Overnight Oats With Cardamom and Pistachios

[Image: Courtesy of Vicky Cohen]

Although they’re quick and easy, oats are hardly boring! Take it from sisters Vicky Cohen and Ruth Fox, whose Middle Eastern-inspired recipe for overnight oats with cardamom and pistachios appears in their vegan cookbook Tahini and Turmeric (Da Capo Press, 2018). Reflecting on childhood memories of their dad peeling pomegranates and their mom topping her oatmeal dinner with those ruby red seeds, the authors have spiced up this traditional breakfast dish, adding extra crunch, color, and sweet and savory flavors with pistachios, cardamom and a dash of pure maple syrup (which can be switched with honey, but then the dish won’t be vegan).

RELATED: Taste – Cinnamon Pear Chips

Persimmons abound in fall, and you can replace them with figs or stone fruits in summer, and pears in winter. The authors suggest spas serve the tasty treat in small mason jars or clear glasses with spoons, and dicing—rather than slicing— the persimmons to fit. “You can offer extra honey, maple syrup or agave on the side if guests want to add sweetness,” they note. “To save time, the oat mixture can be prepared separately the night before, and the cups assembled just prior to serving or as needed.” Finally, you can top the treat with edible flowers for a beautiful presentation.

Tahini & Turmeric

Overnight Oats With Cardamom and Pistachios Recipe

Yields 2 servings

1 cup old-fashioned rolled oats

2 Tbsp. chia seeds

1/4 tsp. ground cardamon

RELATED: Taste – Green Immuni-Tea

1/8 tsp. salt

2 cups unsweetened non-dairy milk, lukewarm

3 Tbsp. pure maple syrup

1 cup pomegranate seeds

1 Fuyu persimmon, seeded and sliced

1/3 cup shelled pistachios, roughly chopped

Combine oats, chia seeds, cardamom and salt in a large bowl. In a separate bowl, mix the milk and maple syrup well, until syrup dissolves (the lukewarm temperature will help). Pour the liquid over the oat mixture and stir well. Arrange one quarter of the pomegranate seeds, persimmon slices and pistachios at the bottom of each of two containers. Top each with one quarter of the mixture. Repeat until the jars are full. Cover and refrigerate overnight.

For your chance to win a copy of Tahini and Turmeric, find @dayspamagazine on Instagram.

–by Marina Kay

Tell us your thoughts! Leave a Facebook Comment

More