Cardamom Pomegranate Oatmeal

Take your typical morning oats on a Persian holiday with cardamom, pomegranate, pistachio and a touch of honey. It makes apples and cinnamon sound positively boring!

COOKING OATMEAL IN AN INSTANT POT

This is one of those times when it actually tastes better in a pressure cooker because the cardamom and cinnamon have more of a chance to open up, but cook this recipe however you'd like.  It honestly doesn't cut down on time to use an Instant Pot, in fact it takes a few minutes longer but it infuses more flavor into the product. It also results in a really creamy oatmeal so it sort of depends on the texture you prefer. 

Brian Severson Farms Rolled Oats: A Hidden Treasure

We are obsessed with farm-fresh raw rolled oats and once you taste them you will be too. Why? At Foodocracy, we're proud to partner with Brian Severson Farms to bring you exceptional raw, organic rolled oats. The Severson family raises organic, non-GMO grains on their small farm in Illinois, working from start to finish to ensure quality at every step. Unlike mass-produced oats, these hulless oats, a unique variety known as *Avena nuda*, naturally shed their hulls during harvest, preserving the full raw nutrition and quality. Brian Severson's oats are non-GMO, certified organic, and minimally processed without heat treatment. Cold-rolled into thick, old-fashioned oatmeal, these oats retain their exceptional taste, a result of the darker oat variety chosen for flavor over appearance. Enjoy pure, farm-fresh oats that have never left the care of this small, family-owned farm.

CARDAMOM POMEGRANATE OATMEAL

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Category

Breakfast

Servings

1 Bowl

Take your typical morning oats on a Persian holiday with cardamom, pomegranate, pistachio and a touch of honey. It makes apples and cinnamon sound positively boring!

Author:

Lisa Riznikove

Ingredients

• 1 Cup Farm Fresh Rolled Oats

• 2 Cups Water
• 2 Cardamom Pods
• 1 Cinnamon Stick
• Dash of Salt
• 1/4 cup Fresh Pomegranate Seeds
• 1/4 Cup Raw Pistachios
• 1/2 teaspoon Cinnamon
• Honey to taste

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Directions

1. Lightly toast the pistachios in a dry skillet until fragrant and set aside.

INSTANT POT DIRECTIONS

1. In a pressure cooker combine the oats, water, cardamom pods, cinnamon stick and salt. Pressure cook on high for 2 minutes and let come to pressure for 8 minutes (the longer it sits the more creamy it gets). 

STOVETOP DIRECTIONS

1. On Stovetop bring water to a boil, reduce to a simmer and gently fold in the oats and seasonings stirring constantly for 3 minutes, take off the heat and let rest for 5 minutes.

ASSEMBLE AND SERVE

1. Discard the cardamom pods and cinnamon stick and pour into a bowl.

2. Add the toasted pistachios, pomegranate seeds and sprinkle with cinnamon.

3. Drizzle all over with honey and serve.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.