Nordic Breakfast Oats with Maca Caramel
The snowfall and chill seems to be over for the winter here in Victoria. Christmas seems long behind us. We had our snowy winter, iced over fountains and ponds; some of us even dared to take our skates to the icy lakes. But even with the warmer days, the need for comfort food hasn't gone anywhere. Warm breakfasts at home of pancakes, hearty muffins, or filling hot cereal like these Nordic Oats.
Sophie from Wholehearted Eats has created a comforting, seasonal breakfast full of warmth, nourishment and a hint of sweetness just for us. These Nordic Oats are spiced with cinnamon and cardamom, made creamy with delicious cashew milk, and sweetened with raisins and a delectable, nutty caramel. Taking a few minutes out of your morning to create this hearty breakfast before heading out into the cold will be well worth it!
To make the Oats
- 2/3 Cup Oats
- 2/3 Cup Water
- 2/3 Cup Nut Milk (I used Cashew)
- Pinch Sea Salt
- 1/8 tsp Cardamom
- 1/8 tsp Cinnamon
- 2 Tbsp. Raisins
1. Combine all ingredients in a pot and bring the mixture to a boil. Once it boils, turn down the mixture and let simmer for 5 minute, stirring often, or until the oats are cooked. Once cooked, cover the pot with a lid and let sit for a minute to two to set.
Divide the oatmeal between two bowls and garnish with ground flax, almonds, berries, or pomegranates, and apple slices. Finally drizzle the oats with the caramel sauce and serve with milk.
To makes the Caramel
- 2 Tbsp. Cashew or Almond Butter
- 2 Tbsp. Maple Syrup
- Splash Vanilla
- 1 tsp. Maca Powder
- Water as needed
In a medium bowl combine the nut butter, maple syrup, vanilla, and maca. With a whisk, stir to combine. Add a tiny bit of water a drop at a time until a pourable mixture is achieved. The final product will be super shiny and silky smooth.
More comforting recipes like this can be found of Sophie's blog, Wholehearted Eats.
Sophie MacKenzie is a whole-food blogger who's work has been featured on The Feed Feed, Food52, Urban Outfitters and the Huffington Post. She has previously worked in New York as a food stylist, and currently is a regular contributor to the up-incoming food site Nom.