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!

(Makes one bowl)

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

Directions

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

2. 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. 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). 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.

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

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

6. Drizzle all over with honey and serve.

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.

2. 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. 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). 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.

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

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

5. Drizzle all over with honey and serve.

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