Yid.Dish: Cardamom Scented Oatmeal

By Leah Koenig

Published December 21, 2008.

Slush. Snow. Wind. Cold. It’s been that kind of weekend around here in Brooklyn and – so I’ve heard – in pretty much the rest of the country. Aside from a brief foray outside en route to the gym, and two neighborhood Chanukah parties this evening (including one in my building, to which I didn’t even have to put on a coat!), I spent the entire day in the living room, staring at the gray day out my window and at my gray computer screen while I worked on some writing deadlines. Pretty dreary.

JCarrot

The only thing Yosh and I had stacked in our favor on a day like today was breakfast: cardamom scented oatmeal and organic coffee made in our new pot which, glory of glories, has a timer on it (hello, brewed coffee on Shabbat!). It turns out a warm, hearty, and very affordable, breakfast can really warm up an otherwise gloomy day. It also makes you want to take a nap, which doesn’t help much with the deadlines, but what can you do?

What do you eat on cold, gray winter days?

Cardamom Scented Oatmeal Serves 2

1 cup water

3/4 cup milk

1/8 tsp salt

1 cup rolled oats (not instant)

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp ground ginger

Suggested garnishes: maple syrup, pecans, raisins, granola, butter, walnuts, chopped apple…you get the idea.

Bring water, milk, salt and spices to boil. Stir in oats and cook for about five minutes over medium heat, or until thickened. Stir occasionally and eat immediately, topped with your favorite garnishes. (My preference: maple syrup, pecans, granola, a sprinkling of raisins, and a little more milk stirred in. Yosh is a little more of a minimalist: syrup and pecans.)



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