Spiced Buttermilk Oatmeal with Dried Fruit and Pecans

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 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.
Yield: 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

  1. 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.