make this with regular rolled oats?
A: Yes, but reduce cooking time to 10-12 minutes and adjust liquid ratio to 1:2 (oats:liquid).
Q: Can I make this ahead of time?
A: Yes, prepare a large batch and reheat portions throughout the week, adding extra liquid as needed.
Q: Is this recipe naturally gluten-free?
A: Steel-cut oats are naturally gluten-free, but ensure certified gluten-free oats if you have celiac disease.
• Steel-cut oats can be substituted with rolled oats, but cooking time will need to be adjusted.
• Any plant-based milk can be used in place of almond milk.
• Black pepper enhances turmeric absorption.
• For a vegan version, use maple syrup instead of honey.
• Fresh berries are preferred but frozen work well too.
• Store-bought toasted nuts can be used to save time.
• Contains tree nuts and may contain traces of gluten.
Serve hot, garnished with additional berries and nuts if desired. For extra creaminess, add a splash of warm almond milk before serving.
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat with additional milk to restore creamy consistency.
Toast nuts while waiting for liquid to boil. Prep berries and measure other ingredients while oats are cooking.
- Don't skip the black pepper as it enhances turmeric absorption
- Stir occasionally but not constantly to achieve creamy texture
- Add more liquid if oats become too thick during cooking
For overnight oats version, combine ingredients except nuts and berries in a jar and refrigerate overnight. Top with garnishes before serving. For a protein boost, add a scoop of vanilla protein powder after cooking.
Serve with green tea or golden milk latte for additional anti-inflammatory benefits.
Year-round recipe, especially comforting in fall and winter months
Contains tree nuts (almonds, walnuts, pecans). May contain traces of gluten if oats are not certified gluten-free. Safe for dairy-free and egg-free diets.
