Oat Cream Delight
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy oat porridge with a warming twist of cardamom and maple syrup. Uses rolled oats instead of ground. Reduced water to increase richness. Includes black raisins and chopped hazelnuts. Cinnamon replaced by cardamom for aroma. Enhanced texture with an extra pinch of salt. Sweetness balanced with date puree and maple syrup. Quick simmering and resting time adjustment for creamier consistency. No gluten. Vegan, nut-free option possible by omitting nuts.
Prep:
10 min
Cook:
15 min
Total:
25 min
Servings:
2 servings
#breakfast
#vegan
#gluten-free
Oats. Creamy. Thick but still loose. Cardamom swaps cinnamon. Raisins add chewy bursts. Rolled oats give more texture than ground—bite, not just mush. Maple syrup and dates layer sweetness but keep it natural. No dairy here. Water quantity trimmed down. More body, less liquid. Quick simmer—no long wait. Rest time included though. Nuts are hazelnuts now, earthy and mild but riskier for allergies. Can skip them if needed. Rustic feel but simple. Breakfast, brunch, whenever really. Eat it straight from the pot or topped, whatever mood hits. Nut-free or gluten options easy. No fuss, just good ingredients doing their thing.
Ingredients
- 320 ml (1 1/3 cups) water
- 50 g (1/2 cup) rolled oats
- 0.5 ml (1/8 tsp) ground cardamom
- 1 pinch salt
- 20 ml (1 tbsp) pure maple syrup
- 50 g black raisins, chopped
- 25 ml (2 tbsp) diced Medjool dates
- 20 ml (1 tbsp) hazelnuts, chopped
About the ingredients
Rolled oats instead of oat flour bring a chunkier texture, offering a bite instead of a smooth porridge. Water reduced slightly to make it less watery but still easy to eat. Cardamom replaces cinnamon; aromatic, floral, less typical, adds interest. Salt a tiny pinch but important to balance the sweet elements—the dates and raisins. Medjool dates chopped finely so their sweetness spreads evenly through the creamy oats. Black raisins chopped to prevent big sugar pockets but keep the chewy bursts. Maple syrup reduced slightly to control sweetness and add depth. Hazelnuts chosen for crunch and skin oils. They can be swapped for seeds or omitted for allergies or preference. Simple pantry staples, easy to find, practical tweaks to the classic oat cream base.
Method
- Bring water, rolled oats, cardamom, and salt to a medium heat in a small saucepan.
- Simmer gently, stirring occasionally, for about 10 minutes or until oats soften and the mixture thickens slightly.
- Stir in maple syrup and diced dates. Allow the oats to rest off the heat for a few minutes to thicken further.
- Scoop into two bowls and top with chopped raisins and hazelnuts. Serve warm.
Cooking tips
Start heating with water, oats, cardamom, and salt. Medium heat is key to avoid burning or sticking. Stir occasionally to prevent lumps and ensure even cooking. Around 10 minutes is enough for thickening but still soft, not gluey. After removing from heat, stir in maple syrup so the sugar doesn’t cook off and stays vibrant. Add chopped dates now to soften slightly without dissolving completely. Let rest off heat about 5 minutes; thickens the pot further and cools to eating temp. Serve straight from the pot into bowls to keep warmth. Top with chopped raisins and hazelnuts for texture contrast. Nuts or seeds can be added before or after cooking depending on preferred texture. Quick, hands-on, fuss-free but with layers of flavor and texture.
Chef's notes
- 💡 Stick to medium heat. Too high, oats stick. Stir constantly. Prevent lumps from forming. Focus on the texture. Creaminess should be thick but loose.
- 💡 Let it rest post cooking. Off the heat. Thickens as it cools. Five minutes is key. Oats absorb more water then. Flavor deepens with time.
- 💡 Maple syrup adds sweetness. Adjust amount if needed. Too much can overwhelm. Use less, balance it with dates. Try different sweeteners for twist.
- 💡 Chop raisins well. Makes them distribute evenly. Prevents big sugar pockets. Hazelnuts add crunch. Can substitute with seeds. Think sunflower or pumpkin.
- 💡 Texture matters. Rolled oats over ground. Chunky over mushy. Keep the chew factor alive. Each spoonful should feel satisfying and rich.
Common questions
Can I use quick oats?
Sure, but texture changes. Quick oats may become mushy. Rolled retain more bite. Adjust cooking time too.
What if I’m allergic to nuts?
Omit hazelnuts easily. Seeds work well instead. Think sunflower or pepitas. No crunch but still tasty.
How can I store leftovers?
Refrigerate in airtight, cool. Best within two days. Reheat gently on stove. Add splash of water if too thick.
What if I want to make it sweeter?
Include a bit more dates. Or syrup. Consider alternatives like agave. Watch sweetness levels carefully.
