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.
- 3 tbsp. unsalted butter
- 1 cup steel-cut oats
- 1 tsp. ground cinnamon
- 1⁄2 tsp. ground green cardamom
- 1⁄4 tsp. ground star anise
- 1 (1”) piece ginger, peeled and mashed into a paste
- 1⁄2 tsp. kosher salt
- 3⁄4 cup buttermilk
- 1⁄4 cup whole milk
- 1 tbsp. honey
- 1 cup mixed dried fruit, such as apricots, dates, and prunes, roughly chopped
- 1⁄2 cup roughly chopped pecans, lightly toasted
- Orange marmalade or raspberry jam, for serving (optional)
- 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.