Cardamom + Orange Baked Oatmeal

I am delighted to welcome our guest blogger Emma Rogers to the Milk + Seed family! Emma is a postpartum doula, artist and functional foods chef from the East Coast who loves traveling, cooking and nurturing new mothers. She has gifted us with a beautiful baked oatmeal recipe which I am delighted to share with you all as we move into fall, not to mention back to school season and cozy Saturday mornings with family.

“On my quest towards more warm, grounding foods (after a summer of indulging in all of the cold, airy, sweet treats that my heart desired!) I dreamed up this spicy, sweet, tangy orange cardamom baked oatmeal. Even though true citrus harvest is later into autumn, the zesty, mood-lifting citrus aromas remind me of the vibrancy and soul of the final sacred days of summer. The warmth and spice of the cardamom, cinnamon and nutmeg evoke a sense of comfort, and are also essential ingredients for grounding and healing postpartum mamas and families. And of course...oats! Ahh, oats. The nourishing, easily digestible, milk-supply supporting canvas of our dreams! Tied together with flax eggs, full-fat coconut milk and ghee, I hope this baked oatmeal feeds your senses and and keeps your belly warm and full during this seasonal transition." – Emma @sweetremedyhealingkitchen

INGREDIENTS

3 juicy oranges, peeled & chopped 

1/4 cup melted ghee or coconut oil

1 1/2 cups full-fat coconut milk 

2 TBSP maple syrup or raw honey 

1 tsp orange zest 

Flax “egg” mixture: 3 tbsp ground flax + 6 tbsp water 

2 cups rolled oats

2/3 cups shredded or flaked coconut 

2 tsp nutmeg 

2 tsp cinnamon 

1 tbsp ground cardamom 

4 tbsp sunflower seeds 

 METHOD 

In a small bowl, mix the ground flax and water with a fork and then let sit for a few minutes to thicken.

Meanwhile, peel & chop the oranges and blend with the coconut milk and maple or honey. Pour into a large bowl and add orange zest, ghee and flax “eggs” which should have thickened up by now! 

In a separate bowl, combine oats, spices, seeds & coconut and stir gently to distribute spices. When finished, combine dry ingredients with the bowl of wet ingredients and gently mix so so that the oats get evenly saturated in the wet mixture.

Pour into pan of choice and bake at 350F between 35-45 minutes depending on depth of the pan. When the top is crispy & golden, remove from oven. The perfect consistency should be able to hold it own as a “slice”, but also still be soft and moist. A scoop of coconut yogurt or a drizzle of maple syrup on top would make it divine!

In Joy!