Rose Coconut Cardamom Oatmeal

This Rose Coconut Cardamom Oatmeal with chopped salted pistachios, coconut chips, and dried rose petals is a pretty and delicious breakfast recipe that is almost like dessert!

Hello everyone. Happy Monday, if this applies to you. I hope you’re doing well, and if that’s not the case, I certainly believe this positive recipe will improve your mood.

I am going to be short today. Summer, you know! The thought of Monday: this spam is annoying, right? I know it’s kind of part of every blogger’s life, and most of the time I can tolerate it (Some spam ads are hilarious lol), but sometimes it gets just way too ludicrous. For instance, I got yesterday a couple of email notifications about potential spam messages, so I expected some clean-up work today. What I didn’t expect is nearly 400 spam messages received within one night. Luckily, a bot left all of them in one recipe (It certainly was fond of my tomato soup. Canot judge – the soup was so delicious!), so with a bulk action option that wasn’t too bad…but still grr!

Secondly, you probably remember this Rose Petals Jams (Almost killed my camera) and Rose Syrup I shared last month. Of course, most of the jam I ate straight out of the jar, with tea, or over my ice cream (I can tell you it’s so amazing with strawberry and mango flavours). But I couldn’t miss an opportunity to utilize it in other ways. For instance, I made this Rose Lemonade which is technically not a recipe. I have also made something fabulous, but I am not going to reveal it now (Please wait until the blog post. But you can already find a photo on my Instagram feed. Okay, I am talking about donuts. And trust me these are some of the most delightful donuts you’re about to be introduced!)

Rose Coconut Cardamom Oatmeal

Long story short, I was inspired by some Persian desserts which are famous for the use of rose petals, cardamom, and pistachios. The result is this luscious Rose Coconut Cardamom Oatmeal, a sweet concoction. That’s not the oatmeal you would enjoy every day (Oh I would!). It’s more a special occasion (Think of Valentine’s Day) or weekend breakfast. It is not extremely sweet, but you can always adjust the amount of jam to your liking. Also, you can reduce the amount of the jam in twice, using a few drops of rose syrup for flavouring, and just garnishing the ready oatmeal with 1 or 2 tablespoons. Salted pistachios, rose petals, and coconut are optional toppings, but they give a nice crunch and that finish of Persian rose desserts. And the cardamom? Rose and cardamom just go together.

I hope you made some rose jam or syrup this summer or you can access it in your grocery store (International foods department) so you can enjoy this Rose Coconut Cardamom Oatmeal. Because who can reject dessert for breakfast, is that right?

Cheers for now.

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Rose Coconut Cardamom Oatmeal

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Breakfast, Oatmeal

Servings

2-3

servings

Prep time

10

minutes

This Rose Coconut Cardamom Oatmeal with chopped salted pistachios, coconut chips, and dried rose petals is a pretty and delicious breakfast recipe that is almost like dessert!

Cook Mode

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Ingredients

• 1 cup (ab. 90 gr.) old-fashioned / rolled oats (5-7 minute cooking time)

• 1 1/2 to 2 cups (360 to 480 ml.) of coconut milk of your choice – see notes

• 2-4 tbsp. of rose jam or rose syrup, divided

• pinch of salt

• 1-2 cardamom pods, seeds removed and crushed

• 1/2 tbsp. (7 g) butter (optional)

• 1-2 tbsp. (10-20 g) salted pistachios, chopped (optional)

• dried rose petals (optional)

• coconut chips (optional)

Directions

• In a small saucepan, bring the coconut milk and a pinch of salt to a slow boil.
• Once boiling, lower the heat to medium-low and add in the oats and, 1/2 of rose jam (or syrup), and cardamom.
• Cook, stirring occasionally, until the oats have thickened up and are tender, about 3-5 minutes – depending on the recommended cooking time. This cooking time would result in a slightly chewy oatmeal. You can cook for a few minutes longer, if you prefer it softer.
• Turn off the heat and stir in the butter, if desired. When I have time, I love to cover the pot with a lid and let the oatmeal to stay for a minute or two (this makes the oatmeal softer, and somewhat lighter), but that’s optional.
• Serve topped with the remaining rose jam and sprinkled with the additional toppings such as pistachios, coconut, and dried rose petals.

Notes

• The standard ratio is roughly 1 cup of liquid per 1/2 cup of oats, resulting in quite thin porridge. Personally, I love to use less water for an extra thick consistency. Also, I used water, but milk is an excellent option for more delicate flavour and richer consistency. When using milk, I like combining ½ a cup of water and ½ a cup of milk.