Nutty Spiced Oatmeal Bowl with Kiwi Flowers and Dark Chocolate Drizzle
Ingredients
- 1 cup rolled gluten-free oats
- 1 cup water
- 2 dates, chopped
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp allspice
- Kiwi flowers 🥝
- Brown rice cacao crisps (e.g., @onedegreeorganics)
- Pomegranate seeds ♥️
- Pure peanut butter 🥜
- Dark Chocolate Coffee Cardamom Coconut Mylk (e.g., by Endorfin 🍫)
Preparation
In a saucepan over medium/low heat, combine the rolled oats, water, chopped dates, cinnamon, cardamom, cloves, and allspice.
Cook the mixture until it reaches your desired consistency, stirring occasionally. Aim for a creamy oatmeal porridge.
While the oatmeal is cooking, prepare the toppings.
Slice the kiwi into delicate flower shapes.
Arrange the brown rice cacao crisps, pomegranate seeds, and kiwi flowers on a plate.
Drizzle pure peanut butter over the toppings for added richness.
In a separate small saucepan, gently heat the Dark Chocolate Coffee Cardamom Coconut Mylk until it's melted and smooth.
Once the oatmeal is ready, spoon it into a serving bowl.
Pour the melted dark chocolate coconut mylk over the oatmeal.
Garnish with the prepared toppings to create an attractive and delicious oatmeal bowl.