Oats with Milk
A creamy, comforting bowl of oats simmered with milk and lightly spiced with cardamom and cinnamon. Topped with banana, walnuts, and blueberries, it's a wholesome and delicious breakfast for all ages.
For 2 servings
Prepare the fruit and nuts
Mash the small banana in a bowl and set aside. Roughly chop the walnuts for topping.
Toast the oats
Heat ghee in a small saucepan over medium heat. Add the rolled oats and toast for about 1 minute, stirring constantly, until they smell fragrant and nutty.
TIPToasting the oats enhances their flavor, giving the porridge a richer taste.Cook the porridge
- Pour the low-fat milk into the saucepan with the oats.
- Add the cardamom and cinnamon powder.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer for 5-7 minutes, stirring occasionally, until the oats are soft and the porridge has thickened.
Finish the oats
Remove the saucepan from the heat. Stir in the mashed banana, ground flax seeds, and optional jaggery until everything is well combined. The residual heat will warm the banana through.
Garnish and serve
Divide the warm oats between two bowls. Top with the chopped walnuts and fresh blueberries before serving.
TIPFor a lunchbox, let the oats cool completely before packing to prevent sogginess.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, use whole milk instead of low-fat milk.
- 2Don't walk away while the oats are cooking, as they can stick to the bottom of the pan.
- 3You can use rolled oats or quick-cooking oats. Adjust cooking time accordingly; quick oats will cook in 2-3 minutes.
- 4This porridge can be stored in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of milk.
Frequently asked questions
Yes, it's a very healthy breakfast. Oats provide complex carbohydrates and soluble fiber, which is good for digestion and heart health. The milk adds protein and calcium, while nuts and seeds provide healthy fats.
