Getting back to blogging is always fun and exciting especially after a long gap like mine. Normally, I don't have a sweet tooth but I guess my hormones have gone out of whack and have me craving for sweet treats every now and then. Recently, I was thinking of trying out some sweet dish with grains and the first one I could think of was...Oats!!! I have used oats in savory dishes and as a topping for apple crumble and other such recipes. The simplest sweet dish I could think of was Oats kheer/ payasam. The kheer turned out to be tasty and was an instant hit. So, here's a quick, healthy and tasty recipe for your sweet tooth....
Ingredients:
3/4 cup quick cooking oats
3 cups almond milk (unsweetened, original flavor)
1/2 cup sugar (adjust to taste)
Few strands of saffron
1/2 tsp cardamom powder
10-12 cashews, cut in halves
10-12 almonds, slivered
10-12 golden raisins (optional)
Pinch of salt
Method:
In a pan, on medium heat, dry roast the quick cooking oats for 4-5 mins until you get an aroma from it. Set aside. Also, dry roast the cashews until golden brown (you can add some vegan butter like earth balance to roast them) and keep aside.
In a deep pan, add the almond milk (personally, I like Almond Breeze) and saffron and bring it to a boil. Add the sugar and stir well and let it boil for 3-4 mins. Now add the roasted oats, cashews and raisins and allow it to boil for 5-7 mins, stirring occasionally. Add a pinch of salt (it brings out the sweetness in any sweet dish making it taste even better), cardamom powder and few slivered almonds and mix well. Turn off the heat and serve warm or chilled.
Most of you might know that oats tends to thicken as it cools down. If you want it a little thinner, you can either increase the quantity of milk to 4 -4 1/2 cups when boiling or add 1/2 -3/4 cup almond milk and mix well before serving.
Makes 4 servings.
Ingredients:
3/4 cup quick cooking oats
3 cups almond milk (unsweetened, original flavor)
1/2 cup sugar (adjust to taste)
Few strands of saffron
1/2 tsp cardamom powder
10-12 cashews, cut in halves
10-12 almonds, slivered
10-12 golden raisins (optional)
Pinch of salt
Method:
In a pan, on medium heat, dry roast the quick cooking oats for 4-5 mins until you get an aroma from it. Set aside. Also, dry roast the cashews until golden brown (you can add some vegan butter like earth balance to roast them) and keep aside.
In a deep pan, add the almond milk (personally, I like Almond Breeze) and saffron and bring it to a boil. Add the sugar and stir well and let it boil for 3-4 mins. Now add the roasted oats, cashews and raisins and allow it to boil for 5-7 mins, stirring occasionally. Add a pinch of salt (it brings out the sweetness in any sweet dish making it taste even better), cardamom powder and few slivered almonds and mix well. Turn off the heat and serve warm or chilled.
Most of you might know that oats tends to thicken as it cools down. If you want it a little thinner, you can either increase the quantity of milk to 4 -4 1/2 cups when boiling or add 1/2 -3/4 cup almond milk and mix well before serving.
Makes 4 servings.
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