Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples

Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples

For her second Chef in Residence recipe of October, Noreen Wasti has created the quintessential autumnal breakfast. Read on to learn how to make her Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples. 

From Noreen: "It’s no secret that I am pretty obsessed with all things autumn. I think it’s my New England upbringing contrasted with all those years in scorching hot Dubai, but every year during this time of year I go full on fall. The changing of the seasons always feels like a shift in gears — welcoming change and a new rhythm to things. While the pandemic has brought a totally new meaning to nesting, I am still embracing the cozy vibes of the season with lots of warming, comforting foods.

"This recipe is like a hug in a bowl — cardamom and vanilla scented oats make way for a creamy porridge topped with cinnamon’y, olive oil’y roasted apples. Exactly what I want to eat on a crisp October morning."  

Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples  

By Noreen Wasti

Yield: serves 2

 

For the roasted apples  

Ingredients

  • 2 medium-size apples, sliced (I like rounds, wedges, and half moons for a visual contrast)  
  • 2 tbsp AWAKE olive oil, plus a drizzle to finish  
  • 2 tbsp maple syrup, plus a drizzle finish  
  • 1/2 tsp ground cinnamon  

Instructions

Preheat the oven to 400F and prepare a sheet pan lined with parchment paper.

Place the apples on the sheet pan and drizzle with AWAKE olive oil, maple syrup, and cinnamon — toss to coat.

Roast for 20 minutes until tender.  

 

For the oats  

Ingredients

  • 1 cup rolled oats  
  • 2 cups water  
  • 1 cup whole milk (use any dairy/non-dairy of your preference)  
  • 4 cardamom pods, crushed  
  • 1/2 tsp vanilla bean paste or extract  
  • pinch of salt  
  • handful chopped walnuts, to finish  

Instructions 

In a medium-size saucepan (this will be the same saucepan you cook your oats in) soak the oats with 2 cups of water for 30 minutes.*

Once soaked, add the milk, cardamom pods, vanilla bean paste (or extract), and salt to the oats (do not drain the soaking water).  

Place the saucepan over medium-high heat and as soon as it begins to bubble, lower the heat to medium low. 

Stirring vigorously often, cook the oats for an additional 10-12 minutes until very creamy.  

 

To Serve

Spoon the oats into two serving bowls and top with the roasted apples and their juices.

Finish with a generous drizzle of AWAKE olive oil, maple syrup, and a handful of chopped walnuts.  

*Notes*  

* Soaking the oats is an optional, but recommended step that yields much creamier, better oats! You can prepare the roasted apples while the oats are soaking to save time.