Quick Oats Recipe – Cardamom Cinnamon Dates & Honey Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Quick Oats Recipe – Cardamom Cinnamon Dates & Honey Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a nourishing breakfast often falls by the wayside. But not anymore! I’m so excited to share this super quick and comforting oats recipe with you – it’s become a total staple in my kitchen. It’s warm, subtly sweet, and packed with flavour. Plus, it takes just 5 minutes to make!

Why You’ll Love This Recipe

This isn’t your average bowl of oats. We’re taking inspiration from traditional Indian flavours with a touch of cardamom and cinnamon. It’s a hug in a bowl, honestly. It’s perfect for a chilly morning, a quick weekday breakfast, or even a light and satisfying dessert. And the best part? It’s incredibly easy to customize to your liking.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 large cup water (about 240ml)
• A pinch of cardamom powder
• A pinch of cinnamon powder
• A pinch of salt
• 3 heaped tbsp instant oats (about 40g)
• 2 tbsp milk (about 30ml)
• 6 dates, chopped
• 1 tbsp honey (about 15ml)

Ingredient Notes

Let’s talk ingredients! Cardamom and cinnamon are the warming spices in Indian cooking. They add such a lovely aromatic depth to this simple dish. Don’t be shy with them – a little goes a long way!

I love using instant oats for this recipe because, let’s be real, time is precious. They cook up in minutes, making it ideal for busy mornings. But you can definitely use rolled oats (see FAQs for adjustments).

Breakfast oats are enjoyed all over India, but they vary regionally. Some people like to add a teaspoon of ghee for extra richness, while others prefer jaggery or brown sugar as a sweetener. Feel free to experiment and find what you love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a small saucepan, combine the water, cardamom, cinnamon, salt, and oats. Bring the mixture to a boil over medium heat. It’ll start to bubble and thicken pretty quickly.
2. Once the oats begin to thicken – usually after about 2-3 minutes – add the milk and stir gently. Let it heat through, but don’t let it boil over. We just want everything nicely warmed.
3. Remove the saucepan from the heat. Now for the good stuff! Stir in the chopped dates and honey until everything is well combined. The dates will soften and release their natural sweetness.
4. Pour into a bowl and serve warm. Seriously, that’s it!

Expert Tips

• Don’t walk away! Oats can stick to the bottom of the pan quickly, so keep stirring.
• Adjust the honey to your sweetness preference. I like mine on the milder side.
• For a creamier texture, use a little more milk.
• A sprinkle of chopped nuts on top adds a lovely crunch!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the milk for your favourite plant-based milk (almond, soy, or oat milk all work beautifully) and use maple syrup instead of honey. My friend, Priya, swears by this version!
• Gluten-Free: Just make sure your instant oats are certified gluten-free. Oats themselves don’t contain gluten, but they can sometimes be processed in facilities that also handle wheat.
• Spice Level: Feel free to adjust the amount of cardamom and cinnamon to suit your taste. If you like a bit of a kick, add a tiny pinch of nutmeg.
• Festival Adaptation: During Navratri or other fasting periods, you can adapt this recipe by skipping the honey and using a permissible sweetener like sabudana (tapioca pearls) or a small amount of fruit.

Serving Suggestions

This cardamom cinnamon oats recipe is delicious on its own, but here are a few ideas to elevate it:

• Top with a sprinkle of chopped almonds or walnuts.
• Add a dollop of yogurt for extra creaminess.
• Serve with a side of fresh fruit, like sliced bananas or berries.
• A drizzle of nut butter adds a lovely richness.

Storage Instructions

While this is best enjoyed fresh, you can definitely make it ahead of time!

• To Store: Let the oats cool completely, then store in an airtight container in the refrigerator for up to 2 days.
• To Reheat: Add a splash of milk or water to the oats and reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Let’s answer some common questions:

1. Can I use rolled oats instead of instant oats? What adjustments should I make to the cooking time?

Yes, you can! Rolled oats will take longer to cook – about 8-10 minutes. You’ll also need to use more liquid, about 1.5 – 2 cups of water or milk.

2. What is the best type of milk to use for this recipe?

Any milk you like! Cow’s milk is traditional, but almond, soy, oat, or coconut milk all work beautifully. Each will give a slightly different flavour.

3. Can I prepare this recipe ahead of time? How should I reheat it?

Absolutely! See the Storage Instructions section above for details.

4. Can I add nuts or seeds to this recipe? Which ones would you recommend?

Definitely! Almonds, walnuts, chia seeds, flax seeds, and pumpkin seeds are all great additions. They add extra texture, flavour, and nutrients.

5. Is honey a suitable sweetener for daily consumption? What are some alternatives?

Honey is a natural sweetener, but it’s still sugar! It’s best enjoyed in moderation. Alternatives include maple syrup, jaggery, dates, or a small amount of coconut sugar.