Spiced Buttermilk Oatmeal with Dried Fruit and Pecans Recipe | SAVEUR

Spiced Buttermilk Oatmeal with Dried Fruit and Pecans

Spiced Buttermilk Oatmeal

Spices including cardamom, star anise, and ginger jazz up a morning oatmeal. Mix the dry ingredients ahead of time for an easier camp-side breakfast.

Andre Baranowski

Spices including cardamom, star anise, and ginger jazz up a morning oatmeal. This recipe first appeared in our May 2014 issue with the story Morning Glory: Breakfast Rituals.

Spiced Buttermilk Oatmeal with Dried Fruit and Pecans
From SAVEUR issue no. 165 Spices including cardamom, star anise, and ginger jazz up a morning oatmeal.
serves 4-6

Ingredients

3 tbsp. unsalted butter
1 cup steel-cut oats
1 tsp. ground cinnamon
12 tsp. ground green cardamom
14 tsp. ground star anise
1 (1”) piece ginger, peeled and mashed into a paste
12 tsp. kosher salt
34 cup buttermilk
14 cup whole milk
1 tbsp. honey
1 cup mixed dried fruit, such as apricots, dates, and prunes, roughly chopped
12 cup roughly chopped pecans, lightly toasted
Orange marmalade or raspberry jam, for serving (optional)

Instructions

Melt butter in a 4-qt. saucepan over medium-high heat. Add oats, cinnamon, cardamom, star anise, and ginger; cook, stirring occasionally, until fragrant and oats are slightly toasted, 2–3 minutes. Stir in salt and 3 cups water; boil. Reduce heat to medium; cook, stirring occasionally, until oatmeal is tender, about 25 minutes. Add buttermilk and whole milk; simmer until oatmeal is slightly thickened, 8–10 minutes. Stir in honey. Serve with dried fruit and pecans and, if you like, a swirl of marmalade.

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