A creamy, warming breakfast with soothing benefits for body and mind. This oat porridge based on almond milk, aromatic cardamom and cinnamon is a classic of the Ayurvedic morning routine – ideal for cool days and a calm Vata-Agni.
Ingredients (for 2 servings)
Base:
100 g rolled oats (preferably gluten-free)
300–350 ml unsweetened almond milk
1 tbsp Ghee
½ tsp Cardamom (ground or freshly crushed)
½ tsp Cinnamon (Ceylon)
1 tbsp date syrup or 1 pitted Medjool date, finely chopped
1 pinch salt
Optional:
1 tbsp almond butter, a touch of vanilla or a few raisins
Topping Ideas:
as desired Sliced banana or apple compote
as desired Roasted almond slivers
a pinch cinnamon for dusting
Instructions (approx. 10 minutes)
Cook the oats: Heat almond milk with a pinch of salt in a pot. Stir in the rolled oats and simmer gently for about 5–7 minutes, stirring occasionally, until you have a creamy porridge.
Refine: Stir in cinnamon, cardamom, Ghee and date syrup. Add a little more almond milk or water if the consistency becomes too thick.
Serve: Pour into bowls, garnish with toppings of your choice and enjoy warm.
Ayurveda Tips:
Best time of day: Ideal as a first breakfast – warm, easily digestible and satisfying.
Constitution: Particularly nourishing for Vata; balancing for Pitta; Kapha can reduce Ghee and sweetness.
Tip: If you have little appetite in the morning, you can reduce the portion and add some grated apple.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 280 kcal | 14.0% |
| Protein | 5.5g | 11.0% |
| Carbohydrates | 30.2g | 10.1% |
| Fat | 13.0g | 18.6% |
*Based on a 2000-calorie diet
