1tablespoon(20g, about a 3’’ root) fresh turmeric or 1/2 teaspoon turmeric powder
1tablespoon(20g, about a 3’’ root) fresh ginger
2dates or dried apricots, (optional to add a bit of sweetness)
1/2teaspoonsalt
3 1/2cupsunsweetened almond milk or other milk of your choice; using coconut milk will make this creamier and a bit more luxurious.
Optional spices to add in: (if you have them around; not worth buying if you don’t have them though! The ginger and turmeric will be plenty)
Pinchallspice
Pinchnutmeg
Pinchcinnamon
Caramelized Figs
1cupfigs, sliced in half
1teaspooncoconut or brown sugar
1teaspoonolive oil or coconut oil
pinch of sea salt
Instructions
Caramelized Figs:
Preheat oven to 375. Toss figs in sugar, oil, and a pinch of salt. Spread onto an oiled baking sheet.
Bake until figs are quite brown and caramelized, about 15-20 minutes.
Stovetop Directions:
Combine all ingredients in a medium saucepot and place over high heat until just almost at a boil; reduce to a simmer and simmer until most of the liquid has been absorbed by the oats, about 20-30 minutes, depending on how thick you want the texture to be.
Instant Pot Directions:
Combine all ingredients in the instant pot. Place on manual high pressure for 3 minutes. Allow to natural release for 20 minutes.
Storage:
Store in an airtight container for up to a week in the fridge. It will thicken up dramatically in the fridge- just add a touch more milk when reheating before eating.