Servings: 2 people
Calories:
Ingredients
- 1 cup old-fashioned oats
- ½ tablespoon Clarified Butter or regular butter
- 1 ½ cups chicken stock
- ½ cup almond milk
- ½ tablespoon paprika
- 2 teaspoon turmeric
- ½ tablespoon curry powder
- 1 bay leaf
Instructions
- Heat medium sauce pan to medium heat. Add butter then saute oats for 1 minute. Add spices and bay leaf mixing well.
- Add stock and almond milk, mix well, then cook according to package directions (bring to a boil then simmer for 5 minutes).
- Serve with pickled red onions and chili garlic paste.
Notes
If using store-bought stock, go for the low sodium version
Definitely toast your oats first in a pan with butter or ghee
Don’t limit your imagination when it comes to toppings. Keep it simple or go big. I like pickled red onions and sambal oeleek or garlic chili paste as toppings for my curry oatmeal. A fried egg on top is always a great choice.
Replace the chicken stock with vegetable stock if you want to keep this vegan.
For creamier oatmeal increase the almond milk to stock ratio in favor of the milk.
Old fashioned or quick oats are your best types of oat for this recipe. You don’t have to cook them, but they easily blend. Steel cuts you should avoid unless you don’t mind a very chewy and grainy smoothie.
This recipe can be easily done in an Instant Pot. It’s actually my preferred way, but I’d switch to steel-cut oats, personally if going with the IP.
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