Oatmeal

• servings: 1
• active time: 15 minutes

Ingredients

1 teaspoon ghee or coconut oil

2 cardamom pods, slightly crushed to open on one end

1-inch-long cinnamon stick

2 saffron threads (optional)

¼ cup rolled oats (see Notes)

½ cup water

½ cup cow's milk or almond milk (page 216)

1 Medjool date, pitted and finely chopped, or

1 tablespoon Thompsc. or golden raisins

Directions

1. In a small saucepan, heat the ghee over medium-low heat. Add the cardamom pods and cinnamon stick, and toast for about 1 minute, until the spices release their aroma and darken a shade. Add the saffron and oats, stir well, and toast for another 1 to 2 minutes, allowing the flakes to absorb the ghee.

2. Add the water, then the milk (adding the milk first might curdle it) and dates. Stir and bring to a full boil. Reduce the heat to low, partially cover, and cook for about 10 min-utes, until the grains are cooked and creamy.

3. Turn off the heat and remove the cardamom pods and cinnamon stick. Serve hot.