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  • Writer's pictureCheyenne

Indian-Spiced Oatmeal

Updated: Apr 1, 2020


2 tbsp warm milk

Pinch of saffron

1 cup water

½ cup whole milk

Pinch of salt

1 ½ cup old fashioned oats

1 tsp cardamom powder

¼ cup sugar, or to taste

½ tbsp finely chopped almonds

½ tbsp raisins


  1. To the warm milk, add a few strands of saffron. Set aside

  2. In medium sized pot, add water and milk. Let it heat until just bubbling and then stir in the oats

  3. Allow oats to simmer for about 4 minutes

  4. Add in the cardamom powder and sugar. Stir until combined. Now toss in the almonds and raisins

  5. Cook for 5 more minutes. If you find the oats become to thick, add a little more milk until desired creaminess

  6. Pour in the saffron milk and cook a minute longer. Serve warm!

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