Jazz up your morning oats with this pomegranate oats recipe.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 15 mins
1 Tbsp unsalted butter
1 C (80 g) oats
¼ C (60 ml) milk
Pinch of kosher salt
Pinch of ground cinnamon
¾ C plus 1 Tbsp water
Honey, to serve
Toasted flaked almonds, to serve
Pomegranate seeds, to serve
Melt the butter in a large saucepan over medium heat. Add the oats and toast for 5 to 7 minutes, stirring occasionally.
In a large saucepan, bring ¼ cup milk, salt, cinnamon, and water to the boil over medium heat. Add the toasted oats and stir gently to combine. Cover the saucepan, turn off the heat, and allow to stand for 7 minutes when the oats will be ready to serve (the texture will be slightly chewy).
Place the flaked almonds in a small saucepan over medium heat. Remove the saucepan from the heat once the almonds begin to brown and to start to smell amazing (about 5 minutes). Set aside.
To serve, top with a drizzle of honey, the toasted almonds and pomegranate.