Coconut Cardamom Oatmeal with Roasted Stone Fruit

Ingredients

• 1 cup cup steel-cut oats
• 2 cups cup coconut milk
• 2 cups cup water
• 1/2 tsp tsp ground cardamom
• 1 tsp tsp vanilla extract
• 1/4 tsp tsp salt
• 2 whole peaches
• 2 whole plums
• 1 tbsp tbsp avocado oil
• 3 tbsp tbsp honey
• 1/4 cup cup toasted pumpkin seeds
• 2 tbsp tbsp fresh mint(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Pit the peaches and plums and cut them into wedges.

2. 2

   Toss the fruit wedges with 1 tablespoon of avocado oil and 1 tablespoon of honey on a rimmed baking sheet. Roast for 20-25 minutes until caramelized at the edges, flipping once halfway through.

3. 3

   Meanwhile, toast the oats in a dry saucepan over medium heat for 3-4 minutes, stirring often, until they smell nutty.

4. 4

   Add the coconut milk, water, cardamom, and salt. Bring to a simmer, then reduce heat to low and cook, stirring every few minutes, for 30-35 minutes until thick and creamy.

5. 5

   Stir in the vanilla extract and remaining 2 tablespoons of honey off the heat.

6. 6

   While the oats finish, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until they pop and smell fragrant. Set aside.

7. 7

   Spoon the oatmeal into bowls, top with the roasted fruit, scatter pumpkin seeds over, and finish with torn mint if using.